HOMEMADE SPREADABLE LOTUS BISCOFF CREAM, easy and quick, ultra creamy and delicious, perfect for spreading on cookies or enriching cold cakes and ice cream cups.
You know those Lotus Biscoff cookies with a caramelized and spicy taste that often accompany coffee? Well, imagine turning them into a delicious cream, perfect for spreading on bread or enriching sweets and desserts.
I made it because I had a crazy craving for something sweet and spreadable but didn’t want to buy the ready-made jar. With just a few ingredients and a blender, I got my homemade spreadable cream that rivals the original. In fact, it has an advantage: I know exactly what goes into it.
The great thing about this homemade Biscoff cream is its versatility. You can use it in countless ways: for a special breakfast spread on bread, pancakes, or brioche; as filling for tarts, no-bake cheesecakes, or quick cakes; as a delicious topping on ice cream, milkshakes, or fruit cups; to enrich spoon desserts like alternative tiramisu 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 that sudden sweet craving after dinner.
Follow me in the kitchen today we have homemade Biscoff cream.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 7 oz Lotus Biscoff cookies
- 0.42 cup whippable vegetable cream
- 2 tbsps vegetable oil
- 1 tsp vanilla extract (optional)
- 1 pinch ground cinnamon
- 4 tbsps powdered sugar (I did not use it)
Steps
Whip the cream with electric beaters and set aside.
Finely chop the cookies in a mixer until reduced to powder.
Add powdered sugar if using, oil, and cream.
Run the mixer again until you get a smooth cream.
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 LOTUS BISCOFF CREAM
Extra tips
If you want a more fluid cream, you can add a drizzle of milk or vegetable cream.
For an even more intense version, add a pinch of cinnamon or vanilla.
It keeps in the fridge for several days, preferably in an airtight jar.
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FAQ HOMEMADE SPREADABLE LOTUS BISCOFF CREAM
Is homemade Biscoff cream the same as the original?
The taste is very similar, and some even say the homemade version is better because it’s more genuine.
Do you need many ingredients to make it?
No, all you need are Lotus Biscoff cookies, some condensed milk or cream, and a bit of oil to make it creamy.
Can it be made dairy-free?
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?
In the fridge, it lasts 5-7 days, but trust me, it will be gone much sooner!
Can I use it for baked goods?
Of course, you can use it as filling in tarts or cakes, or add it to the batter for a unique flavor.
