5 Ingredient Biscoff Buttercream
This light and creamy Biscoff buttercream is made with just 5 ingredients! It is packed with brown sugary, cookie butter flavor.
Servings: 16
Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoon heavy cream or milk
- 2 teaspoon pure vanilla extract
- ½ cup Biscoff spread or cookie butter
Instructions
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 2 minutes, until the buttercream is fluffy, airy, and nearly white.
- Add the Biscoff spread and mix until light and creamy.
- If using to ice a smooth cake, vigorously stir with a wooden spoon or stiff spatula to knock out some of the air bubbles.
Notes
Biscoff buttercream frosting is best used just after making while it is still soft. If making in advance, store it at room temperature for up to 1 day. Rewhip or mix by hand until light and smooth.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.