Biscoff Buttercream

A close up of Biscoff buttercream, sprinkled with Biscoff cookie crumbs.

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5 from 1 vote

This smooth and creamy Biscoff buttercream is perfect for frosting cupcakes and cakes.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 536kcal

Author: Ella Gilbert

Ingredients

Frosting

½ cup unsalted butter room temperature
1 cup confectioners' sugar
¼ teaspoon kosher salt
½ cup Biscoff spread
3-5 tablespoons heavy cream
1 teaspoon vanilla extract

Metric - US Customary

Instructions

In your stand mixer with the paddle attachment, beat the butter and confectioners’ sugar on low speed until well combined. Turn the speed to high for 2-3 minutes until light and fluffy.
½ cup unsalted butter, 1 cup confectioners' sugar
Add in the salt, vanilla, and Biscoff spread and beat again on medium speed for 2 minutes.
¼ teaspoon kosher salt, ½ cup Biscoff spread, 1 teaspoon vanilla extract
Add in the heavy cream a tablespoon at a time until it is the consistency you like.
3-5 tablespoons heavy cream

Notes

I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your frosting much creamier and richer.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.

Confectioners' Sugar: I used about 1 cup of confectioners' sugar, but if you feel like your frosting isn't thick enough you can add more, ¼ cup at a time.

Amount of Frosting: this recipe makes enough to generously frost an 8x8-inch snack cake, 12 cupcakes or a thin layer of frosting on a 2 layer 8-inch cake.

Storage: keep leftover buttercream in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months, let thaw before using and stir.

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