This creamy, spiced biscoff cookie butter frosting makes the perfect topping to finish off your cakes, cupcakes, or cookies. You've got to try this delicious frosting ASAP!
Why You'll Love this Biscoff Cookie Butter Frosting
- It's made by combining classic American buttercream frosting and cookie butter. If you're unfamiliar with cookie butter, I've shared all about it in my chocolate cupcakes with biscoff buttercream post.
- The buttercream is perfectly spiced. The cookie butt is after all made using spiced cookies!
- Your buttercream will be ready in under 10 minutes!
- No fancy equipment needed! You can make this frosting using a standard electric hand mixer.
How to Make Biscoff Buttercream
Using an electric stand mixer or electric hand mixer, cream your butter until light and fluffy. About 3-5 minutes.
Next add in your cookie butter.
Pour in your powdered sugar one cup at a time. Allow it to mix in completely before adding each additional cup.
Add in your salt and finish by adding in your heavy cream. Whip for an additional 2-3 minutes until light and fluffy.
How to Store Cookie Butter Frosting
Room Temperature
Your biscoff buttercream be be stored at room temperature in an airtight container for up to 3 days.
Refrigerator
Store in an airtight container for 3-5 days. Place on the counter to warm to room temperature and then rewhip until light and fluffy.
Freezer
Biscoff buttercream can be stored in an airtight container in the freezer for up to 3 months. Remove from the freezer and allow to thaw on the counter for 3-5 hours. Place in the bowl of an electric stand mixer and rewhip until light and fluffy.
To Frost a Cake with Cookie Butter Frosting
This recipe makes enough to frost 12 cupcakes. If you would like to frost a 6" cake with 3 cake layers, double the recipe below. I like pairing this buttercream with my fluffy chocolate cake recipe or my moist chocolate cupcakes!
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button above and save it to your favourite desserts board on Pinterest! ENJOY!
Other Frosting Recipes You'll Love
Blackberry Swiss Meringue Buttercream
Biscoff Buttercream
Equipment
- Electric Stand Mixer or Electric Hand Mixer
- Rubber Spatula
- Wilton 6B Piping Tip
- Piping Bag
Ingredients
- 1 cup unsalted butter at room temperature
- ⅓ cup smooth cookie butter also known as biscoff, speculoos
- 2¾ cups powdered sugar sifted
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream at room temperature
Instructions
- In the bowl of an electric stand mixer with the paddle attachment, or using a hand mixer and a medium bowl, cream butter until light and fluffy (3-5 min)
- Scrape down sides of the bowl. Add in the biscoff cookie butter. Beat for 1 more minute.
- With the mixer on low speed add in powdered sugar 1 cup at a time. Scrape down sides and bottom of bowl as necessary. Add in salt.
- With the mixer on low speed, add in vanilla extract and mix until combined.
- Turn mixer on to low speed and add in heavy cream. Turn mixer up to high speed and beat until fluffy and smooth (2-3 minutes) Stop mixer and push buttercream off sides of bowl as needed.
Jessica Blum says
Very easy to make and so delicious! Made it with the moist cupcakes and it was a hit.
Blair Braz says
Oh my gosh, isn't this buttercream so delicious!