Description
This Biscoff Buttercream recipe creates a luscious, creamy frosting combining smooth unsalted butter, sweet confectioners’ sugar, and the signature spiced caramel flavor of Biscoff spread. Perfect for topping cakes, cupcakes, or cookies, this buttercream offers a delightfully light and fluffy texture with just the right balance of sweetness and rich cookie butter flavor.
Ingredients
Scale
Buttercream Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup confectioners’ sugar
- ¼ teaspoon kosher salt
- ½ cup Biscoff spread
- 3-5 tablespoons heavy cream
Instructions
- Combine Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and confectioners’ sugar together on low speed until they start to combine. Then increase the speed to high and continue mixing for 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Add Biscoff and Salt: Add the kosher salt and Biscoff spread to the butter and sugar mixture. Beat on medium speed for about 2 minutes until all ingredients are fully incorporated and the buttercream is smooth and consistent in texture.
- Adjust Consistency with Heavy Cream: Gradually add the heavy cream one tablespoon at a time while mixing, until the buttercream reaches your desired spreadable consistency. Use between 3 and 5 tablespoons depending on how thick or soft you want your frosting.
Notes
- For best results, make sure the butter is softened to room temperature to achieve a smooth texture without lumps.
- You can adjust the sweetness by varying the amount of confectioners’ sugar slightly if desired.
- Use fresh heavy cream to ensure a rich, creamy texture.
- This buttercream is perfect for piping onto cakes or cupcakes – chill slightly if it becomes too soft to hold shape.
- Store any leftover buttercream in an airtight container in the refrigerator for up to one week; bring to room temperature and re-whip before use.
