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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. 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.
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. 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 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 SmoothI 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
Can you freeze Biscoff buttercream? Yes! Store this frosting 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. I recommend using gel food coloring to make these deep shades. The color will also get darker if you make the buttercream in advance and let it sit at room temperature overnight. Tips for Making the Best Biscoff Buttercream With the Biscoff whipped cream though, I didn’t find that to be the case. In fact, though the cream stays whipped, it has a soft (almost elastic-y) consistency that doesn’t hold its shape well (when piped for instance). However, it’s still plenty stable for dolloping onto desserts, waffles, or a cup of coffee. What About Re-Chilling the Ingredients? 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. This recipe makes about 4 1/2 cups of frosting. You can also halve, double, or triple this recipe as needed.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 Butter 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. 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. 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. 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! 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.
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. Add in 1 tsp vanilla extract and 1/2 tsp salt. Mix on a low speed until the ingredients are incorporated.
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