Avoid A Massive Icebox Cake Fail By Doing This To Your Whipped Cream

Icebox cakes, those nostalgic no-bake desserts born in the early 20th century, are all about taste, but texture plays a big role here, too. Built from layers of whipped cream and crisp cookies, it's assembled and placed in the freezer, then transformed into a sliceable dessert. When serving, leaving the cake out for a bit is a must, and time is not on our side. The secret to keeping it perfectly sliceable is to make whipped cream just the right way. Homemade whipped cream is easy, and there are ways to strengthen its texture, especially when the goal is to avoid a weepy mess of a frozen dessert. Here, we take a big cue from Jessie-Sierra Ross, cookbook author and creator of Straight to the Hips, Baby. She's all about making whipped cream stand up straight, and it's one of the best tips for making a delicious icebox cake.

"The trick to stabilizing from-scratch whipped cream is to use a tablespoon or two of [confectioners'] sugar to keep the airiness for longer," says Ross. "The cornstarch in the sugar absorbs excess moisture and helps maintain the structure of the whipped cream, even under the weight of layered ingredients."

The same trick translates beautifully to icebox pies, especially in lieu of a meringue topping. Stabilized whipped cream also works exceptionally well with sweet and tart key lime pie and decadent coconut cream pie. They both rely heavily on a creamy crown that can handle chilling, slicing, and serving without sliding apart.

To utilize Ross' stabilization tip, start with a base of cold, heavy cream whipped with a tablespoon or two of confectioners' sugar per cup. From there, you can experiment. Gelatin works like a dream, especially if you're piping designs onto the cake, as it adds integrity without altering flavor. For a tangy whipped topping that also holds up incredibly well, try adding mascarpone or cream cheese for a stiff and tasty twist to your icebox cake.

Icebox anything opens the door to cookie creativity, too. While graham crackers are the default for icebox pies, they are found in icebox cakes, too. Maria cookies and ginger snaps make excellent choices, as well. Lean into this creative streak and try combining icebox cake and pie recipes for the ultimate icebox dessert. Lose the crust, keep the pie filling, and top with your favorite icebox cake combination. Matcha strawberry icebox cake comes to mind. It's a unique combination of cream cheese, matcha powder, heavy whipping cream, and lots of strawberries. Graham crackers bring it all together, and please add more whipped cream if you like. And while we're cracking the code, an icebox strawberry pretzel cake sounds fabulous. Mix stabilized whipped cream with strawberries and crushed pretzels before freezing in a loaf pan lined with plastic wrap. This salty-sweet, berry-studded dream with a buttery crunch might just steal the show.