Biscoff Buttercream
This Biscoff Buttercream recipe is made with cream cheese and a smooth cookie butter spread. It is perfect for decorating cakes and cupcakes.
Servings: 3 cups
Calories: 1519kcal
Ingredients
- 100 grams unsalted butter
- 600 grams icing sugar
- ⅛ teaspoon salt
- 250 grams cream cheese
- 1 teaspoon vanilla extract
- 2 tbsp whole milk
- 100 grams Biscoff spread, smooth
Instructions
- In a bowl of a stand mixer fitted with a paddle attachment add the butter, salt, and icing sugar. Beat at medium speed until combined. The mixture should look like fine bread crumbs.
- Add the cream cheese to the powdered sugar mixture. Beat at low speed until combined. Scrape down the sides of the bowl and beat again at high speed until light and fluffy, about 5 minutes.
- Add the milk to the frosting, scrape down the sides of the bowl, and mix again.
- Once the frosting is light and fluffy, add the Biscoff butter and vanilla. Beat at high speed until combined, scrape the sides of the bowl, and then mix again. Fill a piping bag with the Biscoff frosting and use it to decorate immediately.
Nutrition
Calories: 1519kcal | Carbohydrates: 223g | Protein: 8g | Fat: 69g | Saturated Fat: 37g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 372mg | Potassium: 139mg | Sugar: 211g | Vitamin A: 1969IU | Calcium: 104mg | Iron: 0.2mg
