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If you love the flavors of cookie butter, you will love this Biscoff Whipped Cream! It’s amazing served over waffles, pancakes, desserts, and more. For fans of cookie butter everywhere! Then, simply add the remainder of the heavy whipping cream and whip until you have reached soft, medium, or stiff peaks. Yum! More Recipes to Try!
I did want to play around though to see if I could improve the stability. The process of making cookie butter whipped cream is to whip the Biscoff and sugar with about 1/2 of the heavy cream first. This allows the cookie butter to lighten up and fully blend into the heavy cream before adding all of it in. To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip. 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. If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar.
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. If your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift you powdered sugar. If you make this Biscoff buttercream recipe, I’d love to hear what you think of it! Please leave a rating and comment below. This buttercream can easily be colored darker but doesn’t work well as a base for light or vibrant colors. Stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make the frosting super smooth.
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. While it might not be the savviest choice for nutritional density, cookie butter spread is pretty darn good stuff. It’s smooth, sugary, and lightly spicy (think gingersnaps). And once you have a jar in hand, what better thing to do than to add more calories? Hence, this recipe. You’re welcome. Cover the buttercream flush with plastic wrap or immediately place it in a piping bag. Otherwise, the frosting will crust if it’s left sitting out! My Secret Ingredient – Smooth Cookie ButterThis recipe makes about 4 1/2 cups of frosting. If needed, this recipe can be halved, doubled or tripled. A triple batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl. 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.
Add in 1 tsp vanilla extract and 1/2 tsp salt. Mix on a low speed until the ingredients are incorporated.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 Buttercream Cookie Butter– Cookie butter is a must in this recipe, and any brand will work! Just make sure it’s creamy cookie butter. I usually make 1 batch to frost two dozen cupcakes with large swirls or to fill and frost a six-inch layer cake. What Can I Frost with Biscoff Buttercream Frosting? 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.
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. When 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.Sugar– Use confectioners’ (or “powdered”) sugar here. This recipe is on the sweeter side, so you could cut the sugar down a bit (not more than 50%) if you would prefer. What to Serve with Cookie Butter Whipped Cream Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth. 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. The frosting should form a somewhat soft peak that has a little curl on the end. It’s stiff enough to hold up that curl, but soft enough to create that little curl. Then slowly mix in the powdered sugar and heavy cream on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula. Step 3: Give the Frosting an Extra Stir to Make it Super Smooth
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