Who here loves Biscoff cookies? Me! Who here loves Biscoff cookie butter? Me, me, me! (<– picture me jumping up and down with my hand in the air). Remember me? I’m the girl who sprinkles Biscoff cookie crumbs over her bowl of oats. Yep, you got it: I loooove Biscoff. Which is exactly why I came up with this recipe for Biscoff frosting. If you’re a Biscoff-lover like me, make sure to add this to your to-make list for this weekend.
This frosting is probably one of the easiest recipes on the blog. Which is perfect for Biscoff lovers who have a busy weekend coming up. You can whip this frosting up in about 5 minutes and you only need 4 ingredients to make it: Biscoff cookie butter, unsalted butter, powdered sugar, and heavy whipping cream. Mix all ingredients together until smooth, creamy and fluffy, and that’s it: Biscoff frosting. Deeeelish!
And do yourself a favor and get an extra large jar of Biscoff cookie butter so there’s plenty left to eat straight out of the jar… Um, I mean, on toast 😉
There are a lot of Biscoff frosting recipes to be found online, but I wanted to come up with a recipe that was more Biscoff than butter or sugar. My recipe calls for equal amounts of butter and powdered sugar (measured in grams) and three times as much Biscoff cookie butter!
Which means a real Biscoff kick!
It’s also why, while it’s made like an American buttercream, I decided to call this frosting a frosting. There’s just not enough butter in there to justify calling it ‘buttercream’. Still, like a buttercream, this frosting is extremely creamy and fluffy. It also pipes really well!
Enjoy this recipe guys. It’s sooo good! Especially on leftover peanut butter cupcakes that I had stashed in the freezer! Ooooor, on carrot cake. Seriously. My Triple Biscoff Carrot Cake is to die for!
Oh, and don’t forget to pin! Scroll down for a long pinnable image 😉
- 40g (or 2 tablespoons + 2½ teaspoons) unsalted butter, softened at room temperature
- 40g (or ¼ cup + 3 teaspoons) powdered sugar
- 125g (or ½ cup) Biscoff cookie spread
- 1 teaspoon heavy whipping cream
- In a medium-sized bowl, using an electric mixer fitted with the whisk attachment, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute.
- Add powdered sugar and, using a fork or rubber spatula, stir into the butter and Biscoff mixture. Once the powdered sugar is mostly incorporated, mix with the mixer until smooth.
- Add the cream and mix until the frosting is smooth and fluffy, about 1 minute. Use immediately or store in the fridge (tightly covered with plastic wrap) until needed.
- Frosting will keep for about two weeks in the fridge, stored in an airtight container or tightly covered with plastic wrap. Allow chilled frosting to come to room temperature before you want to use or serve it.