This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.

Make this frostingahead of time or save any leftover frosting! It can sit at room temperature for a day or be stored in an airtight container in thefridge for up to a month. Cookie Butter– Cookie butter is a must in this recipe, and any brand will work! Just make sure it’s creamy cookie butter. This recipe makes about 4 1/2 cups of frosting. If needed, this recipe can be halved, doubled or tripled. A triple batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl.If you are making this Biscoff frosting for a cake, mix the buttercream on the lowest speedat the end of the process for a couple minutes. This helps remove any extra air that might have been incorporated during the mixing process.

I like to use the Lotus Biscoff brand of cookie butter, but any brand will work. Just make sure it’s a smooth, creamy cookie butter rather than chunky.First, we’re going to mix up the Biscoff and confectioners’ sugar with about 1/2 of the heavy whipping cream. Use a hand mixer to beat on low until totally combined. A whisk also works if preferred. Then slowly mix in the powdered sugar and heavy cream on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula. Step 3: Give the Frosting an Extra Stir to Make it Super Smooth If your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift you powdered sugar. With the Biscoff whipped cream though, I didn’t find that to be the case. In fact, though the cream stays whipped, it has a soft (almost elastic-y) consistency that doesn’t hold its shape well (when piped for instance). However, it’s still plenty stable for dolloping onto desserts, waffles, or a cup of coffee. What About Re-Chilling the Ingredients?

Gradually mix in 3 1/2 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed. Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for.

I usually make 1 batch to frost two dozen cupcakes with large swirls or to fill and frost a six-inch layer cake. Tips for Making the Best Biscoff Buttercream This buttercream can easily be colored darker but doesn’t work well as a base for light or vibrant colors. After each adjustment, be sure to retest the frosting with your spatula before using it. Can You Color Biscoff Buttercream? I recommend using gel food coloring to make these deep shades. The color will also get darker if you make the buttercream in advance and let it sit at room temperature overnight. Tips for Making the Best Biscoff Buttercream This recipe makes about 4 1/2 cups of frosting. You can also halve, double, or triple this recipe as needed.

While chunky cookie butter adds nice texture, it can make this frosting hard to smooth onto cakes and difficult to pipe with. Substitutions & Swaps in This Biscoff Buttercream Recipe Stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make the frosting super smooth.If you make this Biscoff buttercream recipe, I’d love to hear what you think of it! Please leave a rating and comment below.