Apple Butter Pecan Icebox Cake
Sweet caramelized apple butter, fluffy vanilla speckled whipped cream, buttery shortbread with bits of crunchy pecans. Apple pecan icebox cake
Equipment
- 1 whisk
- 1 Rubber spatula
- 3 bowls
- 1 small saucepan
- 1 springform pan, loaf pan, or casserole dish
Ingredients
- 1½ cups heavy whipping cream
- 1 teaspoon vanilla bean paste or extract
- 1 tablespoon powdered sugar
- 1 cup apple butter reduced to ½ cup
- 18 pecan shortbread cookies
- 4 pecan shortbread cookies, crushed optional
Instructions
- In a small sauce pan over medium-high heat, cook apple butter about ten minutes until thickened. Chill until ready to use, or mix over a bowl of ice to cool quickly.
- Mix heavy whipping cream until slightly thickened, add vanilla and powdered sugar and beat 3-4 minutes until stiff peaks form.
- Fold the apple butter into the whipped cream. Keep folding until fully incorporated.
- Spread a layer of the whipped cream mixture in the bottom of a prepared springform pan, or casserole dish.
- Add a layer of cookies and cover with another layer of whipped cream.
- Continue layering cookies and whipped cream until there is just enough whipped cream for one final layer. (Roughly ¼ - ½ cup)
- Cover the top with whipped cream and garnish with crushed cookies if desired.
- Cover loosely with plastic wrap and refrigerate for 24 hours.
- Serve and enjoy.