Biscoff Buttercream

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

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!

Course Dessert, Frosting

Cuisine American, English

Prep Time 5

Mixing Time 5

Total Time 10

Servings cups

Calories 1361kcal

Author Whitney Wright

Equipment

Kitchen Aid stand mixer

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