Biscoff Frosting
Prep time: 
Total time: 
Makes about 1 cup. This recipe can easily be doubled.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Tough Cookie at