This Biscoff buttercream is just like your favorite Speculoo cookie but as a frosting! With just a few simple ingredients, you can easily whip up this dreamy cookie butter frosting. You only need 5 simple ingredients to make it.
Lotus Biscoff spread has to be one of my favorites, I've already got a Biscoff cheesecake and Biscoff milkshake ! This Biscoff buttercream frosting is what I used to frost my Biscoff cake , but you could also use it to frost vanilla cake, chocolate cake, or cupcakes!
The base of this recipe is an American buttercream, so it is super simple to make and takes just a few minutes to whip up. This really is the perfect recipe for biscoff lovers!
Why you'll love this Biscoff buttercream!
- This cookie butter frosting is loaded up with Biscoff spread, giving it a unique caramelized, cinnamon taste.
- You only need a handful of ingredients and a stand mixer, or a large bowl with a handheld mixer.
- This biscoff buttercream is super versatile, it can be used on classic vanilla cupcakes to chocolate cake and everything in between! I bet this would taste amazing spread on some cookies.
- This biscoff frosting is the ultimate crowd pleaser. The creamy texture paired with the addictive flavor of Biscoff will make it a hit at birthday parties, gathering or bake sales!
- Butter: I'm using unsalted butter so I can control the amount of salt in this recipe. I also always use European style butter which is much richer and creamier.
- Heavy Cream: a little bit of heavy cream is going to make this frosting smooth and spreadable.
- Lotus Biscoff Spread: you can find this cookie butter spread at Target or most grocery stores, usually near the peanut butter and jams! You can also buy Trader Joe's speculoos cookie butter. Just make sure you are using a smooth cookie butter and not chunky!
- Confectioners' Sugar: Also known as icing sugar or powdered sugar.
Step by Step Instructions
Step 1: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, combine the room temperature butter with the confectioners' sugar until light and fluffy.
Step 2: Add in the cookie butter, vanilla extract, salt and heavy cream. Mix on medium speed until light and fluffy.
Expert Tips & Tricks
- Make sure the butter is at room temperature before starting this recipe. It is much easier to combine the butter with the other ingredients if it is soft!
- I recommend sifting your powdered sugar before starting, otherwise your biscoff buttercream might not be as smooth.
- Start off by mixing your powdered sugar and butter on low speed, that way you won't have clouds of icing sugar going everywhere! Mix on low and then increase to medium once combined.
- When adding your heavy cream, add it slowly until the frosting is the consistency you want.
- I like decorating the frosting with either melted cookie butter or crushed biscoff cookies on top of the buttercream!
Frequently Asked Questions
Biscoff spread is made from Speculoos biscuits, which are like a caramelized cinnamon taste! Think of all the warm spices with a hint of caramel.
I recommend using the smooth version. If you use the crunchy version then your frosting won't be as smooth, and if you're using a piping bag to decorate a cake or cupcakes then the pieces will get stuck in the piping tip.
This makes enough frosting to generously frost a 8x8" snack cake, frost a dozen cupcakes, or a thin layer of frosting for a 8" 2-layer cake.
Store leftover Biscoff buttercream in an airtight container in the fridge for up to 5 days. To freeze, place in an airtight container in the freezer for up to 2 months. Once thawed, you may need to give it a stir before using!
- ½ cup unsalted butter room temperature
- 1 cup confectioners' sugar
- ¼ teaspoon kosher salt
- ½ cup Biscoff spread
- 3-5 tablespoons heavy cream
- In your stand mixer with the paddle attachment, beat the butter and confectioners’ sugar on low speed until well combined. Turn the speed to high for 2-3 minutes until light and fluffy.½ cup unsalted butter, 1 cup confectioners' sugar
- Add in the salt and Biscoff spread and beat again on medium speed for 2 minutes.¼ teaspoon kosher salt, ½ cup Biscoff spread
- Add in the heavy cream a tablespoon at a time until it is the consistency you like.3-5 tablespoons heavy cream