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!
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!
- 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.
- 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.
- Add the Biscoff spread. Add in the Biscoff butter and mix until smooth in texture and light in color.
- 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.
- Serve! Serve this Biscoff buttercream on top of cakes, cupcakes, or cookies!
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.
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.
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.
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.
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.
More Frosting Recipes
- Chocolate Buttercream Frosting
- Swiss Meringue Buttercream
- Peanut Butter Frosting
- Coconut Pecan Frosting
Did you make this recipe? I’d love to hear about it! Leave a star rating and review or scroll below the recipe card and do so there.
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- 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
- 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.
One Comment on “Biscoff Buttercream”
Made this for a cake. Turned out amazing! The biscoff comes through really well.