Biscoff Buttercream Frosting Recipe

Introduction

This Biscoff Buttercream Frosting is a luscious, creamy topping that perfectly balances sweetness with the rich, spiced flavor of Lotus Biscoff spread. Ideal for cakes, cupcakes, or cookies, it’s a delightful way to elevate your desserts with a unique twist.

Ingredients

• 165 g (about 5 large) Egg Whites
• 240 g (1 cup) Granulated Sugar
• 330 g (1 1/2 cups) Unsalted Butter – softened
• 1 teaspoon Vanilla Extract
• 130 g (1/2 cup) Lotus Biscoff Spread

Instructions

1. Step 1: Place the egg whites and granulated sugar in a heatproof bowl set over a saucepan with simmering water.
2. Step 2: Heat and whisk constantly until the mixture reaches 55°C (131°F).
3. Step 3: Transfer the mixture to the bowl of a stand mixer and whisk on high speed for 10–15 minutes until the meringue is shiny, firm, and fully cooled.
4. Step 4: Lower the mixer speed and add the softened butter, vanilla extract, and a pinch of salt piece by piece, mixing until fully incorporated.
5. Step 5: Increase the speed to high and whip until the buttercream thickens and becomes smooth—note it will appear liquid and then grainy before coming together.
6. Step 6: Add the Lotus Biscoff spread and mix again until fully combined and smooth.
7. Step 7: Switch to the paddle attachment and mix on low speed for 2 minutes to release any air bubbles.

Tips & Variations

• Use room temperature butter to ensure it blends smoothly without lumps.
• For a stronger Biscoff flavor, add an extra tablespoon of Biscoff spread.
• If the buttercream looks too soft, chill it briefly and then whip again to reach the desired consistency.
• Substitute Lotus Biscoff spread with peanut butter or cookie butter for a different but equally delicious twist.

Storage

Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and whip again briefly to restore its creamy texture. For longer storage, you can freeze it for up to 1 month, thawing overnight in the refrigerator before whipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for this recipe?

Yes, pasteurized egg whites are safe to use and work well for this frosting, especially if you prefer to avoid raw eggs. Just ensure they are fresh and at room temperature before starting.

What if my buttercream looks grainy or separated?

This is common when mixing butter and meringue. Keep whipping at high speed; the mixture will first become liquid, then grainy, and finally smooth. If needed, chill briefly and whip again to help it come together.

Biscoff Buttercream Frosting Recipe

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★★★★★

4.9 from 89 reviews

A luscious and creamy Biscoff Buttercream Frosting made with a Swiss meringue base, combining fluffy egg whites and sugar with soft butter and rich Lotus Biscoff spread for an irresistibly smooth and flavorful frosting perfect for cakes and cupcakes.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Enough frosting to frost a two-layer 8-inch cake or about 20 cupcakes
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg White Mixture

• 165 g (about 5 large) Egg Whites
• 240 g (1 cup) Granulated Sugar

Buttercream

• 330 g (1 1/2 cups) Unsalted Butter – softened
• 1 teaspoon Vanilla Extract
• Pinch of Salt
• 130 g (1/2 cup) Lotus Biscoff Spread

Instructions

1. Heat Egg Whites and Sugar: Place the egg whites and granulated sugar in a heatproof bowl over a saucepan with simmering water. Whisk constantly until the mixture reaches 55°C (131°F), ensuring the sugar has dissolved and the mixture is warm enough for meringue formation.
2. Whisk Meringue: Transfer the warm mixture to the bowl of your stand mixer and whisk on high speed for 10–15 minutes until the meringue is shiny, firm, and fully cooled to room temperature. This creates a stable base for the buttercream.
3. Add Butter and Flavorings: Lower the mixer speed and gradually add the softened unsalted butter piece by piece, along with the vanilla extract and a pinch of salt. Mix each addition until fully incorporated before adding more.
4. Whip to Buttercream Consistency: Increase the mixer speed to high and whip the mixture until the buttercream thickens, turns smooth, and all curdled or grainy phases disappear. The frosting should have a silky, spreadable texture.
5. Incorporate Biscoff Spread: Add the Lotus Biscoff spread to the buttercream and mix again on medium speed until it is fully combined, evenly distributing the signature caramelized cookie flavor.
6. Deflate Air Bubbles: Switch to the paddle attachment and mix the buttercream on low speed for 2 minutes. This will release any trapped air bubbles for a smooth finish, making the frosting perfect for frosting cakes or piping decorations.

Notes

• Ensure the egg white and sugar mixture reaches the correct temperature (55°C / 131°F) to dissolve sugar and pasteurize the egg whites for safety.
• Use unsalted butter to control saltiness, adding only a pinch for balance.
• If the buttercream appears grainy or curdled, continue whipping; it will come together with enough mixing.
• The Biscoff spread should be at room temperature to incorporate smoothly.
• Keep the finished frosting refrigerated if not using immediately and allow it to soften at room temperature before use.

Keywords: Biscoff Buttercream, Swiss Meringue Buttercream, Lotus Biscoff Frosting, Cake Frosting, Easy Buttercream