If you love the taste of cookie butter, like Biscoff, you will love this cookie butter frosting made with brown sugar and Biscoff spread.
Unadulterated Biscoff spread makes a perfect frosting. Seriously, you don’t have change a thing – just schmear the Biscoff spread on top of cooled cupcakes and call it a day. However, if you prefer a fluffy, pipeable frosting, I highly recommend my brown sugar cookie butter buttercream.
Brown sugar Biscoff buttercream frosting tastes just like Biscoff spread, but lightened up. Think of the frosting as a Biscoff cloud!
What is Cookie Butter?
Cookie butter is a cookie that is in a spread form. You can use it just like you would peanut butter. You can find a variety of cookie butters at the store, Biscoff is the most popular brand or you can make your own homemade cookie butter. You know your inner (or non-so-inner) child is going to light up like a neon sign when they get to try a spreadable cookie!
My suggested use of Biscoff spread, of course, is cupcake-related.
How to Make Cookie Butter Frosting
This cookie butter frosting is a meringue buttercream. That means that it is made with whipped egg whites, making very light and fluffy.
The egg whites are heated slightly to protect from salmonella.
What Cupcakes to Use Cookie Butter Frosting On
It pairs well with almost anything, but I’d highly recommend it on Ultimate Vanilla Cupcakes or <a “https://www.cupcakeproject.com/apple-cobbler-cupcakes-with-pumpkin-pie/”>apple cupcakes.
Brown Sugar Biscoff Buttercream Recipe
This brown sugar Biscoff frosting recipe is a slight adaption of my friend Cheryl’s (a.k.a. Tidy Mom‘s) peanut butter brown sugar buttercream, which was her adaptation of Martha Stewart’s brown sugar buttercream.
Brown Sugar Biscoff Frosting
- 4 large egg whites
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup Biscoff spread
- 1 cup unsalted butter room temperature
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, and salt.
- Cook, whisking constantly until sugar has dissolved and mixture is warm to the touch (about 160 F).
- Attach the bowl to a mixer fitted with its whisk attachment.
- Beat the egg white mixture on medium speed until fluffy, about 10 minutes.
- Continue beating on high speed until the mixture is fluffy and cooled, about six minutes.
- Switch to the paddle attachment.
- With the mixer on medium-low speed, add Biscoff spread a little at a time.
- While still on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after the butter has been added, beat on medium-high until smooth again, 3-5 minutes more.)
- Pipe onto cooled cupcakes.