If you’re a fan of cookie butter, this Biscoff Buttercream might just be your new favorite frosting. Made with creamy Biscoff spread, it is packed with that signature caramelized, spiced flavor we all love from those iconic little cookies. Best of all? It’s incredibly easy to make. We’re talking just 6 simple ingredients and 10 minutes with your mixer.
✨ Trang’s Recipe Highlights
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I made this Biscoff frosting for a chocolate sheet cake using this mocha cake recipe for my daughter’s birthday. We always packed leftovers for our guests and I heard from my husband the next week that some of our guests were happily having cake for breakfast! That’s a win in my book. 😉
- FLAVOR: This frosting is not too sweet, rich and buttery, with plenty of signature caramelized and spiced Biscoff flavor.
- TEXTURE: Creamy, fluffy and velvety smooth.
- EASE: Like many of my American style buttercream recipes, this Biscoff buttercream is extremely easy. But it’s even easier than most because there are only 2 steps to the recipe!
Grab your ingredients
You only need 6 ingredients to make this Biscoff buttercream frosting. You can always find the full list with quantities in the recipe card at the end of this post, but below are some notes and substitution tips for the key ingredients.
- Butter – always use unsalted butter for frosting, I do not recommend substituting salted butter for any reason, it will make your buttercream way too salty, especially since my Biscoff icing does not contain a whole lot of sugar.
- Biscoff spread – you can use any creamy cookie butter for a smooth frosting, I wouldn’t use the chunky version. You should be able to find Biscoff spread at most grocery stores, Target and Walmart too. You can also use store-brand cookie butter like Trader Joe’s speculoos cookie butter spread, it’s the same thing.
- Cream – heavy whipping cream add volume and fluffiness to this frosting. I actually don’t recommend using milk since it won’t give the same effect and since you won’t be using a lot of sugar, there isn’t really a need to “thin” out your frosting with milk.
- Powdered sugar – this recipe calls for just 1 cup of powdered sugar, you can use a little more if you like your frosting a bit sweeter. But Biscoff spread also adds sweetness to the frosting. If you want to add more sugar, make sure to taste your frosting at the end and adjust to your taste.
Pairing suggestions for Biscoff buttercream
- Swap out the peanut butter frosting in this peanut butter chocolate cake recipe with biscoff frosting for a biscoff chocolate cake version. You’ll need to increase this recipe at least 1.5x to make enough frosting for a 3-layer cake.
- Use it on this olive oil chocolate cake instead of the ganache frosting for a more casual version of a biscoff chocolate cake.
- Pair it with these vanilla cupcakes – you can fill the cupcakes with Biscoff spread and then add Biscoff frosting on top for the ultimake Biscoff cupcakes.
- Frost brownies with it or make sandwich cookies with these caramelized sugar shortbread cookies.
Hungry for more?
Biscoff Buttercream Recipe
Equipment
Ingredients
- 8 oz unsalted butter , 227 g, room temperature
- 8 oz creamy Biscoff spread, 227 g, don’t use chunky spread
- ¼ cup heavy whipping cream, 60 g
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar, 113 g, or more to taste
- A large pinch of kosher
Instructions
- Combine the ingredients – Add all ingredients to your stand mixer bowl fitted with the wire whisk. Stir to incorporate the powdered sugar. Gradually increase the mixer speed to combine all the ingredients to prevent anything from flying out of the bowl.8 oz unsalted butter, 8 oz creamy Biscoff spread, ¼ cup heavy whipping cream, 1 teaspoon pure vanilla extract, 1 cup powdered sugar, A large pinch of kosher
- Beat until fluffy – Continue beating on medium high speed until the Biscoff buttercream is fluffy and creamy. Give it a taste and add more powdered sugar if a sweeter frosting is desired.
Notes
- Softening butter: I left my butter out over night to soften and made the frosting early in the morning. Note that this was Spring and the weather is still chilly at night, 50 degreeF ish. In the Summer, the butter will soften very quickly and you don’t want to start with almost melted butter.
- Runny frosting: This frosting will firm up in the fridge so if you like the way it tastes, I would avoid adding more powdered sugar to thicken it, and instead refrigerate it 15-30 minutes before using.
- Yield: This Biscoff icing recipe yields about 3.5 cups, enough to frosting 15 – 18 cupcakes. It was also enough to frost a 9″x13″ sheet cake but the frosting layer is on the thinner side.
- Scaling up: I recommend making 1.5x or 2x the recipe for a 2-layer or 3-layer full size cake (8″ or 9″).
- Storage: If you’re making this Biscoff buttercream recipe ahead of time, store it in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip until fluffy before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made them!! We love them !! This recipe will be a staple at our home๐
Thank you, Lin! So happy to hear you love this frosting, would love to hear what you pair it with ๐