Biscoff Buttercream
An easy recipe for Biscoff buttercream made with cookie butter spread. This caramelised cookie flavored buttercream is smooth, spreadable and pipeable for all your Biscoff baking and decorating needs!
Ingredients
- 1 cup unsalted butter softened at room temperature
- 3½ cups powdered sugar or icing sugar, sifted
- ½ cup Lotus Biscoff Spread smooth, or other cookie butter spread
- 2 tablespoon milk full fat or semi-skimmed (see note about adjustments)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment beat together the butter and Biscoff cookie butter spread, on a low speed, until combined (1-2 minutes)
- Sift half of the powdered sugar into the mixing bowl and beat slowly to incorporate. Then sift the remaining powdered sugar in and again beat slowly.
- Add the milk, continuing to beat on a low setting for about 5 minutes until light and creamy. (see note)
- Your Biscoff buttercream is now ready to use!
Notes
Milk can be used to adjust the consistency of this Biscoff buttercream frosting. If you want or need a thicker frosting, add the milk cautiously and possibly don't put the full 2 tablespoons in. If you need a thinner or runnier frosting (for example if you're needing to pipe with a fine nozzle), you may need additional milk.
Add any extra milk about a teaspoon at a time and beat after each addition to avoid needing to readjust (thicken) with extra powdered sugar.
Beating on a low speed will help to combine your frosting, giving a light and creamy consistency, without adding too many unnecessary air bubbles.
You can make this recipe using a handheld electric beater as well, but if doing so, the frosting is likely to include more air, which will make it harder to smooth cleanly with spreading on a cake.
Nutrition
Calories: 100kcalCarbohydrates: 12gProtein: 0.3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 1mgPotassium: 3mgSugar: 11gVitamin A: 143IUCalcium: 2mgIron: 0.01mg
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