There are few different factors that influence the consistency of your frosting. One of the hardest parts is getting the consistency of your buttercream just right. While this recipe is pretty straight forward, sometimes people do run into issues making it. I’ve used it to frost my Biscoff layer cake, vanilla cupcakes, French macarons, and even my buttercream cookies! Biscoff Frosting Troubleshooting Cakes, cupcakes, cookies, macarons, you name it!! The sky’s the limit when it comes to using this frosting. What Can I Frost with Biscoff Buttercream Frosting? I usually make 1 batch to frost two dozen cupcakes with large swirls or to fill and frost a six-inch layer cake. You can also halve, double, or triple this recipe as needed.Ī triple batch can be made in a 5 qt Kitchen Aid Mixing bowl. This recipe makes about 4 1/2 cups of frosting. Cookie Butter – Cookie butter is a must in this recipe, and any brand will work! Just make sure it’s creamy cookie butter.Just be sure to omit the salt that this frosting recipe calls for. Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter.Some swaps and substitutions that can be made in this frosting recipe include: Substitutions & Swaps in This Biscoff Buttercream Recipe While chunky cookie butter adds nice texture, it can make this frosting hard to smooth onto cakes and difficult to pipe with. Just make sure it’s a smooth, creamy cookie butter rather than chunky. I like to use the Lotus Biscoff brand of cookie butter, but any brand will work. The key to packing this buttercream with Biscoff flavor is cookie butter! Otherwise, the frosting will crust if it’s left sitting out! My Secret Ingredient – Smooth Cookie Butter Stir the frosting by hand with a rubber spatula once it’s made for a minute or two to make the frosting super smooth.Ĭover the buttercream flush with plastic wrap or immediately place it in a piping bag. Step 3: Give the Frosting an Extra Stir to Make it Super Smoothīeat on low until the ingredients are fully combined and the desired consistency is reached. Scrape the sides and bottom of the bowl as need with a rubber spatula. ![]() Then slowly mix in the powdered sugar and heavy cream on a low speed. Beat on low until the ingredients are incorporated. Next, add in the vanilla extract and salt. Step 1: Beat the Butter & Cookie Butter Togetherīeat the unsalted butter and cookie butter on a medium-high speed with a hand mixer for a minute until smooth.
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