My friend and I go for a three-mile walk every other day. And, like a true foodie, we spend that time talking about food. Oh dear. I talk to her about what I’m planning to bake, for who, and more food-related information that I find very riveting. She talks to me about her foodie finds and why she loves them. She was late to the Biscoff game. God bless her.
I told her I usually eat it with a Magic Pop or with my oatmeal (recipe coming soon). When she told me about her husband’s upcoming birthday, I told her I had a better use for our beloved Biscoff.
After some experimenting and taste-testing, I found that Biscoff lends itself beautifully as frosting. Paired with a dark chocolate cake like this or this, this sweet frosting is sure to be a delight. There is no subduing the flavor of the cookie butter as it really and truly stands out as the main ingredient. Why would you want it any other way?
Note: This is a crusting buttercream frosting, so it works well for decorations and piping, as well.
Biscoff Buttercream Frosting
adapted from my Vanilla Buttercream Frosting
- 1 cup of unsalted butter, softened
- 1 cup of smooth Biscoff spread
- 8 cups of powdered sugar, sifted
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 8 tablespoons of heavy cream (or whole milk)
- Cream together the butter and Biscoff.
- Reduce the speed of your mixer and slowly add the powdered sugar until fully incorporated.
- Add the salt and vanilla extract and mix together.
- Slowly add the cream (or milk) until its creamy. Add more cream (or milk) if you desire a looser consistency.
- Beat the whole mixture at high-speed to make sure everything is completely mixed in, smooth and fluffy.