Lotus Biscoff - Sandwich Biscuits With Biscoff Cream Filling - 15 Sandwich Biscuits Per Pack - Ingredients from natural origin - Vegan - No colours or added flavours - 9x150g - 1,35kg

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First, we’re going to mix up the Biscoff and confectioners’ sugar with about 1/2 of the heavy whipping cream. Use a hand mixer to beat on low until totally combined. A whisk also works if preferred. It’s a delicate balance between the temperature of your kitchen, the brand of butter you use, the temperature of your butter, and the amount of heavy cream you use.

This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again. After each adjustment, be sure to retest the frosting with your spatula before using it. Can You Color Biscoff Buttercream? If you are making this Biscoff frosting for a cake, mix the buttercream on the lowest speedat the end of the process for a couple minutes. This helps remove any extra air that might have been incorporated during the mixing process. Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. I usually make 1 batch to frost two dozen cupcakes with large swirls or to fill and frost a six-inch layer cake. Tips for Making the Best Biscoff ButtercreamWhen I made Nutella Whipped Cream, I realized that the Nutella actually provided some stabilizing forces to the whipped cream. It’s kind of a give-and-take because the room-temp Nutella warms the cream (and warmer heavy cream isn’t as stable once whipped), but then the structure of the fat in the Nutella also seemed to stabilize the finished product. If you make this Biscoff buttercream recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make the frosting super smooth. If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar. Gradually mix in 3 1/2 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.

Beat 1 cup of unsalted butter and 1/2 cup of cookie butter on a medium speed for 1 minute with a hand mixer until combined and smooth. Note: For making whipped cream, it’s ideal to use a chilled metal bowl and chilled beaters.Keeping the cream cold is essential to a good whip and since we’re warming things up with the addition of the room-temperature cookie butter, the chilled bowl/whisk can be extra helpful here. If you are making this Biscoff frosting for a cake, mix the buttercream on the lowest speedat the end of the process for a couple minutes to get out any extra air that might have been incorporated during the mixing process. Unfortunately, I don’t have a picture of this test with this buttercream, but hopefully the picture above using my vanilla buttercream helps you visualize what we’re looking for. Add in 1 tsp vanilla extract and 1/2 tsp salt. Mix on a low speed until the ingredients are incorporated.

I like to use the Lotus Biscoff brand of cookie butter, but any brand will work. Just make sure it’s a smooth, creamy cookie butter rather than chunky. Make this frostingahead of time or save any leftover frosting. It can sit at room temperature for a day or be stored in an airtight container in thefridge for up to a month.

Lotus Biscoff Sandwich Biscuits

This recipe makes about 4 1/2 cups of frosting. You can also halve, double, or triple this recipe as needed.