Biscoff Buttercream

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!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 20

Bake 22

Total Time 42

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