If you haven’t discovered Biscoff yet (the peanut butter-like spread that’s made from crushed up Biscoff cookies), add it to your bucket list. 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! There are so many ways to use Biscoff – have a look at Biscoff’s Spread the Love Contest and “Like” Biscoff on Facebook to see tons of creative ideas using the spread. Plus, if you vote in the Spread the Love contest, you are entered for a chance at a year’s worth of Biscoff products!
My suggested use of Biscoff spread, of course, is cupcake-related. 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 Biscoff buttercream.
Brown sugar Biscoff buttercream frosting tastes just like Biscoff spread, but lightened up. Think of the frosting as a Biscoff cloud! It pairs well with almost anything, but I’d highly recommend it on Ultimate Vanilla Cupcakes or apple cobbler 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.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
Brown Sugar Biscoff Frosting
My suggested use of Biscoff spread, of course, is cupcake-related. 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 Biscoff buttercream.
- 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.
Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.