Biscoff Cream Cheese Frosting
Smooth and creamy Biscoff Cream Cheese Frosting is perfection your favourite cake. It’s quick to make and it freezes beautifully so you can always have some on hand. Rich with the classic spiced caramel flavours of speculoos, this is one frosting you’ll make again and again!
Servings: 1.5 cups
Ingredients
- 125 grams cream cheese, full-fat brick style
- ¼ cup butter, unsalted
- ½ cup Biscoff spread
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- In a large bowl, beat together the softened cream cheese and butter with a wooden spoon until combined and smooth. This will take a 1 - 2 minutes. Alternatively, you can use an electric mixer.
- Add the Biscoff spread and vanilla extract and continue beating until smooth.
- Sift in the powdered sugar to ensure there are no lumps, sprinkle in the salt and continue beating until everything is light and smooth. This will take another couple of minutes.
Notes
- Let the cream cheese and butter come to room temperature before mixing together.
- Store the cream cheese frosting in an airtight container in the fridge for up to 3 days. Allow it to come to room temperature before spreading.
- Freeze the frosting in an airtight container for up to 1 month. Allow to come to room temperature before spreading.
- If your frosting is too thick, add a splash of milk or cream until you have right consistency.
- If your frosting is too thin, add a spoonful of Biscoff spread or powdered sugar and continue to beat until it thickens.