Biscoff Buttercream

Indulge in the smooth and luscious Biscoff Condensed Milk Buttercream, a delightful twist on the classic Russian buttercream. 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.

Prep Time 15

Total Time 15

Servings Cups

Calories 1253kcal

Author Fay

EQUIPMENT

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.

NOTES

Ensure your butter is at room temperature for a smoother blend.

If you find the buttercream too thick, you can adjust the consistency by adding a small amount of milk or cream.

For a more intense Biscoff flavor, consider adding an extra spoonful of cookie butter.

This buttercream can be stored in the refrigerator for one week or freezer for two months. Just bring it to room temperature and re-whip before using.

Experiment with different piping tips to create various designs and textures.

If using this buttercream for layer cakes, chill each layer briefly before adding the next to ensure stability.

NUTRITION