5-Ingredient Biscoff Buttercream (2024)

If you've ever caught yourself eating speculoos cookie butter out of a jar, then you are going to love Biscoff Buttercream. All you have to do is add spiced cookie spread to fluffy frosting to make this super easy, 5-ingredient Biscoff buttercream frosting for cupcakes, cakes, and more!

Hi, it's me. I totally eat creamy cookie butter out of the jar. But adding lotus Biscoff spread to frosting makes eating my favorite topping even better!

The slightly spiced, brown sugar flavors of speculoos go incredibly well with so many different baked goods.

I first made this cookie butter frosting for my Biscoff Cupcakes, but it would be equally good spread between layers of vanilla bean cake on top of chocolate cupcakes.

Biscoff Buttercream Ingredients

This super easy recipe is made with just 5 ingredients!

• Unsalted butter - softened to room temperature
• Biscoff cookie butter - or any comparable speculoos spread
• Icing or powdered sugar
• Heavy cream - milk will also work
• Pure vanilla extract

Softened butter should be able to easily hold a fingerprint when lightly pressed. It should not feel greasy or be melted.

This recipe comes together in about 5 minutes. To make it, you will need:

• Electric mixer - either a hand or stand mixer is fine
• Rubber spatuala
• Sieve - for sifting powdered sugar, as needed

How to Make Biscoff Buttercream

This cookie butter buttercream is fluffy and creamy at the same time. It comes together in about 5 minutes, but you will need an electric mixer. A handheld or stand mixer both work.

First, mix just the butter until ultra smooth - about 1 minute for softened butter.

Then add in the icing sugar, milk, vanilla. Start slow then mix on medium until creamy.

Add the biscoff cookie butter and mix on medium speed until light and fluffy.

See Also

39+ Easy Biscoff Recipes You Can Make at Home35+ Best Biscoff Recipes From Cakes To Brownies and Cookies, All Made With Your Favorite Lotus Biscoff Spread20 Best Biscoff Recipes (+ Easy Desserts)Three Ingredient Biscoff Mousse - Jane's Patisserie

The finished buttercream will look a bit airy - that's good for lightness! But it will spread and pipe smooth.

Substitutions

There are not too many opportunities for substitutions here. You can try a plant-based milk and butter with similar results.

If you don't have heavy cream, milk will do just fine.

Variations

Biscoff cookie butter is what really makes this recipe, so there are not too many opportunities for variations.

Nutty Brown ButterBiscoff Buttercream - Swap half of the butter with browned butter that has been chilled until firm but flexible.

Storage

Biscoff buttercream frosting is best used just after making while it is still soft. If making in advance, store it at room temperature for up to 1 day. Rewhip or mix by hand until light and smooth.

Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.

You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.

Steps for Making Biscoff Buttercream

1. Mix the butter- use the paddle attachment on a stand mixer to smooth out the softened butter first.
2. Add the powdered sugar, cream, vanilla- mix on low speed until everything combines
3. Let it whip! - Increase the speed to medium and whip until light and fluffy, 2 to 3 minutes.
4. Add the Biscoff Spread- Continue to mix until creamy
5. Smooth it out- stir the whipped buttercream with a wooden spoon or stiff spatula before icing cakes (optional)

Pipe Biscoff Buttercream on top of these Biscoff Cupcakes with a 1M star tip!

Biscoff Buttercream Recipe FAQs

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