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Biscoff Buttercream

up-close shot of a slice of this 6 inch 2 layer Biscoff cake
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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

  1. 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.  
  2. 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.

Find it online: https://susanbringsdessert.com/biscoff-buttercream/