Biscoff Buttercream
Creamy, smooth, and perfectly spiced biscoff buttercream is highly addictive. You'll take a classic American Buttercream and add speculoos to create a spiced buttercream that after trying you'll want to put on everything!!
Servings 12
Equipment
- Electric Stand Mixer or Electric Hand Mixer
- Rubber Spatula
- Wilton 6B Piping Tip
- Piping Bag
Ingredients
- 1 cup unsalted butter at room temperature
- ⅓ cup smooth cookie butter also known as biscoff, speculoos
- 2¾ cups powdered sugar sifted
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream at room temperature
Instructions
- In the bowl of an electric stand mixer with the paddle attachment, or using a hand mixer and a medium bowl, cream butter until light and fluffy (3-5 min)
- Scrape down sides of the bowl. Add in the biscoff cookie butter. Beat for 1 more minute.
- With the mixer on low speed add in powdered sugar 1 cup at a time. Scrape down sides and bottom of bowl as necessary. Add in salt.
- With the mixer on low speed, add in vanilla extract and mix until combined.
- Turn mixer on to low speed and add in heavy cream. Turn mixer up to high speed and beat until fluffy and smooth (2-3 minutes) Stop mixer and push buttercream off sides of bowl as needed.
Notes
*Buttercream should be smooth, fluffy and light. If buttercream feels heavy or thick continue to beat for an extra minute or two. Leftover buttercream can be stored in an airtight container in the freezer for up to 3 months.