Biscoff Buttercream Frosting Recipe

Introduction

This Biscoff Buttercream Frosting is a rich and creamy treat perfect for enhancing your cakes and cupcakes. Made with smooth Biscoff spread and a fluffy meringue base, it balances sweetness and flavor beautifully. It’s sure to impress both family and friends.

Ingredients

• 165 g (about 5 large) Egg Whites
• 240 g (1 cup) Granulated Sugar
• 330 g (1 1/2 cups) Unsalted Butter – softened
• 1 teaspoon Vanilla Extract
• 130 g (1/2 cup) Lotus Biscoff Spread

Instructions

1. Step 1: Place the egg whites and granulated sugar in a heatproof bowl set over a saucepan of simmering water.
2. Step 2: Heat the mixture while whisking constantly until it reaches 55°C (131°F).
3. Step 3: Transfer the mixture to your stand mixer’s bowl and whisk on high speed for 10 to 15 minutes until the meringue is shiny, firm, and fully cooled.
4. Step 4: Reduce the mixer speed, then add the softened butter, vanilla extract, and salt piece by piece, mixing until fully incorporated.
5. Step 5: Increase the speed to high and whip until the buttercream thickens and becomes smooth. It will go through a liquid and grainy stage before coming together.
6. Step 6: Add the Biscoff spread and mix again until fully combined into the frosting.
7. Step 7: Switch to the paddle attachment and mix on low speed for 2 minutes to release any air bubbles.

Tips & Variations

• Use room temperature butter to ensure smooth incorporation without lumps.
• For a stronger Biscoff flavor, add an extra tablespoon of spread gradually, tasting as you go.
• If you prefer a stiffer frosting, chill it briefly and then whip again before decorating.

Storage

Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and rewhip briefly to restore its creamy texture. It can also be frozen for up to 1 month; thaw overnight in the fridge before rewhipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized egg whites work well and are a safe option if you’re concerned about using raw eggs.

What can I do if my buttercream looks grainy or separated?

This is normal at times; keep whipping at high speed, and the buttercream should come together smoothly. If needed, cool the bowl slightly and continue mixing.

Biscoff Buttercream Frosting Recipe

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★★★★★

4.8 from 103 reviews

This luscious Biscoff Buttercream Frosting is a smooth, creamy, and fluffy frosting made with a Swiss meringue base and enhanced with the rich, caramelized flavor of Lotus Biscoff spread. Perfect for topping cakes, cupcakes, or cookies, this frosting delivers a unique and irresistible twist on classic buttercream.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Enough to frost a 9-inch two-layer cake or approximately 24 cupcakes
• Category: Frosting
• Method: Stovetop
• Cuisine: Western

Ingredients

Scale 1x2x3x

Swiss Meringue Base

• 165 g (about 5 large) Egg Whites
• 240 g (1 cup) Granulated Sugar

Buttercream

• 330 g (1 1/2 cups) Unsalted Butter – softened
• 1 teaspoon Vanilla Extract
• Pinch of Salt

Flavoring

• 130 g (1/2 cup) Lotus Biscoff Spread

Instructions

1. Heat egg whites and sugar: Place the egg whites and granulated sugar in a heatproof bowl set over a saucepan with simmering water. Whisk constantly until the mixture reaches 55°C / 131°F to dissolve the sugar and gently heat the whites.
2. Whip the meringue: Transfer the hot mixture to the bowl of your stand mixer. Whisk on high speed for 10–15 minutes until the meringue is glossy, firm, and completely cooled to room temperature. This forms a stable Swiss meringue base.
3. Add butter and flavorings: Reduce the mixer speed to low and add the softened unsalted butter piece by piece, then add the vanilla extract and a pinch of salt. Continue mixing to incorporate thoroughly.
4. Whip until smooth: Increase the mixer speed to high and whip the buttercream. It will look liquid at first and then grainy, but continue mixing until it thickens and becomes smooth and creamy.
5. Incorporate Biscoff spread: Add the Lotus Biscoff spread to the buttercream and mix again until fully combined, distributing the caramelized cookie flavor evenly.
6. Deflate air bubbles: Switch to the paddle attachment and mix on low speed for 2 minutes to release any trapped air bubbles, resulting in a smooth, silky frosting ready to use.

Notes

• Ensure egg whites and sugar reach the correct temperature to create stable Swiss meringue.
• Use softened butter at room temperature for easy incorporation.
• If your buttercream looks curdled or grainy, keep whipping on high speed; it will come together.
• This frosting pairs beautifully with spice cakes, chocolate cakes, or vanilla cupcakes.
• Store leftovers in an airtight container in the refrigerator and bring to room temperature before re-whipping if needed.

Keywords: Biscoff buttercream, Swiss meringue buttercream, Biscoff frosting, Lotus Biscoff, cake frosting, meringue frosting, homemade buttercream