Icebox Whipped Cream and Wafer Roll | Anna's of North America

Icebox Whipped Cream and Wafer Roll

Makes one 11 – 12 inch roll

With an electric mixer (or a whisk), beat the cream until it begins to thicken and beaters leave a trail. Add the sugar and vanilla and continue beating until the cream is thick, nearly doubling in volume, and forms medium-firm peaks.

Working gently (Anna’s Thins are fragile), spread about ½ tsp. of jam on each wafer. Dab about 2 tsp. of whipped cream on each jam-spread wafer and make 6 stacks 6 wafers high. Turn a stack on its side and place it on a serving platter; carefully add the remaining stacks in a row, pressing them together as you go, to form a loaf. With a long, thin spatula, frost the sides and top of the roll evenly with the remaining whipped cream.

Cover the roll loosely with plastic wrap and refrigerate for about 5 hours. Remove the plastic and smooth the whipped-cream frosting, if necessary, and garnish with cookie crumbs, if desired. To serve, use a sharp, thin-bladed knife to cut the roll diagonally into inch-thick slices.