Biscoff Buttercream
This Biscoff buttercream is rich, smooth, and loaded with cookie butter flavor. It comes together with just a handful of ingredients and no fancy tools. Perfect for frosting cakes, cupcakes, cookies, or honestly, eating straight from the bowl.
Servings: 3.5 cups
Ingredients
- 1 cup butter softened (226 grams)
- 3 cups powdered sugar 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 sugar. 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
Want a little crunch? 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.
Storage: 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.
It’s especially good on Pumpkin Spice Cake, our Banana Layer Cake or these Carrot Cupcakes. Basically anything that plays well with warm spices and a rich, creamy finish.
Nutrition
Serving: 1tablespoon | Calories: 21kcal | Carbohydrates: 2g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 26mg | Sugar: 1g
