biscoff buttercream frosting.


I choose the cookies over the peanuts every time on every flight. how happy i was to learn about biscoff spread- which is the airplane cookies smashed up into a peanut butter consistency. If you haven't ever had biscoff, or biscoff spread- it's like just creamy teddy grahams. you can't go wrong.

as my baking endeavor continues, i made a biscoff buttercream today & i quite enjoyed it. it wasn't too rich or too sweet. it was just right.

so on with it.

biscoff buttercream frosting.

1/2 cup unsalted butter, softened
1/2 cup salted butter, softened
1 cup biscoff spread
1 tbsp vanilla extract
3 cups powered sugar
3 to 4 tbsp of heavy whipping cream

thoroughly mix the softened butter & biscoff spread with a stand mixer on low to medium speed. Add vanilla & mix that like nobody's business. Add powered sugar gradually until well blended. At this point, it will not look like frosting but like a thick cookie dough.

add heavy whipping cream tablespoon by tablespoon on low speed. Blend until well combined. The frosting will start pulling from the sides of the bowl. Feel free to add more whipping cream until you get the thickness you desire. (I personally wouldn't do more than 4 tablespoons if you are planning to pipe.) At a high speed, blend for 6 to 10 minutes until nice & fluffy.

feel free to lick the bowl.

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