Biscoff Buttercream Frosting

Preparation

• In a saucepan, mix half of the sugar with water over medium heat, and stir continuously until the sugar dissolves completely.
• While the sugar syrup is heating up to 110°C, start whipping the egg whites in a mixing bowl with a pinch of cream of tartar.
• Gradually add the remaining sugar in two batches to the frothy egg whites and keep whipping the mixture until stiff peaks form.
• Keep heating the sugar syrup until it reaches 110°C, and by then, the egg whites should reach stiff peaks too.
• With the mixer on high speed, slowly pour the sugar syrup down the side of the mixing bowl containing egg white meringue, and continue whipping the mixture until it forms a stiff peak.
• Feel the bottom of the mixing bowl, and if it's still hot, wait for it to cool down a bit, and then change to the paddle attachment.
• Add butter cubes one by one into the mixing bowl, only when it feels slightly warm, and make sure each cube is fully incorporated before adding the next one.
• Continue beating the buttercream until it becomes smooth, even when it looks curdled, as it will come together eventually.
• Once the buttercream is smooth, add the biscoff spread to the mixture, and keep beating until it's fully incorporated.
• The icing is now ready and will be luscious, perfect for frosting cakes or cupcakes.