Get ready to elevate your baking skills with this easy Biscoff buttercream recipe. Creamy, dreamy, and perfect for cakes and cupcakes, it's infused with the irresistible Biscoff flavor.
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For all the Biscoff lovers out there! This Biscoff buttercream frosting is a variation of my classic Swiss meringue buttercream recipe, infused with a cookie butter spread for an even more delicious flavor.
Smoother and creamier than if it had been made with a traditional American buttercream base of butter and powdered sugar, this Swiss meringue-based version is perfect for topping a Speculoos layer cake, Speculoos cupcakes, or your favorite cakes.
While the preparation may appear more technical and time-consuming compared to a basic buttercream, fear not! I'll provide you with my expert tips and tricks to ensure your success with this Biscoff cookie butter buttercream and get the best results.
More Biscoff recipes? Give these a try : Biscoff butter cookies, biscoff brownies, biscoff truffle balls, biscoff cake pops or this biscoff cake.
Ingredients notes
You need these ingredients to make this Biscoff spread buttercream:
- Egg Whites: Use large egg whites (be careful of any traces of yolks, as they could ruin the meringue).
- Granulated Sugar: Use extra fine white granulated sugar, not powdered sugar or brown sugar for a more brown and flavored buttercream.
- Butter: Use unsalted butter that should be softened but not too much. Take it out about 20 minutes before making the recipe.
- Vanilla: Use liquid vanilla extract or the seeds from a vanilla bean.
- Biscoff Spread: Lotus creamy cookie butter spread is sufficient to flavor this frosting, but you can replace it with finely ground Biscoff cookies or a combination of both.
>> Don't throw away your egg yolks, use them to make a pastry cream or a lemon curd and Egg yolk Chocolate chip cookies.
How To Make Biscoff Buttercream
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Place egg whites and granulated sugar in a large bowl and heat in a double boiler, stirring constantly with a hand whisk until the mixture reaches a temperature of 55°C (131°F). (The sugar should be completely dissolved)
Step 2: Transfer the mixture to the bowl of your stand mixer and whisk on medium high speed for about 10-15 minutes until you obtain a shiny, firm, and slightly cooled Swiss meringue.
Step 3: Reduce the speed of the mixer and gradually add the softened butter in pieces along with the vanilla and salt. Resume mixing at medium speed until the room temperature butter is fully incorporated and the mixture is smooth.
Step 4: Finish by adding the Biscoff spread (or finely ground Biscoff cookies) and continue mixing at medium-high speed for a couple minutes until you get a smooth buttercream.
Serving Suggestions
Here are some ways to use Biscoff buttercream frosting:
- Frosting for cakes: Spread Biscoff buttercream between cake layers and on top for a decadent finish.
- Cupcake topping: Pipe swirls of Biscoff buttercream onto Biscoff cupcakes with a piping bag and a piping tip for a delightful treat.
- Filling for macarons: Use Biscoff buttercream as a filling between two macaron shells for a flavorful twist.
- Cookie sandwich filling: Spread Biscoff buttercream between two cookies to make delicious cookie sandwiches.
- Dip for fruit: Serve Biscoff buttercream as a dip for fresh fruit like strawberries or apple slices for a sweet snack.
Tips for this recipe
Variations & Substitutions
More Buttercream frostings
I hope you love this Biscoff butter cream recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Biscoff Buttercream Frosting
- Total Time: 20 minutes
- Yield: 10-12 portions
Description
Delicious biscoff Swiss buttercream, flavored with lotus biscoff spread (for smoothing and decorating a cake or cupcakes).
Ingredients
- 165 g (about 5 large) Egg Whites
- 240 g (1 cup) Granulated Sugar
- 330 g (1 ½ cups) Unsalted Butter - softened
- 1 teaspoon Vanilla Extract
- 130 g (½ cup) Lotus Biscoff Spread
Instructions
- Pour the egg whites and granulated sugar into a large bowl and place it over a saucepan with a little water.
- Heat over a double boiler on medium heat, whisking constantly, and check the temperature with a cooking thermometer until it reaches 55°C (131°F).
- Once the temperature is reached, transfer the mixture to the bowl of your stand mixer and whisk on high speed for at least 10-15 minutes until you get a shiny and firm meringue. Keep beating until it's completely cooled.
- Reduce the mixer speed and gradually add the softened butter, vanilla, and salt, piece by piece.
- Resume at high speed and mix until you get a thick and smooth cream. The preparation will first be liquid, then grainy before thickening.
- Add the biscoff spread and mix again to incorporate.
- Switch the whisk for the flat spatula and mix again at low speed for at least 2 minutes to smooth the cream and remove any air bubbles.
Notes
Storage: Up to 1 week in an airtight tin in the fridge, up to 3 months in the freezer.
Replace the biscoff spread with the same quantity of finely blended biscoff cookie crumbs.
- Prep Time: 20 minutes
- Category: frosting, fillings
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 386
- Sugar: 24.1 g
- Sodium: 133.5 mg
- Fat: 32 g
- Carbohydrates: 24.3 g
- Protein: 2.2 g
- Cholesterol: 71 mg
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