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 1/2 cups) Unsalted Butter - softened
- 1 teaspoon Vanilla Extract
- 130 g (1/2 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