Lotus Biscoff - Sandwich Biscuits With Biscoff Cream Filling - 15 Sandwich Biscuits Per Pack - Ingredients from natural origin - Vegan - No colours or added flavours - 9x150g - 1,35kg

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Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth. 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. 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 First, we’re going to mix up the Biscoff and confectioners’ sugar with about 1/2 of the heavy whipping cream. Use a hand mixer to beat on low until totally combined. A whisk also works if preferred.

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 To test your frosting, firmly press a rubber spatula into your frosting and pull directly up. Turn the spatula right side up and look at the frosting on the tip. If you love the flavors of cookie butter, you will love this Biscoff Whipped Cream! It’s amazing served over waffles, pancakes, desserts, and more. For fans of cookie butter everywhere!

Lotus Biscoff Ice Cream

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 to get out any extra air that might have been incorporated during the mixing process.

Then, simply add the remainder of the heavy whipping cream and whip until you have reached soft, medium, or stiff peaks. Yum! More Recipes to Try! If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar.If you make this Biscoff buttercream recipe, I’d love to hear what you think of it! Please leave a rating and comment below. 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. I usually make 1 batch to frost two dozen cupcakes with large swirls or to fill and frost a six-inch layer cake. Tips for Making the Best Biscoff Buttercream 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. I like to use the Lotus Biscoff brand of cookie butter, but any brand will work. Just make sure it’s a smooth, creamy cookie butter rather than chunky.

Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. Stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make the frosting super smooth. 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. If your powdered sugar contains cornstarch (most brands in the US do) there’s no need to sift you powdered sugar. With the Biscoff whipped cream though, I didn’t find that to be the case. In fact, though the cream stays whipped, it has a soft (almost elastic-y) consistency that doesn’t hold its shape well (when piped for instance). However, it’s still plenty stable for dolloping onto desserts, waffles, or a cup of coffee. What About Re-Chilling the Ingredients?

Lotus Biscoff Sandwich Biscuits

I recommend using gel food coloring to make these deep shades. The color will also get darker if you make the buttercream in advance and let it sit at room temperature overnight. Tips for Making the Best Biscoff Buttercream This recipe makes about 4 1/2 cups of frosting. You can also halve, double, or triple this recipe as needed.

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. I usually make 1 batch to frost two dozen cupcakes with large swirls or to fill and frost a six-inch layer cake. What Can I Frost with Biscoff Buttercream Frosting?Sugar– Use confectioners’ (or “powdered”) sugar here. This recipe is on the sweeter side, so you could cut the sugar down a bit (not more than 50%) if you would prefer. What to Serve with Cookie Butter Whipped Cream 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. 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. 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. Beat 1 cup of unsalted butter and 1/2 cup of cookie butter on a medium speed for 1 minute with a hand mixer until combined and smooth.