Biscoff Buttercream Frosting

Biscoff buttercream frosting is the perfect frosting for cookie butter lovers. The Biscoff frosting has a smooth and creamy texture and amazing Biscoff flavor. Pair this cookie butter buttercream with Biscoff cake or cupcakes, pumpkin, apple, chocolate, or any warm spice flavor.

Ingredients for Biscoff Buttercream Frosting

• Unsalted butter – Room temperature.
• Biscoff spread – Use your favorite cookie butter spread. I prefer the Lotus Biscoff cookie butter brand. You can also use Speculoos cookie butter or your favorite brand.
• Powdered sugar – Confectioners’ sugar/icing sugar.
• Vanilla extract – Pure vanilla extract adds great vanilla flavor.
• Salt – A pinch of salt contrasts the sweetness of the frosting.
• Heavy cream – Heavy cream helps the buttercream become smooth and creamy.

How to Make Biscoff Buttercream Frosting

1. Whip the butter: In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the butter for 5 minutes until it is light, pale, and creamy.
2. Add the cookie butter: Add the cookie butter to the whipped butter and mix well.
3. Add the remaining ingredients: Add in the powdered sugar and mix on low speed until well combined. Add in the vanilla extract and salt. Slowly drizzle in the heavy cream while mixing on low. Scrape the bottom and sides of the bowl.
4. Whip the buttercream: Mix the buttercream on medium speed for 2 to 3 minutes until it is smooth and creamy. Mix on low speed for several minutes to remove any air bubbles.

Other Buttercream Recipes You Will Love

• Salted caramel buttercream frosting
• Brown butter buttercream frosting
• Coffee buttercream frosting
• Peanut butter buttercream frosting
• Marshmallow buttercream frosting

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Biscoff Buttercream Frosting

Prep Time 15 minutes mins

Yield: 6 cups

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Biscoff buttercream frosting is the perfect frosting for cookie butter lovers. The Biscoff frosting has a smooth and creamy texture and amazing Biscoff flavor. Pair this cookie butter buttercream with Biscoff cake or cupcakes, pumpkin, apple, chocolate, or any warm spice flavor.

Equipment

• Stand mixer or electric hand mixer

Ingredients 

1x2x3x

• ▢ 2 cups (454 g) unsalted butter room temperature
• ▢ 1 cup (237 g) Biscoff spread (cookie butter)
• ▢ 5 cups (600 g) powdered sugar
• ▢ 3 tsp (3 tsp) vanilla extract
• ▢ ½ tsp (0.5 tsp) salt
• ▢ ¼ cup (60 ml) heavy cream

Instructions

• In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
• Add the Biscoff spread and mix until well combined and smooth. Then, add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
• Add the vanilla extract and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
• Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. To smooth out the buttercream and remove any air bubbles, mix the frosting on low speed for several minutes.

Notes

• Store the buttercream in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
• To use, bring the buttercream to room temperature and rewhip for several minutes until it is smooth and creamy. 

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney