5-Ingredient Biscoff Buttercream Frosting

Lotus Biscoff spread is one of my go-to flavored spreads for baking. Its nutty, caramelized, cinnamon-forward profile makes it a natural match for frostings and fillings. If you enjoy the same flavors in cheesecakes or layer cakes, you’ll find this buttercream complements vanilla, chocolate, and spice cakes equally well.

The frosting starts with a classic American buttercream base, which keeps the method simple and fast. In under ten minutes you can have a light, fluffy buttercream with the distinct cookie-butter flavor. I frequently use it on vanilla cupcakes and sheet cakes, but it’s equally delicious on chocolate cupcakes or as the filling for cookie sandwiches.

Ingredients you’ll need

• Unsalted butter: Using unsalted butter lets you control the salt level. European-style butter (higher fat) will give a richer, creamier finish.
• Confectioners’ sugar: Also called powdered or icing sugar. Sifting it first helps ensure a smooth texture.
• Lotus Biscoff spread: Use a smooth cookie butter or speculoos spread for the best consistency. Avoid chunky varieties in this recipe.
• Heavy cream: A few tablespoons make the frosting silky and easy to spread.
• Vanilla extract: A small amount enhances the cookie-butter flavor.
• Kosher salt: Balances and brightens the sweetness; reduce the amount if using fine salt.

Step 1: In a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large bowl, beat the room-temperature butter with confectioners’ sugar on low until the sugar is incorporated. Then increase the speed and whip for a couple of minutes until the mixture is lighter and fluffy.

Step 2: Add the Biscoff spread, vanilla extract, and kosher salt, and mix on medium speed until fully combined and smooth.

Step 3: Add heavy cream one tablespoon at a time until you reach the desired consistency. For a firmer buttercream use less cream; for a softer, pipeable texture add more.

Frosting tips for best results

• Bring the butter to room temperature so it creams easily and combines smoothly with the sugar.
• Sift your powdered sugar to avoid lumps and keep the buttercream silky.
• Start mixing on low speed to prevent a cloud of powdered sugar. Once combined, increase to medium or medium-high to aerate the frosting.
• Decorate with melted cookie butter, a drizzle of Biscoff spread, or a sprinkle of crushed Biscoff cookies for texture and presentation.
• Yield: This recipe makes enough to generously frost an 8×8-inch snack cake or about a dozen cupcakes. For a generously frosted two-layer 8-inch cake, double the quantities.

Recipe

Biscoff Buttercream

This smooth, creamy Biscoff buttercream is excellent for frosting cupcakes, sheet cakes, or using as a filling. It’s quick to make and full of cookie-butter flavor.

Prep Time
10 mins

Total Time
10 mins

Course
Dessert

Cuisine
American

Servings
4 servings

Calories
536 kcal

Ingredients

Frosting

• ½ cup (113 g) unsalted butter, room temperature
• 1 cup (113 g) confectioners’ sugar
• ¼ teaspoon kosher salt
• ½ cup (140 g) Biscoff spread
• 3–5 tablespoons heavy cream
• 1 teaspoon vanilla extract

Instructions

1. In a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the room-temperature butter and confectioners’ sugar on low speed until combined. Increase speed and whip 2–3 minutes until light and fluffy.
2. Add the kosher salt, Biscoff spread, and vanilla extract. Beat on medium speed for 2 minutes until smooth and fully incorporated.
3. Add heavy cream one tablespoon at a time until the buttercream reaches your desired consistency. For piping, use less cream; for spreading, add enough to make it smooth and spreadable.

Notes

I prefer weighing ingredients with a kitchen scale for consistent results. Pull butter and other refrigerated ingredients out ahead of time so they reach room temperature.

Butter: European-style butter yields a richer, creamier frosting.

Salt: If you don’t have kosher salt, use half the amount if substituting fine table salt (1 tsp kosher ≈ ½ tsp fine salt).

Confectioners’ sugar: I use about 1 cup here, but if your frosting is too soft you can add up to ¼ cup at a time until it firms up.

Yield: This recipe is enough for an 8×8-inch snack cake, about 12 cupcakes, or a thin layer for a two-layer 8-inch cake. Double the recipe for generous two-layer coverage.

Storage: Store leftover buttercream in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months; thaw in the refrigerator and re-whip or stir before using.

Nutrition (per serving)

• Calories: 536 kcal
• Carbohydrates: 46 g
• Protein: 3 g
• Fat: 39 g
• Sugar: 40 g

Nutritional information is an estimate and should be used only as a guideline.

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Thank you!

Ella