Biscoff Buttercream Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
