Biscoff Buttercream Recipe
This Biscoff Buttercream is made with creamy Biscoff spread - packed with that signature caramelized, spiced flavor we all love from those iconic little Biscoff cookies - and is incredibly easy to make.
Servings: 15 servings
Equipment
Ingredients
- 8 oz unsalted butter 227 g, room temperature
- 8 oz creamy Biscoff spread 227 g, don’t use chunky spread
- ¼ cup heavy whipping cream 60 g
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar 113 g, or more to taste
- A large pinch of kosher
Instructions
- Combine the ingredients - Add all ingredients to your stand mixer bowl fitted with the wire whisk. Stir to incorporate the powdered sugar. Gradually increase the mixer speed to combine all the ingredients to prevent anything from flying out of the bowl.8 oz unsalted butter , 8 oz creamy Biscoff spread, ¼ cup heavy whipping cream, 1 teaspoon pure vanilla extract, 1 cup powdered sugar, A large pinch of kosher
- Beat until fluffy - Continue beating on medium high speed until the Biscoff buttercream is fluffy and creamy. Give it a taste and add more powdered sugar if a sweeter frosting is desired.
Notes
- Softening butter: I left my butter out over night to soften and made the frosting early in the morning. Note that this was Spring and the weather is still chilly at night, 50 degreeF ish. In the Summer, the butter will soften very quickly and you don't want to start with almost melted butter.
- Runny frosting: This frosting will firm up in the fridge so if you like the way it tastes, I would avoid adding more powdered sugar to thicken it, and instead refrigerate it 15-30 minutes before using.
- Yield: This Biscoff icing recipe yields about 3.5 cups, enough to frosting 15 - 18 cupcakes. It was also enough to frost a 9"x13" sheet cake but the frosting layer is on the thinner side.
- Scaling up: I recommend making 1.5x or 2x the recipe for a 2-layer or 3-layer full size cake (8" or 9").
- Storage: If you're making this Biscoff buttercream recipe ahead of time, store it in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip until fluffy before using.
Nutrition
Serving: 41g | Calories: 238kcal
