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Biscoff Buttercream Frosting
Yield: 6 cups
Biscoff buttercream frosting is the perfect frosting for cookie butter lovers. The Biscoff frosting has a smooth and creamy texture and amazing Biscoff flavor. Pair this cookie butter buttercream with Biscoff cake or cupcakes, pumpkin, apple, chocolate, or any warm spice flavor.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 1 cup (237 g) Biscoff spread (cookie butter)
- 5 cups (600 g) powdered sugar
- 3 tsp (3 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (60 ml) heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add the Biscoff spread and mix until well combined and smooth. Then, add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add the vanilla extract and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream and remove any air bubbles, mix the frosting on low speed for several minutes.
Notes
- Store the buttercream in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
- To use, bring the buttercream to room temperature and rewhip for several minutes until it is smooth and creamy.
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