Hello friends, today we will make a delicious Blackberry Icebox Cake. This icebox cake is an easy no-bake dessert, it comes together super quickly, and it’s perfect to make ahead for a celebration or to serve during a special dinner.
This post is sponsored by Eagle Brand® Sweetened Condensed Milk, but all opinions are my own.
To make this Blackberry Icebox Cake I used Eagle Brand® Sweetened Condensed Milk. For the full recipe we will use a full 14 oz. can of sweetened condensed milk, but it will be divided between the frosting and the filling.
Chocolate crackers layered with Blackberry Russian Buttercream, which adds a creamy and subtly sweet buttery texture to our cake, and Blackberry Whipped Cream, which gives the crackers some moisture and lends them the fluffy cake texture that an icebox cake absolutely needs and deserves.
Now that doesn’t sound hard does it?
And I am giving instructions to make your own jam, but you can make this even easier by going the store-bought route, and skip making the jam.
Making the Russian Buttercream is super easy if you have never done it before.
It basically consists of two ingredients: butter and sweetened condensed milk. And in today’s case, we will flavor it with blackberry jam.
The important part about making Russian Buttercream successfully is to make sure the butter is at the perfect temperature. It should be about 72ºF, which means not too warm and not too cold.
If the butter is cold, it will form little clumps in the buttercream, and if it’s too warm, the buttercream will be like soup.
First, whip the butter until creamy for about 5 minutes. Then you can add the Eagle Brand® Sweetened Condensed Milk, and whip for another 5 to 10 minutes, sometimes it can even take 15 minutes or so to have the buttercream come together.
If the buttercream is still like soup and not becoming creamy and firm, place the bowl of frosting in the fridge for 5 to 10 minutes and then try whipping again.
Once the buttercream is fluffy and smooth, add the blackberry jam and mix to combine. This buttercream will last for days in the fridge as well, so it can be made ahead. If you put it in the fridge, let it come to room temperature before whipping it slightly and using.
Now for the Blackberry Whipped Cream, we used cold whipping cream, Eagle Brand® Sweetened Condensed Milk, and blackberry jam.
It comes together in just a few minutes, and honestly this cream on its own would be amazing on top of scones or on top of a pound cake. It’s so delicious!
Whip the cream for just a couple of minutes until you see the first stiff peaks. Immediately stop, and add the sweetened condensed milk.
Mix again just to incorporate the condensed milk.
Add the blackberry jam and mix to combine. That’s all there is to it.
In between each layer, drizzle some jam on top of the whipped cream before starting another layer of cookies, trust me on this one. I made the cake without the jam drizzled between the layers at first, and then made another version with the jam, and it was heaven.
It really made the cake burst with the sweet nectar of blackberry!
I placed the jam in a piping bag and drizzled it. My jam was strained and had no seeds. If your jam has seeds and is not strained, it’s best to just use a spoon.
This Blackberry Icebox Cake is perfect if you don’t like overly sweet desserts that are easy to make, and elegant to serve at a dinner party for example!
A simple yet beautiful decoration of chocolate curls, sprinkles, and even edible gold leaves on top will definitely make your cake stand out and impress your friends and family.
I use a lot of sweetened condensed milk in my desserts, and as always Eagle Brand® Sweetened Condensed Milk is my favorite brand ever.
It consists of only two ingredients: milk and sugar, that’s it! And the condensed milk is always creamy and luscious, unlike some other brands, which may crystallize sometimes, and when you open the can you see little sugar crystals around the edges of the condensed milk. Trust me, I’ve bought my share of condensed milk, and I can confidently tell you Eagle Brand® is the best.
Eagle Brand® Sweetened Condensed Milk provides a very delicate sweetness to the Blackberry Icebox Cake, and the creamiest texture. The Russian Buttercream, which wouldn’t be possible without the sweetened condensed milk, is so easy to make and unbelievably delightful, I’ve been using it to fill macarons, to frost cakes and cupcakes, it’s absolutely the best!
If you make this recipe, tag me on instagram or leave a comment down below, I love to see your creations and hear from you!
I hope you enjoyed today’s recipe!
Blackberry Icebox Cake
- 3 cups blackberries 423 grams
- 3 tbsp granulated sugar 37 grams
- 2 tbsp lemon juice about 1 lemon
- 2 tsp cornstarch
- 1 tbsp water
Blackberry Russian Buttercream
- 12 tbsp unsalted butter 170 grams
- 245 grams Eagle Brand® Sweetened Condensed Milk 0.8 cup
- 3 tbsp blackberry jam
Blackberry Whipped Cream
- 300 ml cold heavy cream 1 1/4 cup
- 152 grams Eagle Brand® Sweetened Condensed Milk 1/2 cup
- 3 tbsp blackberry jam
- 36 chocolate crackers
- 1/4 cup blackberry jam
- Fresh blackberries
- To make the Blackberry Jam, add the blackberries, sugar, and lemon juice to a small saucepan. Bring the mixture to a boil, then reduce the heat to medium. Let the blackberries simmer, using the back of the spoon to help the blackberries break apart and dissolve. Cook the mixture for about 10 minutes, stirring every so often, until the blackberries have softened up, and the sugar has turned into a thick syrup.
- At this point, mix the cornstarch and water in a small separate bowl, until the cornstarch dissolves.
- Then add the dissolved cornstarch to the blackberries and immediately begin to stir.
- Cook for another 1 to 2 minutes, while stirring non-stop, until the jam is very thick.
- Then pour the jam through a strainer to retain the seeds.
- Press down on the seeds through the strainer to release as much liquid as possible from the blackberries.
- Let the jam cool down completely. It can be made ahead up to 4 days.
Blackberry Russian Buttercream
- Make sure the butter is at the appropriate consistency, which should be at room temperature. The butter should have a nice shape, not be too soft, but not cold either. It’s ideal if the butter is from 68 to 72ºF.
- Beat the butter with an electric mixer, at medium-high speed, for 5 minutes.
- Add the sweetened condensed milk in. Beat with the mixer on medium speed until the frosting becomes creamy and thick.
- It might take a while for the buttercream to come together and become thick, specially if the butter was on the soft side, or if the kitchen is too warm.
- In that case, you can place the bowl in the fridge for 5 to 10 minutes and then try to whip the buttercream again to see if it comes together.
- At the end, add the blackberry jam and stir to combine.
- Place the buttercream in a piping bag fitted with the tip of choice, I used a large round tip.
Blackberry Whipped Cream
- Make sure the whipping cream is super cold from the fridge.
- Begin whipping on low, increase the speed to medium high after 30 seconds, and continue to whip the heavy cream for about 2 minutes, until stiff peaks form.
- Once that happens, add the sweetened condensed milk to the bowl and mix until incorporated.
- Add the blackberry jam and mix to combine.
- Lay 12 cookies next to each other forming a rectangle.
- Pipe dots of the Blackberry Russian Buttercream all around the edges of the cookie base.
- Then spread some of the Blackberry Whipped Cream on top. And drizzle some Blackberry Jam over the whipped cream.
- I put my jam in a piping bag and used that to drizzle the jam over the whipped cream, but you can definitely just use a spoon.
- Lay another 12 cookies on top of the filling.
- Repeat another piping of the Blackberry Russian Buttercream around the edges of the cookie base. Do the same for the other elements: some Blackberry Whipped Cream in the center, and more jam on top.
- Repeat this with one more layer.
- Finally time to decorate the top.
- I piped dots of frosting around the edges of the cake, and then put some blackberries, chocolate straws, and crispearls on top. And I also decorated the blackberries with edible gold leaf.
- Let the cake sit at least overnight before serving, the longer the better, to give the cake a chance to absorb the textures and flavors. Before serving let the cake sit at room temperature for 10 minutes or so.