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.
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.
Tools and Equipment
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.
The finished buttercream will look a bit airy - that's good for lightness! But it will spread and pipe smooth.
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.
Biscoff cookie butter is what really makes this recipe, so there are not too many opportunities for variations.
Nutty Brown Butter Biscoff Buttercream - Swap half of the butter with browned butter that has been chilled until firm but flexible.
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.
Bake Like a Pro
After the first stage of mixing, the buttercream will look like dense frosting. Keep mixing to incorporate more air to make it fluffy and light (in color and texture).
If using to smoothly ice a cake, stir vigorously with a stiff spatula or wooden spoon to knock out any air bubbles. You want to whip the frosting for lightness, but do this extra step to make sure it glides on smoothly over the cake.
Steps for Making Biscoff Buttercream
- Mix the butter - use the paddle attachment on a stand mixer to smooth out the softened butter first.
- Add the powdered sugar, cream, vanilla - mix on low speed until everything combines
- Let it whip! - Increase the speed to medium and whip until light and fluffy, 2 to 3 minutes.
- Add the Biscoff Spread - Continue to mix until creamy
- 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
Before you start adding too much powdered sugar, try putting soft buttercream in the refrigerator. The butter might have been too warm and chilling in the refrigerator may help it firm up.
Make sure to sift powdered sugar to remove any lumps before mixing. Allow enough time for the butter and sugar to whip together to help the sugar dissolve into the buttercream frosting.
Yes! You can freeze buttercream for up to 3 months. The best way to do so is by making a 'pillow' of buttercream by wrapping it in plastic wrap. Thaw overnight in the refrigerator then bring to room temperature. Remix before use.
Start with slightly softened, pliable butter. Butter that is too warm encourages users to add too much powdered sugar to thicken it up. The butter should not feel greasy or melted.
Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily.
5 Ingredient Biscoff Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoon heavy cream or milk
- 2 teaspoon pure vanilla extract
- ½ cup Biscoff spread or cookie butter
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 2 minutes, until the buttercream is fluffy, airy, and nearly white.
- Add the Biscoff spread and mix until light and creamy.
- If using to ice a smooth cake, vigorously stir with a wooden spoon or stiff spatula to knock out some of the air bubbles.