Cover the buttercream flush with plastic wrap or immediately place it in a piping bag. Otherwise, the frosting will crust if it’s left sitting out! My Secret Ingredient – Smooth Cookie Butter Beat 1 cup of unsalted butter and 1/2 cup of cookie butter on a medium speed for 1 minute with a hand mixer until combined and smooth. It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use. Stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make the frosting super smooth.

To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip. Add in 1 tsp vanilla extract and 1/2 tsp salt. Mix on a low speed until the ingredients are incorporated. I usually make 1 batch to frost two dozen cupcakes with large swirls or to fill and frost a six-inch layer cake. Tips for Making the Best Biscoff Buttercream While chunky cookie butter adds nice texture, it can make this frosting hard to smooth onto cakes and difficult to pipe with. Substitutions & Swaps in This Biscoff Buttercream Recipe

Lotus Biscoff Sandwich Biscuits

Sugar– Use confectioners’ (or “powdered”) sugar here. This recipe is on the sweeter side, so you could cut the sugar down a bit (not more than 50%) if you would prefer. What to Serve with Cookie Butter Whipped Cream Unfortunately, I don’t have a picture of this test with this buttercream, but hopefully the picture above using my vanilla buttercream helps you visualize what we’re looking for. Gradually mix in 3 1/2 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed. Note: For making whipped cream, it’s ideal to use a chilled metal bowl and chilled beaters.Keeping the cream cold is essential to a good whip and since we’re warming things up with the addition of the room-temperature cookie butter, the chilled bowl/whisk can be extra helpful here. Cookie Butter– Cookie butter is a must in this recipe, and any brand will work! Just make sure it’s creamy cookie butter.

This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again. Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth. I recommend using gel food coloring to make these deep shades. The color will also get darker if you make the buttercream in advance and let it sit at room temperature overnight. Tips for Making the Best Biscoff Buttercream

Lotus Biscoff

If you love the flavors of cookie butter, you will love this Biscoff Whipped Cream! It’s amazing served over waffles, pancakes, desserts, and more. For fans of cookie butter everywhere! Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. While it might not be the savviest choice for nutritional density, cookie butter spread is pretty darn good stuff. It’s smooth, sugary, and lightly spicy (think gingersnaps). And once you have a jar in hand, what better thing to do than to add more calories? Hence, this recipe. You’re welcome.

This buttercream can easily be colored darker but doesn’t work well as a base for light or vibrant colors. I like to use the Lotus Biscoff brand of cookie butter, but any brand will work. Just make sure it’s a smooth, creamy cookie butter rather than chunky.Beat the unsalted butter and cookie butter on a medium-high speed with a hand mixer for a minute until smooth. Step 2: Mix in All the Good Stuff If you are making this Biscoff frosting for a cake, mix the buttercream on the lowest speedat the end of the process for a couple minutes. This helps remove any extra air that might have been incorporated during the mixing process. First, we’re going to mix up the Biscoff and confectioners’ sugar with about 1/2 of the heavy whipping cream. Use a hand mixer to beat on low until totally combined. A whisk also works if preferred. This recipe makes about 4 1/2 cups of frosting. If needed, this recipe can be halved, doubled or tripled. A triple batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl. If you make this Biscoff buttercream recipe, I’d love to hear what you think of it! Please leave a rating and comment below.