The Best Biscoff Buttercream Frosting Recipe
If the thought of adding crunchy Biscoff Cookie crumbs to a creamy Biscoff buttercream is wrong…I don’t want to be right!!
Table of Contents
I have decided that this amazing buttercream that is loaded with Biscoff cookie bits is my NEW favorite food! I know, I know…a frosting??! YES!
Not only does the buttercream frosting have a delicious Biscoff flavor but it also has just the right amount of texture and it will go perfectly on so many desserts.
Biscoff cupcakes…absolutely! A Biscoff Cake recipe…DUH! Sweetened condensed milk brownies…perfection! The possibilities are endless. This will be your new go-to frosting recipe!
Free Email Series
Tips & tricks to achieve the most delicious cookies of your life!
What goes into this Recipe
- Butter: A buttercream needs butter which is why it is so silky smooth and totally delicious. I prefer salted butter over unsalted butter, but it is a personal preference. NOTE: If you use unsalted butter you may need to add a pinch of salt to get the right flavor balance.
- Cream Cheese: Adds just the right amount of tang and keeps the frosting from being too sweet. Be sure to use full fat cream cheese to get the best end result.
- Powdered Sugar: Icing sugar gives the buttercream body and sweetness.
- Milk or Heavy Cream: A splash of milk {or heavy cream} is going to thin out the frosting to make it spreadable.
- Biscoff Cookie Crumbs: Adds just the right amount of spice and texture to the dreamy cookie butter frosting and enhances so many desserts, especially these Biscoff cupcakes! It gives you the iconic cookie butter flavor while adding a fabulous texture to the easy recipe.
See recipe card for full information on ingredients and quantities.
Substitution
If you prefer a smooth buttercream, omit the cookie crumbs and add 1/4 cup of speculoos cookie butter instead. You may not need the milk when you go with this combination. It would also be a much easier recipe to use in a piping bag because it wouldn’t have crumbs clogging up the tip.
How to make Biscoff Buttercream
- Begin by creaming together the butter and cream cheese using an electric mixer {I used a hand mixer}. Once the mixture is smooth, add the powdered sugar 1 cup at a time. NOTE: This can take a minute but keep going until everything is incorporated. Add a teaspoon of heavy cream or milk until you get the right texture.
- Finally, add the crushed cookies and mix into the buttercream by hand until it is evenly distributed. Use the frosting on cupcakes, cake layers, vanilla cake or any chocolate dessert! I like to spread a thick layer on the top of so many different desserts.
Expert Tips
- Use room temperature butter and cream cheese. Doing so will allow you to easily combine the ingredients and create a smooth texture.
- Make sure you are using fine cookie crumbs. If you try to use larger chunks of cookie it will be hard to spread and almost impossible to use a piping tip.
- Don’t add too much liquid. A cream cheese frosting takes awhile to come together, so be patient. Only add as much cream {or milk} that you need so that it doesn’t get too soft. The right consistency is thick but easily spreadable.
- Always add a drizzle of smooth Biscoff Spread to the top of the Biscoff buttercream icing. To get the perfect consistency, microwave a 1/4 cup of cookie butter spread in a microwave safe bowl until it is slightly runny. I like to use a spoon or fork to get the perfect drizzle.
- If you refrigerate the frosting, allow it to come to room temperature before using. The icing will firm up in the refrigerator and allowing it to sit on the counter for a few minutes will help with that.
Storage and Freezing
Store: Leftover Cookie Butter Frosting should be stored in the refrigerator because it contains cream cheese. Put it in an airtight container and it will last for up to 5 days.
Freeze: Biscoff frosting can be frozen for up to 3 months. For best results, I suggest freezing it in a bowl that has a tight fitting lid and also wrapping the bowl in plastic wrap.
Recipe FAQs
Creamy cookie butter is made by combining Biscoff cookies with sugar and fat {like oil}. The cookies have a combination of cinnamon, nutmeg, cloves, allspice and ginger flavors.
Lotus Biscoff Cookie Butter is probably the most popular brand but Trader Joe’s also carries their own that is not quite as sweet. Sometimes it is also called speculoos. I think that it tastes like a gingersnap cookie with a hint of cinnamon.
Honestly, this Biscoff icing can be used on almost anything. I love using the sweet frosting on cookie butter cupcakes or cookie butter cake but it also goes well on both vanilla cakes and chocolate cake.
Cookie butter can be found in the same aisle in grocery stores as peanut butter.
Do you love cookie butter? Try these recipes…
Did you try this recipe?Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Enter your email below and I’ll send it directly to your inbox!
Biscoff Buttercream Frosting
Ingredients
- 1 cup butter {softened}
- 4 ounces cream cheese {softened}
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-3 Tablespoons milk {or heavy cream}
- 8 Biscoff cookies {crushed}
Instructions
- Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter and cream cheese until well combined, about 3-4 minutes.
- Scrape up and down the bowl, then add the confectioners’ sugar and vanilla. Mix on low until the sugar is incorporated, adding enough milk to get a spreadable consistency. Continue to beat on medium high for another 3 minutes until the buttercream is smooth and creamy.
- Finally, add in the crushed cookies and mix until they are evenly distributed in the frosting. Store leftover frosting in the refrigerator. Allow the buttercream to come to room temperature before using.
