The ultimate cookie butter frosting! This easy Biscoff buttercream is incredibly simple, easy to adjust, smooth and creamy. Plus, it is loaded with Biscoff spread for the best caramelised cookie flavor.
For these dreamy cookie butter frosting, you'll need:
- Biscoff Cookie Butter Spread - so technically speaking, you don't have to use Lotus Biscoff brand here. You just need a good smooth cookie butter.
- Butter - unsalted butter, softened at room temperature. You can use salted butter here, but it will add a slight touch of salty flavour to the overall frosting. This is a personal preference and many people are used to using salted butter regularly in their frostings.
- Powdered sugar - or icing sugar, sifted to remove any lumps.
- Milk - a few tablespoons of milk will give your buttercream that smooth and silky texture perfect for spreading all over your latest bake! I like to use full fat or whole milk, but 2% or semi-skimmed will also work here. The amount of milk may vary slightly. This is based on the climate in your kitchen and how soft your butter was. Essentially, softer butter and/or warmer kitchens may require a little less milk to reach their optimum consistency. Colder kitchens and stiffer butter will need a little more. Use your judgement here - it's your frosting! I'll offer a few tips below for adjusting the milk.
How to Make Biscoff Buttercream
Well, for starters, you get yourself a jar of Biscoff! Then you follow the instructions in my recipe here for a creamy smooth and super cookie butter filled frosting!
This easy Biscoff buttercream will take minutes to whip up and follows essentially the same process as my classic Vanilla American Buttercream Frosting, with the notable addition of lots of cookie butter spread.
Start by beating together your softened butter and Biscoff on a low speed until creamed together and smooth. Then add the sifted powdered sugar in a few additions, continuing to beat slowly. Finally add the milk. Then beat on slow for until well mixed and creamy smooth - usually about 3-5 minutes.
Tips for best results:
- I like to use a stand mixer fitted with a paddle attachment, beating at low speed. Your goal isn't to add air here, so you don't want to use a whisk. You can use a handheld electric beater, but the nature of a handheld beater will add more air, so you may find the buttercream to include more air holes when you're done!
- Add the powdered sugar in halves or thirds, beating after each addition. This is less about the outcome of the buttercream and more about the outcome of your kitchen! Powdered sugar added in large amounts to a mixer will make a cloud of sugar dust as soon as you start beating. The more sugar, the bigger cloud. Adding in increments makes this less cloudy!
You might find that you want to adjust this frosting - either making it thicker or thinner to better suit your purposes. In particular, if you are piping the frosting with smaller tipped nozzles, a thinner or runnier consistency will make your life a lot easier!
This Biscoff icing can be adjusted quickly and easily with milk or powdered sugar.
Making Thinner Frosting
To make this a slightly thinner or runnier consistency, add a touch more milk to the mixture. Begin by making as directed and then add extra milk a teaspoon at a time, beating after each addition to check the consistency.
Liquid goes a long way in buttercreams! Adding in these small increments means you will avoid over-adding and then having to readjust to thicken.
Making Thicker Frosting
You may feel your frosting is too runny and you need it thicker. This occasionally happens in warmer kitchens, more humid climates or when stacking layer cakes. If this is the case, add additional powdered sugar a tablespoon at a time, beating after each addition to check consistency.
Just like the liquid, you want to avoid adding in large amounts. Powdered sugar is usually safe to add in slightly larger amounts than the milk (so a tablespoon as opposed to a teaspoon at a time). Also, to avoid adding lumps to the frosting, be sure to sift any additional powdered sugar first.
Crunchy or Smooth Biscoff for Frosting?
The question of using crunchy or smooth Biscoff for your buttercream is really a matter of personal preference and what you are looking for in your frosting.
If you want your frosting to be super smooth and creamy - easily spreadable on your cake, then I'd recommend using smooth cookie butter. This will blend well into your butter and create a smooth consistency in your finished product.
Crunchy Biscoff can be used in this recipe, but your frosting will not be super smooth. This is because the crunchy cookie butter spreads still include crushed bits of cookies - like the crumbs you would use in my Lotus Biscoff Crust Recipe. These won't break down further in the process of making your buttercream. This means the final product will have a grittier texture with bits.
The benefit of crunchy Biscoff is that it will add a bit of texture to your frosting. It might not be perfectly smooth, but might be what you're looking for. It's especially good as a filling for a layer cake.
When to Use Biscoff Buttercream
Now you've got your Biscoff Buttercream, you might be wondering what you can do with a cookie butter frosting! Well, the options are really endless.
This Biscoff frosting goes great with cupcakes, try it with my Cinnamon Cupcakes or even my Gingerbread Cupcakes. These will both give a spiced cupcake base and the flavors compliment the Biscoff.
Alternatively, try a larger cake. Biscoff icing goes well on my Thrifty Pound Cake, Cinnamon Pound Cake or even with a Banana Pound Cake.
You can also use this frosting with cookies. Top off a basic sugar cookie, such as my Small Batch Sugar Cookies or try sandwiching my Cookie Butter Cookies with Biscoff Buttercream for the ultimate cookie butter cookie experience!
Yes!! If you're looking to make the best Biscoff buttercream for your latest bake, then you have come to the right place - this recipe is for you!
In short: Biscoff!! This frosting is packed full of cookie butter spread and will have a strong caramelised cookie flavour from the Biscoff, similar to speculoos. So, if you like speculoos, Biscoff or caramelised cookies, you'll love this frosting!
This Lotus Biscoff icing should be stored just like a traditional all-butter American buttercream. While it can be left out at room temperature for a few hours, if you are making in advance, this should be kept covered in the refrigerator overnight (or for up to 3 days). When ready to use, allow to sit at room temperature to soften slightly and give it a short beat with your mixer to help loosen to a spreadable consistency.
Once used as frosting, your cake should also be stored in the refrigerator if leaving for more than a few hours. For shorter periods or if your kitchen runs cold, you can also store in a sealed container in a cool/dark space.
You can also freeze this buttercream for up to three months, either before use or frosted on your bake (though this will depend on if your bake can be frozen as well!).
Need more Biscoff in your life? I've got you covered:
- 1 cup unsalted butter softened at room temperature
- 3½ cups powdered sugar or icing sugar, sifted
- ½ cup Lotus Biscoff Spread smooth, or other cookie butter spread
- 2 tablespoon milk full fat or semi-skimmed (see note about adjustments)
- In the bowl of a stand mixer fitted with a paddle attachment beat together the butter and Biscoff cookie butter spread, on a low speed, until combined (1-2 minutes)
- Sift half of the powdered sugar into the mixing bowl and beat slowly to incorporate. Then sift the remaining powdered sugar in and again beat slowly.
- Add the milk, continuing to beat on a low setting for about 5 minutes until light and creamy. (see note)
- Your Biscoff buttercream is now ready to use!
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