Biscoff Whipped Cream
Cookie butter is one of those things that is just SO good. Make it even more indulgent by using it in a homemade whipped cream recipe. Biscoff Whipped Cream is easy to make and full of that yummy cookie butter flavor! Great for topping coffee, waffles, desserts, and more.
Ingredients
- 1/4 cup Biscoff cookie butter room temp
- 1/4 cup confectioners' sugar
- 1 cup heavy whipping cream well chilled
Instructions
- Add the Biscoff and confectioners' sugar to a chilled bowl. Pour in about 1/2 of the heavy whipping cream. Use a hand mixer to beat on low until totally combined.
- Optional Chilling: I didn't notice a huge difference in my tests when I tried this, but if you'd like to give it a try, chill the mixture for 2 hours in the fridge before moving on to the next step. The extra chilling may help improve the final consistency/stability of the whipped cream.
- Add the remainder of the heavy whipping cream and whip on low until everything is combined. Move the mixer speed slowly up to medium and whip until you have reached soft, medium, or stiff peaks. Be careful not to over-whip.
Notes
Make It Ahead: Though I find this cookie butter whipped cream tends to deflate easily, it still keeps well in the fridge. Most of the deflation happens pretty soon after preparing it. I would store this for up to 3-4 days in the fridge. So fun for serving over pancakes or topping your coffee.