HOMEMADE SPREADABLE BISCOFF LOTUS CREAM, easy and quick, incredibly creamy and delicious, perfect for spreading on cookies or enriching cold cakes and ice cream cups.
Are you familiar with those Lotus Biscoff cookies with a caramelized and spiced taste often served with coffee? Well, imagine turning them into a delicious cream, perfect for spreading on bread or enriching desserts.
I made it because I had a crazy craving for something sweet and spreadable, but I didn’t want to buy the pre-made jar. With just a few ingredients and a blender, I got my homemade spreadable cream that is just as good as the original. In fact, it has an advantage: I know exactly what’s inside.
The great thing about this homemade Biscoff cream is its versatility. You can use it in a thousand different ways: for a special breakfast spread on bread, pancakes, or brioche; as a filling for tarts, cold cheesecakes, or no-bake cakes; as a delicious topping on ice creams, milkshakes, or fruit cups; to enrich spoon desserts like alternative tiramisù or mousse.
And let’s face it: the satisfaction of making a spreadable cream with your own hands is priceless. It takes just a few minutes, zero complications, and the result is a real bomb of deliciousness. It’s the classic last-minute dessert that saves the kids’ snack or the sudden craving for sweets after dinner.
Follow me in the kitchen today, there’s homemade biscoff cream.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 7 oz Biscoff Lotus cookies
- 1/2 cup whipping vegetable cream
- 2 tbsp seed oil
- 1 tsp vanilla extract (optional)
- 1 pinch ground cinnamon
- 1/4 cup powdered sugar (I did not use it)
Steps
Whip the cream with electric whisks and set aside.
Finely grind the cookies in a food processor until they become powder.
Add powdered sugar if using, oil, and cream.
Blend again until smooth.
Add vanilla and cinnamon if desired.
Continue blending until the cream is smooth and homogeneous.
Store your Lotus cream in a glass jar in the refrigerator for 1 week.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
HOMEMADE SPREADABLE BISCOFF LOTUS CREAM
Extra tips
If you want a more fluid cream, you can add a dash of milk or vegetable cream.
For an even more intense version, add a pinch of cinnamon or vanilla.
Store in the fridge for several days, preferably in an airtight jar.
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FAQ HOMEMADE SPREADABLE BISCOFF LOTUS CREAM
Is the homemade Biscoff cream the same as the original?
The taste is very similar, and some say the homemade version is even better because it’s more genuine.
Do you need a lot of ingredients to prepare it?
No, you just need Lotus Biscoff cookies, a bit of condensed milk or cream, and a dash of oil to make it creamy.
Can it be made without dairy?
Yes, you can make a dairy-free or vegan Lotus cream using vegetable cream and soy or oat milk.
How long does homemade spreadable cream last?
It lasts 5-7 days in the fridge, but trust me: it will be gone much sooner!
Can I use it for baked desserts?
Sure, you can spread it as a filling in tarts or cakes, or add it to the batter for a unique taste.
