This cookie butter buttercream is absolutely my favorite. It works so well with many different cupcakes and cake bases. Specifically, I love mixing this with a pumpkin spice cupcake base. The combination of the pumpkin spice with the Biscoff buttercream has been a fan favorite.
Cookie butter Butter Cream
Servings 16 cupcakes
Ingredients
- 1 /2 cup unsalted butter (softened)
- 10 oz Biscoff crunchy buttercream (3/4 jar)
- 1/4 cup sweetned condensed milk (optional)
- 4 tbsp powdered sugar (more if not using sweetened condensed milk)
Instructions
- Whip the unsalted butter until creamy ~5 minutes.
- Add the sweetened condensed milk and powdered sugar and keep beating until light and airy. (5-10 minutes)
- Add the Biscoff cookie butter
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