Biscoff Buttercream is where it's at! Indulge in the smooth and luscious Biscoff Condensed Milk Buttercream, a delicious twist on the classic Russian buttercream. This recipe, one of over 60 unique flavors I've created, features only four simple ingredients and is free from powdered sugar.
This method for making Biscoff Buttercream is perfect for those seeking to avoid the mess of a powdered sugar cloud, this buttercream is not just delicious but also convenient and versatile. It's ideal for piping intricate designs on cakes and cupcakes, bringing a unique Biscoff twist to your desserts.
If you're a Biscoff enthusiast like me, then you absolutely must try my Biscoff Ice Cream recipe. Trust me, it's a game changer!
Why You'll Love My Biscoff Buttercream
You'll love this Biscoff Buttercream recipe for several reasons, and here are two standout ones:
Firstly, the Absence of Powdered Sugar is a game-changer. Unlike traditional American buttercream, which often results in a messy powdered sugar cloud, this recipe cleverly employs sweetened condensed milk. Not only does this make your preparation process far cleaner and more hassle-free, but it also imparts a luxuriously smooth, creamy texture to the buttercream, avoiding the gritty sensation sometimes left by powdered sugar.
Secondly, and just as importantly, the Rich Biscoff Flavor elevates this buttercream to a whole new level of deliciousness. Incorporating Biscoff cookies and cookie butter infuses the buttercream with a deep, caramelized essence that's both unique and irresistibly delectable. This rich, complex taste distinctly sets it apart from conventional buttercreams, providing a gourmet twist that's sure to impress.
List Of Ingredients In Biscoff Buttercream
Unsalted Softened Butter: This is your base, providing the creamy texture and rich flavor. Using unsalted butter gives you control over the saltiness of your buttercream.
Sweetened Condensed Milk: This is a key ingredient that replaces powdered sugar found in traditional recipes. It adds sweetness and a smooth texture, enhancing the overall richness of your buttercream.
Biscoff Cookies: These cookies contribute a unique, spiced flavor profile with hints of caramel and cinnamon. When finely crushed, they blend seamlessly into the buttercream, adding a delightful crunch and depth of flavor.
Cookie Butter: Typically made from Biscoff cookies, this ingredient intensifies the buttercream's flavor. Its smooth, spreadable consistency helps in maintaining the creamy texture of your buttercream.
How To Make Biscoff Buttercream
Mixing the Butter Base: Start by placing your unsalted softened butter and cookie butter into a mixing bowl. Beat them together on a medium speed. You're aiming for a consistency that is both light and fluffy.
Scraping the Bowl: After the initial mixing, scrape down the sides and the base of your mixing bowl. This step ensures that every bit of the butter and cookie butter is evenly mixed, preventing any lumpy or unmixed sections which could affect the final texture of your buttercream.
Incorporating Sweetened Condensed Milk: Add in the sweetened condensed milk. Return to mixing at a medium speed until the milk is fully incorporated into the butter mixture.
Crushing Biscoff Cookies: Take your Biscoff cookies and crush them into a fine crumb. You can use a stick blender or a food processor.
Blending in Cookie Crumbs: Once your cookies are finely crushed, add them into your butter mixture. Mix thoroughly to ensure that the crumbs are well distributed throughout the buttercream. This step infuses your Biscoff buttercream with the unique, spiced flavor of the Biscoff cookies, adding a delightful depth and slight textural contrast.
Finalizing the Buttercream: For the final step, mix your buttercream again, this time using a spatula or the lowest setting on your mixer to gently knock out any air bubbles. This careful mixing is key to achieving a silky, even texture that's ideal for piping.
Your Biscoff Buttercream is now ready to be used. Whether you're planning to pipe intricate designs on cupcakes, spread it smoothly over a cake, or use it as a luxurious filling, this buttercream is versatile and delicious. Its consistency is perfect for holding up shapes and patterns, allowing you to get creative with your decorations.
My Top Tip For Biscoff Buttercream
The most important tip for you in making this Biscoff Condensed Milk Buttercream is to make sure your butter is properly softened before you start mixing. The texture of your butter plays a important role in achieving the perfect consistency for your buttercream.
- Texture and Consistency: You'll find that softened butter blends more smoothly and evenly with the other ingredients, like the cookie butter and sweetened condensed milk. If your butter is too hard, it won't mix well, leading to a lumpy or uneven buttercream. On the other hand, if it's melted or overly soft, your buttercream might end up runny and not hold its shape when piped.
- Ease of Mixing: Softened butter is much easier for you to mix. This not only reduces the strain on your mixer but also ensures a uniform mixture without the need for overmixing.
- Flavor Infusion: When your butter is softened, it absorbs the flavors of the Biscoff cookies and cookie butter more effectively, resulting in a richer, more cohesive taste.
How Can I Soften The Butter?
To get your butter to the right softness, leave it out at room temperature for about an hour before you begin. It should be soft enough to leave an indent when pressed, but not so soft that it starts to melt. This simple step is essential for creating a buttercream that is not only delicious but also has the perfect texture for all your decorating needs.
Serving Suggestions
- Cupcake Topping: Pipe this buttercream onto vanilla, chocolate, or red velvet cupcakes for an exquisite twist.
- Cake Filling and Frosting: Use it as a luxurious filling between cake layers or as a smooth frosting on a sponge or pound cake.
- Cookie Sandwiches: Spread a generous layer between two cookies for a decadent sandwich treat.
- Doughnut Filling: Inject this buttercream into plain doughnuts for a surprising Biscoff burst.
- Decorative Designs: Employ different piping tips to create intricate designs on cakes and cupcakes, adding both flavor and elegance.
- Macaron Filling: A small dollop can transform ordinary macarons into something extraordinary.
More Buttercream and Frosting Recipes
- Mars Bar Buttercream
- Pineapple Buttercream (No Powdered Sugar Added)
- Aero Buttercream – Mint Condensed Milk Frosting
- Raspberry Buttercream
Common Questions
Absolutely! You can make this buttercream up to 3 days in advance. Just store it in an airtight container in the refrigerator. When you're ready to use it, let it come to room temperature and give it a quick re-whip to bring back its creamy consistency.
If your buttercream is too thick, you can thin it out by adding a little milk or cream, one tablespoon at a time, until you reach the desired consistency. If it's too thin, chilling it in the refrigerator for a short period can help firm it up.
Yes, this buttercream freezes well. Place it in a freezer-safe container and it can be stored for up to 3 months. Thaw it in the refrigerator overnight and then let it come to room temperature before re-whipping and using.
Store them in an airtight container in the refrigerator. They will keep well for several days. Remember to let them come to room temperature before serving for the best flavor and texture.
Biscoff Buttercream
INGREDIENTS
- 500 g (2 ⅕ cups) unsalted butter softened
- 395 g (14 oz) sweetened condensed milk
- ½ cup (½ cup) bookie butter Biscoff spread or other
- 8 (8) Biscoff cookies
INSTRUCTIONS
- In a mixing bowl, combine softened butter and cookie butter. Mix at medium speed for 3-5 minutes until the mixture is light and fluffy.
- Use a silicone spatula to scrape the sides and base of the bowl.
- Add the entire can of sweetened condensed milk to the whipped butter mixture. Mix at medium speed for 1-2 minutes or until fully incorporated.
- Crush the Biscoff cookies into a fine crumb using a stick blender or food processor. Ensure the crumbs are fine to prevent clogging the piping tip.
- Add the cookie crumbs to the buttercream and mix for another minute until they are well blended and distributed throughout the buttercream.
- Scrape the sides and base of the bowl. Mix the buttercream with a silicone spatula for about a minute to remove air bubbles. Alternatively, you can use the lowest speed on the hand mixer for this step.
- Your buttercream is now ready for piping. It works exceptionally well with a 1M piping tip for decorating cupcakes and creating buttercream borders around cakes, offering excellent pattern definition.
Holly says
Will this frosting hold its shape at room temp for a day. I would like to make to put on cupckes, but I am concerned my piping will soften and lose my decorations using my 2D tip. Let me know on your sweetened condensed milk recipes. They look delicious. Thank you
Fay says
Hi Holly, It's not a frosting I would leave out for a whole day but if it was a cool day I would leave it out for a couple of hours without worrying from a food safety perspective. In terms of stability, it will soften like any frosting that contains butter but it won't melt or droop if it's a cool day. It's not something I would leave out on a warm day.