Description
Delicious Biscoff buttercream frosting made with Swiss meringue and smooth cookie butter, perfect for filling, frosting, and decorating cakes or cupcakes.
Ingredients
- 165 g (about 5 large) Egg Whites
- 240 g (1 cup) Granulated Sugar
- 330 g (1 1/2 cups) Unsalted Butter – softened
- 1 teaspoon Vanilla Extract
- 130 g (1/2 cup) Lotus Biscoff Spread
Instructions
- Place the egg whites and granulated sugar in a heatproof bowl over a saucepan with simmering water.
- Heat and whisk constantly until the mixture reaches 55°C / 131°F.
- Transfer to the bowl of your stand mixer and whisk on high speed for 10–15 minutes until the meringue is shiny, firm, and fully cooled.
- Lower the speed and add the softened butter, vanilla, and salt piece by piece until incorporated.
- Increase to high speed and whip until the buttercream thickens and turns smooth (it will look liquid, then grainy before coming together).
- Add the Biscoff spread and mix again until fully combined.
- Switch to the paddle attachment and mix on low speed for 2 minutes to release air bubbles.
Notes
Storage: Store in the fridge for up to 1 week or freeze up to 3 months; bring back to room temperature and re-whip before using.
Tips:
- Use room-temperature butter for a smooth texture
- Make sure the meringue is completely cooled before adding butter
- If the cream splits, keep mixing—it usually comes back together
- Finish with the paddle attachment to remove air bubbles
- Add extra Biscoff (1–2 tbsp) for a stronger flavor
- 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