Description
I use this Biscoff buttercream frosting in cookie butter sandwiches and on cake, too. It's full of cozy flavors and very easy to make.
Ingredients
Scale
- 1 and a half sticks (170 grams) of unsalted butter, room temperature
- 3 cups (375 grams) of powdered sugar
- ⅓ cup (75 grams) Lotus Biscoff spread
- 1 tsp vanilla extract
- ⅓ cup (60 grams) milk or heavy cream
- ½ tsp kosher salt (use ¼ tsp for table salt)
- 3 Lotus Biscoff cookies, very finely crumbled (using a food processor or placing them in a sealed Ziploc with a rolling pin)
- Optional: ½ tsp of lemon or lime juice (or more to taste) to cut sweetness
Instructions
- In the bowl of your stand mixer, combine your unsalted butter, powdered sugar, vanilla extract, heavy cream, salt, crumbled Lotus cookies and Biscoff spread. Start mixer on a low setting to avoid powdered sugar from flying everywhere. Then increase speed and beat for another 3-4 minutes.
- Fit a piping bag with a large round tip over the rim of a glass to scoop and transfer frosting into it to use on cake, cupcakes, cookies, and more.
Notes
- This recipe will fully cover a 6-inch, 2-layer cake and likely leave you with some leftover frosting.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: American