Biscoff Buttercream
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This silky smooth biscoff buttercream is a cookie butter lover’s dream. The warm spiced, caramelized brown sugar and cinnamon flavors tastes like the classic lotus biscoff cookies in frosting form. This 4 ingredient, 5 minute recipe is going to have you practically drooling!
This rich biscoff frosting is made with a simple American buttercream base. It uses a hefty portion of cookie butter so it’s bursting with notes of ginger, nutmeg, cloves, and cinnamon and goes well with so many different desserts!
I use this buttercream recipe in my biscoff cookie layer cake, but the flavors taste amazing with other types of cakes, cupcakes, and even cookies! And hey – no one here will judge if you just want to eat the buttercream by itself with a spoon ;P
What Desserts To Pair With Cookie Butter Buttercream
- Use this frosting instead of the vanilla buttercream on top of these super soft sugar cookies (you’ll need one third of the amount of buttercream in this recipe)
- You can also pair biscoff buttercream with my small batch chocolate cupcakes (you can use half of this recipe).
- I personally LOVE adding buttercream frosting on top of brownies, blondies, and bars.
Ingredient Notes
- Butter: This recipe has been tested with both dairy butter and dairy free butter and works seamlessly both ways. Just be sure the butter is soft!
- Lotus Biscoff Cookie Butter Spread: Ideally the smooth kind (unless you want that crunch factor), and it can be any brand! Trader Joes (they label it as speculoos cookie butter), President’s Choice, and even Walmart all make their own brands of this heavenly spread.
Step by Step Instructions
Beat the butter and biscoff spread!
Add in all the rest of the ingredients and mix!
Recipe Developer Tip
Adjust the consistency of the buttercream as you see fit!
If the buttercream is too thin, add in a bit more powdered sugar, around 1/8 cup at a time. Mix then test again between each addition.
If the buttercream is too thick, you can add in 1-2 Tablespoons of milk at a time. Mix again and continue until the consistency is right for you.
When I was testing the recipe, it was slightly thicker with dairy butter than it was with most dairy free butters, so it can vary depending what you choose to use!
More Biscoff Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Biscoff Buttercream
Ingredients
Biscoff Buttercream
- 1½ cup (315 g) butter, softened, regular or vegan
- 1½ cup (360 g) Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
- 2½-3 cups (314-375 g) powdered sugar (icing sugar/confectioners' sugar)
- ⅛ teaspoon salt
Instructions
- In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter and Biscoff spread together until smooth and combined.
- Add the the salt, then add the icing sugar ¼ cup at a time until the frosting is the consistency you would like. If the frosting gets too thick you can add 1 tablespoon of milk at a time. If the frosting is too thin then continue adding ⅛-¼ cup of confectioners’ sugar until it is thick.
- Use the frosting on cakes, cupcakes, or cookies!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.