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. I love spreading this on sheet cakes, cupcakes, or even on a cookie.
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Lotus Biscoff spread has to be one of my favorites, I've already got a Biscoff cheesecake and realized I need a regular Biscoff cake too!
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. If you love the cinnamon, caramelized taste of cookie butter, you're going to LOVE this.
I've used this Biscoff buttercream on classic vanilla cupcakes, but they're also great on chocolate cupcakes, sheet cake, or you could do a filled cookie sandwich (what a dream!)
Just 6 Simple Ingredients
- 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 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.
My Top Frosting Tips!
- 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.
- I like decorating the frosting with either melted cookie butter or crushed Biscoff cookies on top of the buttercream!
- This recipe makes enough frosting to generously frost an 8x8-inch snack cake or a dozen cupcakes. If you wanted to frost an 8-inch two-layer cake generously, I recommend doubling the recipe.
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Ella
Recipe
Biscoff Buttercream
Ingredients
Frosting
- ½ cup (113 grams) unsalted butter room temperature
- 1 cup (113 grams) confectioners' sugar
- ¼ teaspoon kosher salt
- ½ cup (140) Biscoff spread
- 3-5 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- 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 (113 grams) unsalted butter, 1 cup (113 grams) confectioners' sugar
- Add in the salt, vanilla, and Biscoff spread and beat again on medium speed for 2 minutes.¼ teaspoon kosher salt, ½ cup (140) Biscoff spread, 1 teaspoon vanilla extract
- Add in the heavy cream a tablespoon at a time until it is the consistency you like.3-5 tablespoons heavy cream
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Melissa says
Hi! Looks delicious and I would love to try making this, but I don't see how much vanilla extract to add. It's not listed anywhere, except for the picture. Please help!
Ella Gilbert says
I am so sorry about that! It's 1 teaspoon, I've just edited the recipe card!