Biscoff speculoos buttercream recipe
Enough to pipe swirls on 12 large speculoos cupcakes or 24 flat.
Ingredients
- 250 g icing sugar sifted
- 50 g softened butter
- 30 g Speculoos spread
- up to 50ml milk
- 1 tsp vanilla extract
- 2 tsp cocoa powder optional
- disposable piping bag star nozzle optional
Instructions
- Using a large electric mixer or food processor, beat the butter until very soft.
- Gradually beat in the icing sugar and cocoa powder if you are using any.
- Beat in the speculoos paste and then the milk until you have a soft piping consistency then leave the mixer running a little longer to lighten it further.
- Pipe or spread the speculoos buttercream as required.