Posted 20 hours ago

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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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! This recipe makes about 4 1/2 cups of frosting. If needed, this recipe can be halved, doubled or tripled. A triple batch will fit/can be made in a 5 qt Kitchen Aid Mixing bowl. Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.

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! 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. 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.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. 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. 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. This recipe makes about 4 1/2 cups of frosting. You can also halve, double, or triple this recipe as needed.

Cover the buttercream flush with plastic wrap or immediately place it in a piping bag. Otherwise, the frosting will crust if it’s left sitting out! My Secret Ingredient – Smooth Cookie Butter 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? If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar.

Lotus Biscoff Spread

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 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.

After each adjustment, be sure to retest the frosting with your spatula before using it. Can You Color Biscoff Buttercream? 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. This buttercream can easily be colored darker but doesn’t work well as a base for light or vibrant colors. 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 CreamGradually mix in 3 1/2 cups of powdered sugar and 1/4 cup of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed. Then slowly mix in the powdered sugar and heavy cream on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula. Step 3: Give the Frosting an Extra Stir to Make it Super Smooth

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. If you make this Biscoff buttercream recipe, I’d love to hear what you think of it! Please leave a rating and comment below.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. 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.

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