Biscoff Buttercream

This Biscoff Buttercream is the frosting you never knew you needed. Its rich, creamy texture, combined with the caramelized, spiced flavor of Biscoff spread, makes it the perfect complement to any dessert. A hint of cinnamon in the buttercream gives it an extra special kick and complements the cinnamon in Biscoff cookies.

Use a crunchy Biscoff spread if you want a little extra texture and crunch in the buttercream, but remember the small chunks of cookie will not pipe through smaller piping tips.

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Prep Time: 10

Total Time: 10

Servings: -1/2 cups

Calories: 21kcal

Author: Dahn Boquist

Ingredients

1 cup 2 sticks butter, softened (226 grams)
3 cups powdered confectioners sugar
⅔ cup Biscoff cookie butter 264 grams
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
1 to 4 tablespoons heavy cream

Instructions

Place the butter in a mixing bowl and beat on medium speed until smooth and creamy.
Stop the mixer and add the powdered. Start the mixer on low speed and gradually increase the speed to medium high. Mix until well combined.
Add the cookie, butter, vanilla, cinnamon, and salt. Beat until well combined.
If the butter cream looks too stiff, add the heavy cream 1 tablespoon at a time mixing well between each addition.

Notes

You can store the buttercream at room temperature for up to three days or in the fridge for 3 to 4 weeks. You can also freeze the buttercream for 3 to 4 months.

Nutrition