Biscoff Buttercream Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Incorporate Biscoff spread: Add the Lotus Biscoff spread to the buttercream and mix again until fully combined, distributing the caramelized cookie flavor evenly.
- 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
Find it online: https://annakocht.com/biscoff-buttercream-frosting-recipe/
