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. 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. This buttercream can easily be colored darker but doesn’t work well as a base for light or vibrant colors. 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.

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 the unsalted butter and cookie butter on a medium-high speed with a hand mixer for a minute until smooth. Step 2: Mix in All the Good StuffGradually 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.

Cookie Butter– Cookie butter is a must in this recipe, and any brand will work! Just make sure it’s creamy cookie butter. 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?

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. 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.