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5 from 1 vote

Brown Sugar Biscoff Frosting

Whipping cookie butter into buttercream makes a delicious, fluffy frosting for your cupcakes.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: Biscoff frosting, cookie butter frosting
Servings: 16 servings
Calories: 202kcal
Author: Stef

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 202kcal | Carbohydrates: 17g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 54mg | Potassium: 33mg | Sugar: 15g | Vitamin A: 355IU | Calcium: 15mg | Iron: 0.1mg