Social media has been taken over by Biscoff cookie butter spread, and you know what – I’m so here for it! This Biscoff Buttercream recipe is made with cream cheese and a smooth cookie butter spread, it is a must-try!
This cookie butter frosting is perfect to use in between cake layers or on cupcakes for birthdays, office parties, or when you’re in need of something really delicious!
If you are looking for other Biscoff recipes, try out my Biscoff Cupcake recipe or this recipe for a layered Lotus Biscoff Drip Cake. You can find the full instructions for these recipes in their posts and they are perfect for all Biscoff lovers!
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Ingredients
You will need the ingredients listed below to make this cookie butter buttercream. Always make sure you are using fresh room temperature ingredients
- Powdered sugar
- Salt
- Unsalted butter
- Cream cheese
- Whole milk
- Vanilla extract
- Lotus Biscoff spread, smooth
Unsalted butter – when baking, always choose to use unsalted butter. This way you can control the saltiness of your bakes. Make sure you are using room temperature butter.
Lotus Biscoff spread – for this recipe, you will need the smooth cookie butter made from Biscoff cookies, as the frosting ideally needs to be smooth. This is especially important when frosting and decorating layered cakes.
See the recipe card for quantities.
Instructions
Follow the steps below to make the perfect buttercream frosting.
STEP 1: Beat butter, powdered sugar, and salt. In a bowl of a stand mixer fitted with a paddle attachment add the butter, salt, and icing sugar. Beat at medium speed until combined. The mixture should look like fine bread crumbs, with no large lumps of butter. This should take about 2 – 4 minutes.
STEP 2: Add cream cheese. Add the cubed cream cheese to the butter and powdered sugar mixture. Beat at low speed until combined, then increase the speed.
STEP 3: Add milk and beat. Scrape down the sides of the bowl and add the milk, beat again until light and fluffy. Keep scraping down the sides of the bowl to ensure the frosting is beating evenly. It can take up to 8 minutes to get a fluffy spreadable frosting.
STEP 4: Add vanilla and cookie butter. Once the frosting is light and fluffy, add the smooth Biscoff cookie butter and vanilla extract. Beat at high speed until combined, scrape the sides of the bowl, and then mix again. Fill a piping bag with the Biscoff frosting and use it to decorate cakes or cupcakes immediately.
Hint: it is important to use the buttercream as soon as you are done beating it. The frosting will harden as time goes by, so for perfectly swirled cupcakes and frosted cakes use the buttercream immediately. If too much time has passed just beat it again.
Variations
If you can’t find Lotus Biscoff spread, use peanut butter or any other cookie butter spread brand.
Equipment
For this recipe, I recommend using a stand mixer or a hand mixer. This way you can ensure a light and fluffy buttercream.
Storage
If you would like to make this frosting ahead of time, you can. Once made, store it in an airtight container or large bowl covered with cling film and place it in the fridge. Before needing it, remove the frosting from the fridge and bring it to room temperature for a couple of hours before beating it again until it is light and fluffy. Once it is light and fluffy use it to decorate cakes and cupcakes.
Ready-made frostings can be stored in the fridge for up to 4 days away from strong-smelling foods. I do not recommend freezing buttercream.
Top tips for the perfect buttercream
- Use room temperature butter and cream cheese.
- Be sure to beat the frosting for long enough, depending on the temperature of your butter this can take up to 10 minutes.
- Use an electric mixer to help you get a fluffy buttercream.
- Never decorate warm cupcakes or cakes, the buttercream will melt.
- Always use the buttercream to decorate as soon as it has finished beating.
- If decorating is difficult because the frosting is too hard, add it back to the mixer and beat it again.
- Always cool your cupcakes or layer cake on a wire rack before frosting.
I hope you love this Biscoff buttercream frosting recipe as much as I do! Let me know if you’ve made it and what you spread it over! A vanilla cake, chocolate cupcakes, or maybe some cookies.
If you give this recipe a go, please leave a star rating and comment below – I love hearing about your kitchen stories!
And don’t forget to get in touch on Instagram @with_love_kitty
Happy Baking
With Love,
Kitty
📖 Recipe
Biscoff Buttercream
Ingredients
- 100 grams unsalted butter
- 600 grams icing sugar
- ⅛ teaspoon salt
- 250 grams cream cheese
- 1 teaspoon vanilla extract
- 2 tbsp whole milk
- 100 grams Biscoff spread, smooth
Instructions
- In a bowl of a stand mixer fitted with a paddle attachment add the butter, salt, and icing sugar. Beat at medium speed until combined. The mixture should look like fine bread crumbs.
- Add the cream cheese to the powdered sugar mixture. Beat at low speed until combined. Scrape down the sides of the bowl and beat again at high speed until light and fluffy, about 5 minutes.
- Add the milk to the frosting, scrape down the sides of the bowl, and mix again.
- Once the frosting is light and fluffy, add the Biscoff butter and vanilla. Beat at high speed until combined, scrape the sides of the bowl, and then mix again. Fill a piping bag with the Biscoff frosting and use it to decorate immediately.
Nutrition
FAQ
Biscoff biscuits and cookie spread have a spiced caramel flavor.
Melting Biscoff spread and using it to decorate cakes and cupcakes is a great idea. Melt the cookie butter in the microwave for 20 – 30 seconds. Stir the spread to ensure that the Biscoff has melted evenly before using to decorate.
Alex says
The cream cheese biscoff combo is amazing!