Biscoff Buttercream

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! 

Ingredient Notes

• 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. 

3. 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. 
4. Serve! Serve this Biscoff buttercream on top of cakes, cupcakes, or cookies! 

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

More Frosting Recipes

• Chocolate Buttercream Frosting
• Swiss Meringue Buttercream
• Peanut Butter Frosting
• Coconut Pecan Frosting