4 Ingredient Biscoff Buttercream

A cupcake topped with a generous swirl of Biscoff buttercream, drizzled with cookie butter, sprinkled with Biscoff cookie crumbs, and garnished with a whole Lotus Biscoff cookie, served on a white plate

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 5 minute recipe is going to have you practically drooling!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 5

Total Time 5

Calories 2286

Author Gabby Kislanko

Equipment

Ingredients

Biscoff Buttercream

1½ cup butter, softened regular or vegan
1½ cup Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
2½-3 cups powdered sugar (icing sugar/confectioners' sugar)
⅛ teaspoon salt

US Customary - Metric

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

This recipe makes enough frosting for a 2 layer cake, or 2 dozen cupcakes. It can easily be halved or doubled as needed.

Storage and Freezing Instructions:

Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.

Nutrition