This biscoff buttercream frosting is so creamy and delicious and loaded with biscoff flavor! Perfect for spreading onto cakes or piping onto cupcakes.
This biscoff buttercream frosting is so creamy and decadent. The wonderful biscoff flavor (caramel with hints of ginger and cinnamon) comes through beautifully in this velvety frosting.
It’s wonderful piped onto some biscoff cupcakes or spread onto a biscoff cake. But of course it will be divine with almost any flavor cake or cupcakes.
And it’s easy to make too with just 4 easy ingredients.
If you love the flavor of biscoff then you’ll also love our biscoff cheesecake, biscoff brownies and biscoff ice cream.
Ingredients You’ll Need:
Ingredient Notes
- Butter – we used lightly salted butter. Unsalted butter is also fine to use but you may want to add in ⅛ teaspoon of salt. The butter should ideally be softened first, but if you forget it’s not a big deal since we do beat the butter with the biscoff for a few minutes anyway before adding the other ingredients. Just cut the hard butter into small cubes before beating it with the biscoff.
- Biscoff cookie butter – this can usually be found in the same area of the supermarket as peanut butter. Trader Joe’s Speculoos Cookie Butter is also great to use.
- Milk – it’s best to use whole milk for creaminess or you can switch it for cream or heavy cream.
How To Make Biscoff Buttercream Frosting
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add softened butter and biscoff cookie butter to the bowl of your stand mixer and beat together until smooth and creamy.
- Add powdered sugar and milk and beat again until fluffy.
- Spread onto cakes or pipe onto cupcakes.
Cakes and Cupcakes
This recipe makes enough to generously frost the top, middle and sides of a two or three layer 8-inch cake or a two layer 9-inch cake.
It’s also enough to generously pipe frosting (as pictured) onto 12 cupcakes or to less generously pipe frosting onto 18-24 cupcakes.
Storing and Freezing
Biscoff buttercream keeps very well in the fridge for up to a week. It does get very firm in the fridge so it’s best to let it come to room temperature on the counter before using. If necessary give it another quick whisk with your electric whisk or in the stand mixer to get it to the perfect consistency again before using.
It’s also freezer friendly for up to 3 months. Thaw it overnight in the fridge and then bring to room temperature on the counter and whisk again as above.
More Frosting Recipes
- Vanilla Buttercream Frosting
- Chocolate Buttercream Frosting
- Cream Cheese Frosting
- Espresso Buttercream Frosting
- White Chocolate Cream Cheese Frosting
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Buttercream Frosting
Ingredients
- 1 cup Butter Lightly Salted, Softened*
- 1 cup Biscoff Cookie Butter
- 3 cups Powdered Sugar
- 3 Tbsp Whole Milk
Instructions
- Add softened butter and biscoff cookie butter to the bowl of your stand mixer and beat together until smooth and creamy.
- Add powdered sugar and milk and beat again until fluffy.
- Spread onto cakes or pipe onto cupcakes.
Notes
- Butter: We used lightly salted butter. Unsalted butter is also fine to use but you may want to add in ⅛ teaspoon of salt. The butter should ideally be softened first, but if you forget it’s not a big deal since we do beat the butter with the biscoff for a few minutes anyway before adding the other ingredients. Just cut the hard butter into small cubes before beating it with the biscoff.
- Biscoff cookie butter: This can usually be found in the same area of the supermarket as peanut butter. Trader Joe’s Speculoos Cookie Butter is also great to use.
- Cakes: This recipe makes enough to generously frost the top, middle and sides of a two or three layer 8-inch cake or a two layer 9-inch cake.
- Cupcakes: It’s enough to generously pipe frosting onto 12 cupcakes or to less generously pipe frosting onto 18-24 cupcakes.
- Storing: Biscoff buttercream keeps very well in the fridge for up to a week. It does get very firm in the fridge so it’s best to let it come to room temperature on the counter before using. If necessary give it another quick whisk with your electric whisk or in the stand mixer to get it to the perfect consistency again before using.
- Freezing: It’s also freezer friendly for up to 3 months. Thaw it overnight in the fridge and then bring to room temperature on the counter and whisk again as above.
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