Freshly whipped cream with a Biscoff swirl. This two ingredient cream is quick and easy to make and tastes absolutely delicious! This can be used a cake filling or topping, but my favourite way to use this is to use it as a pastry filling!
This recipe uses only a few simple ingredients: whipping cream and Biscoff spread. That’s it, just two super simple ingredients. To make this start by placing the whipping cream into a bowl and using an electric mixer, whisk together until the cream starts to thicken. Once this is mixed and is able to hold its own shape, stir the Biscoff spread through. I liked to add quite a lot to help give it a nice Biscoff taste but feel free to taste as you add and add a little more or less depending on personal preference.
Biscoff
I always struggle with getting the whipped cream in that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat. Not mixing it enough with leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally whisk on the lowest setting, checking it regularly to get the perfect spot. I would recommend stirring the spread through with a metal spoon. If you continued to use your electric whisk then you risk over mixing the cream. Stirring allows you to combine everything well and I personally like to leave a nice visible swirl running through, so that it is not perfectly mixed in.
Once ready, use add to your bake. Any leftover cream can be stored in the fridge in an airtight container for 3-4 days.
Ingredients
- 150ml Whipping Cream
- 4 Heaped Tablespoons Biscoff Spread
Instructions
- Place the whipping cream into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape.
- Using a metal spoon, stir through the Biscoff Spread until completely mixed through. Stir through as much or as little spread as you like, depending on personal preference. I like to leave a few swirls of the spread running through so will not stir it together perfectly.
- Use as desired, I love to fill this in my favourite cake or pastry.
Notes
I tend to make smaller batches as this involves fresh cream which is best eaten straight away. But if you need more icing, feel free to double or even triple this recipe. Any leftover cream can be stored in the fridge in an airtight container for 3-4 days.
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