Biscoff Icing

on cupcakes

This was a huge hit with both my small group and my two closest girlfriends so I wanted to post this recipe in case there was any of you Delta fans out there that can’t get enough of their infamous Biscoff cookie.  Made in Belgium I believe, this is also one of my favorite cookies.  Like their website says, it goes really well with coffee but on airplanes, I like to get it with a carton of milk!  I’d even rather have half-and-half mixed with bottled water if the airlines didn’t have milk (which most of them do not).

Now as with most of my cakes, cookies, and icings, there isn’t too much of a sweetness to this frosting.  It’s incredibly light and not too buttery.  I’ve never been a fan of buttercream as its oiliness sits rather poorly in my tummy.  However, despite being Asian, I am not lactose intolerant and am a lover of both heavy whipping cream and cream cheese.

You can sub in low-fat or fat-free cream cheese if you wish.  I honestly find that there’s not too much difference especially with the heavy whipping cream and the Biscoff spread.  Yes you heard correct, Biscoff has a spread.  You can actually buy it on Amazon but I found mine at the local Trader Joe’s.

And here we go with the Biscoff Icing recipe!

Ingredients

1 carton of heavy whipping cream

1 packaged of cream cheese, softened to room temperature

1/4- 1/2 cup of powdered sugar (confectioner’s sugar)

1 container of Biscoff spread (no exact amounts as this recipe is to taste)

 

Directions

Set a clean metal mixing bowl into the freezer for the whipping cream.  Using a hand-beater, mix together the sugar and the cream cheese.  After those have been fully incorporated, begin by adding three tablespoons of Biscoff spread and using the same mixer to blend evenly.  Set aside.

biscoff cream cheese portion

Take out the metal bowl from the freezer and beat the heavy whipping cream until it is stiff.  (And I mean STIFF).  Do not overwhip.  

whipped cream

Then combine the Biscoff cream-cheese mixture into the heavy whipped cream and then beat together on low to medium speed for a few more minutes (at most 3 minutes is all you should need to evenly incorporate the Biscoff mixture into the whipped cream).  Taste.  If you want it a bit sweeter, add it two to three more tablespoons of Biscoff spread and mix again.  Use as desired.

I made this icing for a friend’s birthday cupcakes at small group.  The selected cupcakes were butter pecan (as that was his favorite ice cream flavor) from Betty Crocker.  I think this would go well with chocolate or even a mocha cupcake if that was even possible.

And that’s that.  Have at it folks!

R/g

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09 Apr This entry was published on April 9, 2014 at 23:26. It’s filed under bakings, recipes, The Gastronome and tagged biscoff, biscoff icing, cupcakes, frosting, icing, recipes. Bookmark the permalink. Follow any comments here with the RSS feed for this post.