Turn your favorite biscoff cookie into frosting! This Biscoff Buttercream is made with a generous scoop of biscoff spread, creating a warm, delicious, spiced flavor. Perfect for the fall and holidays, this buttercream is versatile and delicious for all occasions.
Calling all biscoff and cookie butter lovers! These Biscoff Cupcakes with biscoff buttercream are filled with so much delicious spice! There’s biscoff in every bite! Perfect for the fall, winter and especially the holidays.
And this buttercream is so good, that I had to make a separate post for it. This frosting is surprising versatile and tasty. Top it on cakes, cupcakes, filling for macarons, frosted on brownies or banana bread, the options are endless and delicious.
Ingredient Notes
Unsalted Butter - Use room temperature butter for easy mixing. I prefer to use unsalted butter to control the salt levels but this can be personal preference.
Powdered Sugar - Also known as confectioners sugar. No substitutes here, this very fine sugar makes for a smooth, non-gritty frosting. If your powdered sugar is super lumpy I recommend sifting before using to ensure smooth frosting.
Vanilla Extract - A small amount of vanilla extract adds tremendous flavor to the frosting. I recommend using pure vanilla extract for the best flavor.
Biscoff Spread - is a sweet creamy spread make with Biscoff cookies, which are a spiced cookies. Biscoff Spread can usually be found by the peanut butter in grocery stories/Target/Walmart or Trader Joe's has there own version called Cookie Butter. Use the creamy version.
Step-by-Step Instructions
- In a large mixing bowl with a hand mixer, beat the softened butter, vanilla extract, and biscoff spread until smooth and creamy.
- Gradually add the powdered sugar in 3 parts (½ cup at a time) with the hand mixer on low until completely combined. I recommend scraping the bottom of the bowl at lease once with a silicone spatula during the mixing process to ensure everything gets mixed well together.
- Use immediately.
Expert Tips
Simply Sift! Best practice is to sift your powdered sugar to ensure a lump-free frosting.
Room temperature butter is a must! Cold butter for frosting can result in a chunky frosting or the frosting will not come together. Forgot to soften your butter? Check on this video on how to quickly soften butter. As for the heavy whipping cream, it can be room temperature, however, I have used cold heavy whipping cream in my frosting as well without problem.
Recipe FAQ
Yes! Just increase or decrease ingredient quantities as needed.
As for the powdered sugar, if the powdered sugar is super lumpy, I would highly recommend it but you don't technically have to. Sifting just guarantees a lump free frosting.
This makes roughly 2 cups of frosting.
- Vanilla or Vanilla Bean
- Chocolate
- Banana
- Peanut Butter
- Caramel
- Butterscotch
- Dulce de Leche
- Chocolate Chip
- Apple
- Coffee
- Cinnamon
- Brownies
- Coffee Cake
- Banana Bread
- Whoopie Pies
- Macarons
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Biscoff Buttercream
Ingredients
- 1 cup cookie butter aka biscoff spread
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- 1 & ½ cups powdered sugar
Instructions
- In a large mixing bowl with a hand mixer, beat the softened butter, vanilla extract, and biscoff spread until smooth and creamy.
- Gradually add the powdered sugar in 3 parts (½ cup at a time) with the hand mixer on low until completely combined. I recommend scraping the bottom of the bowl at lease once with a silicone spatula during the mixing process to ensure everything gets mixed well together.
- Use immediately.
Did you make this recipe? Let me know!