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

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. 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. 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. After each adjustment, be sure to retest the frosting with your spatula before using it. Can You Color 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.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. 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.

Add in 1 tsp vanilla extract and 1/2 tsp salt. Mix on a low speed until the ingredients are incorporated.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. This helps remove any extra air that might have been incorporated during the mixing process. Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth. 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.

While chunky cookie butter adds nice texture, it can make this frosting hard to smooth onto cakes and difficult to pipe with. Substitutions & Swaps in This Biscoff Buttercream Recipe 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 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 Stuff 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.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. 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.