This Biscoff Buttercream can be made with Biscoff spread, Cookie Butter, or Speculoos (all the same thing!) It is packed with delicious Biscoff flavor and is amazing to eat with a spoon (no shame!), pipe onto cookies, cupcakes, cakes and more! It’s a Biscoff lovers favorite frosting!

There are so many delicious recipes on my website that would pair amazingly with this delicious cookie butter buttercream! Obviously my Biscoff White Chip Cookies would be amazing with a dollop of this cookie butter frosting. You can also serve it on top of my Chocolate Cupcakes and Biscoff Brownies or use it as the frosting for my Biscoff Cake Recipe!

Biscoff Buttercream in a brown bowl on a light tan textured background.

Why This Recipe Works

  • Tastes like Biscoff in frosting form. If you are a Biscoff fan then you’ll love this recipe because this cookie butter buttercream tastes just like the Biscoff cookie butter but in frosting form! It has the most wonderful Biscoff flavor!
  • Perfect Biscoff buttercream recipe for your favorite sweets. This Biscoff buttercream recipe is perfect on your favorite desserts! You can serve this on top of cupcakes, cookies or cakes! 

Ingredient Notes

Ingredients used to make Biscoff Buttercream on a tan textured background.
  • Unsalted Butter: If using salted butter instead of unsalted, omit the salt.  
  • Biscoff Spread (Cookie Butter): Biscoff cookie spread, Cookie Butter, and Speculoos are all the same thing! They are just different names/brands for the same product. You can use any of them. 
  • Powdered Sugar: Sift the powdered sugar prior to adding to the cookie butter frosting in order to get a smooth buttercream texture. 
  • Heavy Cream: You may need more or less cream. The cream will help keep the biscoff buttercream frosting to be a smooth, spreadable and pipeable consistency. It will also help provide a fluffier texture. 

Step-by-Step Instructions

  1. Beat the butter. Add the butter to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and light.
  2. Add the Biscoff spread. Add in the Biscoff butter and mix until smooth in texture and light in color. 
Four images showcasing how to make Biscoff Buttercream: top left has butter in a glass bowl, top right shows butter creamed, bottom left has cookie butter added to bowl, bottom right shows it mixing.
  1. Add the powdered sugar and salt. Add the sifted powdered sugar 1 cup at a time on low speed. Add the salt and the heavy cream, a tablespoon at a time, until smooth and spreadable. Beat on high for a few minutes until the color gets even lighter and the texture is fluffy. 
  2. Serve! Serve this Biscoff buttercream on top of cakes, cupcakes, or cookies! 
Three photos side by side showing the making of cookie butter frosting in a glass bowl.

Recipe Tips

For best results, you want the butter to be cool but not cold. I like to set it out about 20-30 minutes before making the cookie butter frosting. 

Biscoff spread comes in creamy and crunchy. The crunchy is made with tiny chunks of Biscoff cookies. For the sake of getting a smooth and creamy Biscoff frosting, I recommend using the creamy cookie butter spread. 

Enjoy this frosting on cookies, cupcakes, cakes, graham crackers! Whatever you desire.

Yields roughly 3 to 3.5 cups of frosting. Enough to frost 12-18 cupcakes and 14-18 cookies, depending on how much frosting you use!

Make Ahead, Storing, and Freezing

Store in an airtight container in the fridge for 2 weeks. Before using, bring close to room temperature and beat again to make it smooth and spreadable. 

Can you freeze Biscoff buttercream? Yes! To freeze, store in an airtight container in the freezer for 2-3 months. Remove and let thaw in the fridge overnight. Then remove from the fridge and let sit at room temperature until it reaches room temperature. Transfer to the bowl of a stand mixer and beat until light and fluffy. You may need to add a bit of heavy cream to help it beat easier. 

Recipe FAQs

What does cookie butter buttercream taste like?

If you’ve ever had cookie butter, Biscoff, or Speculoos (all the same thing, just different names), then the buttercream tastes just like that but in frosting form! Take the flavor of the Biscoff spread and just think about that + a bit of butter and sugar and that’s the flavor! If you haven’t had cookie butter before, then see the next FAQ.

What does Biscoff taste like?

Biscoff spread is made from Biscoff cookies. If you’ve ever had the cookies snack on a plane (specifically Delta) then those are Biscoff cookies! They are spiced cookie that have a flavor complex similar to gingerbread with subtle caramel hints. 

What biscuits are similar to Biscoff?

That’s really up to personal preference, but when it comes to my opinion, I think graham crackers are fairly similar. They aren’t as spiced as Lotus Biscoff cookies, but they are used in similar ways. 

Where to buy Biscoff spread?

You can buy cookie butter, Speculoos, or Biscoff spread at a grocery store. However, I’ve found that some local grocery stores around me don’t carry it. If that’s the case, I’d try looking at Target or order it on Amazon. I know you can buy Trader Joe’s Speculoos cookie butter if you have a Trader Joe’s near you. 

Cookie Butter Buttercream frosting made with Speculoos or Biscoff, in a brown bowl with Biscoff cookies crushed next to the bowl.

More Frosting Recipes

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A brown bowl filled with a Biscoff Frosting on a textured tan and brown background.
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Biscoff Buttercream

This delicious cookie butter frosting is made with either Biscoff, or Speculoos, for a smooth and rich frosting! This stuff is so delicious you can seriously eat it with a spoon or pipe it onto cookies, cupcakes, cakes… the possibilities are limitless!
Prep Time: 5 mins
Mixing Time: 5 mins
Total Time: 10 mins
Servings: 3 cups

Ingredients
 

  • 1 cup unsalted butter - can use salted and eliminate the 1/4 tsp salt
  • 1 cup Biscoff (cookie butter) - or Speculoos
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream - more or less as needed
  • 1/4 teaspoon salt

Instructions
 

  • In a large mixing bowl, or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter for 2 minutes until light and fluffy. Add the Biscoff spread and mix on medium speed for an additional minute until light and fluffy. 
  • Add the powdered sugar and salt, mixing to combine. Scrape down the sides of the bowl with a rubber spatula. Add the heavy cream, a tablespoon at a time until the frosting reaches a smooth and spreadable consistency. Feel free to add more heavy cream, or more powdered sugar to reach your desired consistency. 
  • Store in an airtight container in the fridge for 2 weeks. Before using, bring close to room temperature and beat again to make it smooth and spreadable. Enjoy this frosting on cookies, cupcakes, cakes, graham crackers! Whatever you desire.

Notes

Yields roughly 3 to 3.5 cups of frosting. Enough to frost 12-18 cupcakes and 14-18 cookies, depending on how much frosting you use!
To freeze, store in an airtight container in the freezer for 2-3 months. Remove and let thaw in the fridge overnight. Then remove from the fridge and let come to room temperature. Transfer to the bowl of a stand mixer and beat until light and fluffy. 

Nutrition

Calories: 1361kcal (68%)Carbohydrates: 122g (41%)Protein: 6g (12%)Fat: 97g (149%)Saturated Fat: 49g (245%)Polyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 174mg (58%)Sodium: 206mg (9%)Potassium: 29mg (1%)Sugar: 105g (117%)Vitamin A: 2038IU (41%)Vitamin C: 0.1mgCalcium: 26mg (3%)Iron: 0.1mg (1%)
Course: Dessert, Frosting
Cuisine: American, English
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!