It seems like I keep hearing about how amazing Biscoff spread is, but I hadn't had a chance to try it until just this recently. I gave this the spoon test -
Life you've never done that?
Well, ahem, as I was saying, I gave it the old spoon test and decided it would make a pretty incredible frosting. Since I had just whipped up a batch of Chocolate Cupcakes, there was no time like the present to give it a whirl.
Biscoff Buttercream Frosting
1 cup unsalted butter, softened
1 cup Creamy Biscoff spread
3-1/2 cups powdered sugar
2-3 tablespoons milk
Cream together the butter and Biscoff spread, then gradually add the powdered sugar. Add the milk one tablespoon at a time until the frosting takes on the consistency you like.
I took a serrated butter knife and cut a small cone shape out of the top of the cupcakes, which I then filled with the Biscoff Buttercream. Pinch the tip of the upside down cone off, then gently push the remaining cake back into the frosting-filled hole. Pipe the frosting on the top of the cupcakes and decorate with mini chocolate chips for a whimsical presentation.
Once I started piping the frosting on, I'd wished I'd added one more tablespoon of milk so the frosting would be a bit creamier - but regardless this frosting is so yummy!