Biscoff Buttercream
A deliciously creamy Biscoff cookie butter infused frosting with notes of spiced caramel. Perfect for any Fall bake!
Servings 2.5 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 1/2 Cup (94g) Biscoff spread or cookie butter
- 3 Cups (360g) powdered sugar
- 1 tsp pure vanilla extract
- 2 Tbsp whole milk, room temperature
- pinch of salt, or to taste
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), beat the butter on medium-high speed until creamy, about 5 minutes, scraping down the bowl and paddle as needed. Add the Biscoff cookie butter and continue beating on medium-high until creamy and well combined, 1-2 minutes.
- Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after mixing in each addition. Add the vanilla, milk, and salt and continue mixing on low speed until smooth and fully combined.
Notes
Make Ahead Tips: this Biscoff buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.