by @Ultimateomnoms

Biscoff Buttercream Frosting

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Course Bon Appetite Stand Mixer, Dips & Spreads - Sweet, Icing, Sauces



  • 280 g castor sugar
  • 115 g water
  • 4 eggs
  • 1 pinch cream of tartar
  • 340 g unsalted butter (room temperature)
  • 1/2 cup biscoff spread



  • 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.
Keyword @Ultimateomnoms, Biscoff Buttercream Frosting, biscoff cream, easy recipe, frosting, homemade
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