NEW Improved No-Grit STABLE Biscoff Buttercream Recipe

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NEW Improved No-Grit STABLE Biscoff Buttercream Recipe

This recipe builds upon the foundation of the No-Grit Buttercream I introduced in 2016. We've significantly enhanced its stability by evolving the technique to boiling granulated sugar and water into a syrup instead of merely dissolving powdered sugar in hot water. The result is a stable silky smooth no-grit buttercream with a similar texture to Swiss meringue buttercream but without the egg. It pipes like a dream.

Prep Time 45

Total Time 45

Servings Cups

Calories 1292kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

250 g (1 cups) butter unsalted and softened
300 g (1 ½ cups) granulated sugar
120 g (½ cups) water
1 teaspoon (1 teaspoon) lemon juice
½ cup Biscoff spread

INSTRUCTIONS

Combine the sugar, water, and lemon juice in a saucepan. Over medium heat, stir continuously until the sugar dissolves.
Once boiling, cease stirring and allow to boil for exactly two minutes. Remove from the heat and place on a wooden board to cool for 10 minutes. Then transfer to a heatproof bowl and let cool to room temperature.
In a mixing bowl, beat the softened butter for 5 minutes until it becomes light and fluffy.
While continuing to beat, gradually add the cooled sugar syrup to the butter until fully incorporated, then beat for an additional 2 minutes.
Add Biscoff spread to the buttercream, beating for another minute until the mixture is smooth and silky.
Use a silicone spatula to fold, scrape, and massage the buttercream, eliminating any air bubbles. For a finer texture, mix with a hand mixer at the lowest speed.
At this point, if you feel the buttercream is too soft, refrigerate the buttercream for about 15-30 minutes before briefly whipping again.
Your buttercream is now ready to decorate 24 cupcakes with a rose-style swirl or to layer and cover a 2-layer 8-inch cake.

NOTES

Temperature Matters: Ensure all ingredients, especially the butter, are at room temperature to achieve a smooth consistency.

Cool the Syrup: Allow the sugar syrup to cool completely before adding to the butter to prevent melting.

Gradual Addition: Slowly add the syrup to the butter while mixing to fully incorporate without separating.

Adjust Biscoff Flavor: Start with a small amount of Biscoff spread and adjust to taste, remembering it will intensify the flavor.

Smooth Out Air Bubbles: After adding Biscoff, ensure to fold and massage the buttercream gently to eliminate air pockets for a smooth finish.

Refrigerate Before Use: For best piping results, refrigerate the buttercream for about 15-30 minutes if it feels too soft after mixing.

Scaling the Recipe: This recipe can be easily adjusted. Maintain the ratio of ingredients when scaling up or down to ensure consistency.

NUTRITION