Biscoff Cookie Butter Buttercream
This Biscoff buttercream is ridiculously amazing. It combines Lotus cookie butter with vanilla buttercream for the ultimate flavor explosion. I use it in my Biscoff Cake recipe, but it would be delicious on vanilla cake, chocolate cupcakes, or - let's be honest - you may want to just eat this by the spoonful.
Ingredients
- 3/4 cup (1 ½ sticks / 170g) vegan butter*, softened*
- 3 cups (360g) powdered sugar
- 6 tablespoons (90g) Biscoff cookie butter
- 1 tablespoon (15mL) non-dairy milk*, plus more as necessary
- 1 teaspoon pure vanilla extract
Instructions
- Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy.
- Add the powdered sugar and beat until combined.
- Add the cookie butter, 1 tablespoon of milk, and vanilla extract. Beat until light and fluffy, scraping the sides as needed. If necessary, mix in more milk, approximately 1/2 tablespoon at a time, until the desired consistency is reached.* To remove air bubbles before using, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
- Use as desired. This can be piped on cupcakes, spread on a cake, or eaten with a spoon!
Notes
- Vegan Butter: I recommend using vegan buttery sticks for the buttercream rather than margarine from the tub.
- Softened Butter: Soften the butter to room temperature before making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
- Non-dairy milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk.
- Buttercream Consistency: You want the buttercream to be creamy and whipped, but firm enough to frost and pipe. You can add extra non-dairy milk to make it softer and creamier, or extra powdered sugar to stiffen it up.