Biscoff Buttercream (Cookie Butter Frosting)

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: Addictive Biscoff Buttercream (Cookie Butter Frosting) is my simple recipe for foolproof, fluffy buttercream infused with the dreamy brown sugar-cinnamon taste of Biscoff Cookie Butter. Excellent for all types of truffles (and in addition for sampling proper out of the bowl!).

• Out-of-this-world taste: Buttercream is unbelievable, however whip in luscious cookie butter, and it’s past mouthwatering.
• One bowl: All the time a bonus when it’s time to do the dishes!
• Solely 7 elements: You in all probability have most of what you want available.
• Silky, not greasy: My time-tested ideas assure the fluffy, {smooth}, gentle buttercream.
• Prepared in 20 minutes: No want to attend for this pleasant deal with!

Biscoff, additionally known as speculoos, is uniquely scrumptious. I find it irresistible as a result of it has all of the warm-spice vibes that make it immediately nostalgic, however the Biscoff butter within the frosting is surprising and provides a scrumptious, mouthwatering, wealthy complexity. Scrumptious Biscoff taste can also be superb in different desserts. After you’ve loved Biscoff Buttercream, make sure you attempt Selfmade Biscoff Cookies, No-Bake Cookie Butter Cheesecake, Biscoff Blondies, and  Microwave Cookie Butter Fudge.

I’ve spent a long time perfecting my buttercream, and it constantly delivers a creamy texture and irresistible, lick-the-spoon deliciousness. It’s trusted by thousands and thousands of Daring Bakers around the globe—and for good motive. Probably the most widespread points I hear is, “My buttercream simply tastes like butter!” Nobody needs that. However right here’s the repair: I’ve been making buttercream since I used to be a toddler (over 35 years in the past!), and the identical ideas I used again then nonetheless work right now—begin with softened butter, triple-sift your powdered sugar, and on the finish, whip the daylights out of it for just a few closing minutes. That’s the key to gentle, fluffy, completely balanced buttercream—with out the greasy butter style.

Desk of Contents

What’s Biscoff Buttercream (Cookie Butter Frosting)?

• Biscoff Buttercream (also called Cookie Butter Frosting) is an American-style buttercream, made by whipping butter and powdered sugar, with the addition of Biscoff Cookie Butter unfold.
  • Biscoff Cookie Butter is created from Biscoff Cookie crumbs mixed with oil and sugar to create a thick, flavorful unfold.
  • Cinnamon and vanilla extract add further taste.
• Biscoff Cookies, made by Belgium’s Lotus Bakery, are speculoos cookies (conventional Belgian spiced cookies). They had been historically served at Christmas, however Biscoff biscuits at the moment are common year-round and are famed for his or her crisp texture and distinctive spices, together with cinnamon, nutmeg, and ginger.
• American buttercream is a creamy frosting that’s a streamlined model of European buttercream (typically made with meringue). Versatile and fast, American buttercream is ideal for cupcakes and truffles, and is great for each easy frosting for cake layers in addition to piping decorations.

Key Components and Substitutes

Butter

• Butter is what offers this Biscoff frosting its construction, creamy texture, and wealthy taste base.
• Utilizing softened (room temperature) butter is crucial to realize the right frosting consistency. To examine if it’s on the proper temperature, press the butter with a finger. You need your finger to have the ability to make an indent, however to not squish proper via. Listed below are the perfect methods to melt butter that’s chilly from the fridge. 

Biscoff Cookie Butter

• Utilizing Biscoff Cookie Butter, a creamy, thick unfold with a peanut butter-like texture and a sweetly spicy, caramelized taste, offers this Biscoff buttercream frosting its uniquely scrumptious style.
• Moreover, the Lotus Biscoff cookie butter offers the frosting smoothness.
• You probably have leftover cookie butter after making this recipe, get pleasure from it unfold on sliced apples, crackers, or bread, on ice cream, or as a filling for my Reese’s Peanut Butter Cups or in Cookie Butter Mug Cake.

Powdered sugar

• Powdered sugar (also called confectioners’ sugar or icing sugar) sweetens the Biscoff icing.
• Importantly, powdered sugar stiffens the frosting, holding it collectively and making it pipable.
• It’s essential to sift powdered sugar earlier than whipping. I like to recommend sifting your confectioners’ sugar 3 times. Not solely does it take away each lump, nevertheless it additionally aerates and lightens the sugar, making it whip up fluffier.
• Don’t fear in the event you’re out of powdered sugar. You can also make your personal with my easy recipe.

Heavy whipping cream

• Heavy whipping cream (contemporary cream with a fats content material of round 36%) lightens the cookie butter buttercream to the proper consistency, so it’s extra spreadable.
• The heavy cream additionally provides wealthy dairy taste.

Vanilla extract

• Vanilla extract enhances and deepens the opposite flavors and provides its personal delicately candy observe,
• Substitute: You should use an equal quantity of Vanilla Bean Paste.

Cinnamon

• Cinnamon’s heat sweetness boosts the flavors of the Biscoff butter.
• Substitute: You should use cardamom or nutmeg as an alternative, however use solely half the quantity.

Salt

• It’s only a quarter-teaspoon, however the salt is essential so as to add nuance and stability, conserving the buttercream from tasting cloying.

How one can Make Biscoff Buttercream (Cookie Butter Frosting)

1. Whip butter and Biscoff unfold: Add the butter and Biscoff unfold to the bowl of a stand mixer fitted with a whisk attachment (or use a big bowl and an electrical mixer) and whip on excessive velocity for 2-3 minutes, till gentle and ethereal.

2. Add sugar regularly: Flip the velocity to medium-low and regularly add the sifted powdered sugar, a tablespoon at a time, till totally integrated.

3. Combine in further elements: Lastly, combine within the cream, vanilla extract, cinnamon, and salt.
4. Whip completely: Flip the velocity as much as excessive and whip for 3 – 4 minutes till gentle and fluffy in texture.

5. Get pleasure from: Use instantly to frost or pipe truffles or cupcakes.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Professional Chef Ideas

• Be affected person: Don’t shorten the whipping occasions—that is what incorporates air into the buttercream, making it gentle and fluffy.
• Triple sift: Don’t neglect to sift your powdered sugar to take away any lumps that will not dissolve when whipping. I sift 3 occasions. It makes the buttercream a lot lighter. 
• Make extra! This recipe makes simply sufficient frosting for the Biscoff Cake, however in the event you wish to be very beneficiant together with your frosting, we propose making 1 ½ occasions this recipe so that you’ve got sufficient.
• Cupcake choice: That is sufficient frosting to brighten 24 Biscoff cupcakes. Attempt them on our Finest Ever Vanilla or Chocolate Cupcakes!
• DIY! Use my Biscoff cookies recipe to make your personal cookie butter. Simply use the Biscoff cookies as a alternative for any of the cookies within the cookie butter recipe.

Make Forward and Storage Directions

• Make-ahead ideas:
  • Room temperature: This cookie butter frosting will be made and saved at cool room temperature for two days.
  • Fridge: Retailer within the fridge in an hermetic container for two weeks.
  • Freeze: Place frosting in a freezer-safe container or bag and freeze for two months. Earlier than utilizing chilly or frozen frosting, go away it out on the counter in a single day, then briefly re-whip.
• How one can retailer leftovers: Put leftover frosting in an hermetic container and refrigerate for two weeks or freeze for 2 months.

FAQs

How do I forestall my buttercream from splitting, turning into grainy, or curdled-looking?

• Use appropriately softened butter:
  • If the butter is simply too chilly, it gained’t whip effectively and should turn into lumpy. Butter is softened sufficient when you may push it and make an indent together with your finger, nevertheless it doesn’t simply squish proper via.
  • If the butter is simply too delicate, the frosting combination may break and get greasy.
  • Right here’s the right method to soften butter to room temperature.
• Select the proper sugar: All the time use powdered sugar. Granulated sugar will create grainy frosting.
• Add regularly: Including sugar may end up in clumpy frosting. Add 1 tablespoon at a time till you attain your required consistency.

Is it essential to sift the sugar?

• In a single phrase, sure! Sifting does some important issues on this recipe, together with:
  • Eradicating lumps: Being packed and compressed, or saved in humid circumstances, could cause lumps within the sugar. Sifting 3 times ensures silky-smooth sugar.
  • Fluffing: A number of sifting provides air to the sugar. This aerating creates a lighter texture whereas whipping.
  • Even distribution: Sifted flour blends extra simply with the butter.

Can I in the reduction of on the sugar on this recipe?

• Essentially the most I might advise reducing again the sugar on this recipe is by one-quarter (so use 3  3/4 cups (15 oz/450 g) of powdered sugar. Lowering it any extra will have an effect on the feel of the frosting.
• The presence of sugar within the frosting aerates the combination, making it fluffy.
• Moreover, the sugar is essential to the construction of the frosting, because it helps stabilize the butter.

How do I ensure my Biscoff frosting doesn’t have air bubbles?

• To verify your Biscoff frosting doesn’t have air bubbles, decrease your mixer to low velocity within the final minute of whipping. It will make the feel smoother.
• Press out any bubbles with a silicone spatula.

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