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Biscoff buttercream is basically frosting with a cookie obsession. And we’re here for it. It’s smooth, sweet, and loaded with that spiced cookie butter flavor that somehow makes everything taste cozier.

You only need a few pantry basics and one glorious jar of Biscoff to pull it off. And yes, it’s totally spoon-worthy. Pipe it onto our Biscoff butter cookies or use it to frost a beautiful layer cake.

A jar piped with a swirl of biscoff buttercream next to biscoff cookies.

If you’re into spreadable dessert addictions, you might also want to check out my Nutella buttercream. Just don’t blame me when you end up making both.

Here’s Why This Biscoff Buttercream Recipe Works

Ultra-creamy texture: Softened butter and a splash of cream make this smooth enough to spread, swirl, or pipe without a fuss.

Big Biscoff flavor: This isn’t one of those “just a hint” situations. The cookie butter takes over in the best possible way, with bold caramel and spice in every bite.

No fancy equipment required: If you’ve got a hand mixer and a bowl, you’re set. No stand mixer? No problem.

Use it on just about anything: Cupcakes, cookies, layer cakes, spoons… whatever needs frosting. It plays nice with everything.

Ingredients for biscoff buttercream: biscoff cookie butter, vanilla, salt, cinnamon, butter, powdered sugar, and cream.

Recipe Tips

Use room-temp butter: Cold butter won’t whip properly, and melted butter will ruin the texture.
Add sugar gradually: Dumping it all at once can cause a powdered sugar explosion, and clumps
Don’t skip the cinnamon: It adds a warm background note that plays perfectly with the Biscoff.
Adjust the cream slowly: Start with less. You can always add more if it’s too thick.

A dish filled with biscoff cookie buttercream.

This buttercream is what happens when Biscoff decides to become frosting. Smooth, sweet, and full of that caramel-y spice. It belongs on everything. Want something lighter and less sweet? Try coconut ermine frosting. It’s silky, smooth, and made without powdered sugar.

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Glass jar of cookie butter frosting topped with Biscoff cookie, cookies nearby.

Prep Time: 10

Total Time: 10

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Biscoff Buttercream

By Dahn Boquist

This Biscoff buttercream is rich, smooth, and loaded with cookie butter flavor. It comes together with just a handful of ingredients and no fancy tools. Perfect for frosting cakes, cupcakes, cookies, or honestly, eating straight from the bowl.

If you make this recipe, please leave a star rating and comment.

Servings: cups

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Ingredients

▢ 1 cup butter, softened (226 grams)
▢ 3 cups powdered sugar, confectioners sugar
▢ ⅔ cup Biscoff cookie butter, 264 grams
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon ground cinnamon
▢ ½ teaspoon salt
▢ 1 to 4 tablespoons heavy cream

Instructions

Place the butter in a mixing bowl and beat on medium speed until smooth and creamy.
Stop the mixer and add the powdered sugar. Start the mixer on low speed and gradually increase the speed to medium high. Mix until well combined.
Add the cookie, butter, vanilla, cinnamon, and salt. Beat until well combined.
If the butter cream looks too stiff, add the heavy cream 1 tablespoon at a time mixing well between each addition.

Notes

Want a little crunch? Use a crunchy Biscoff spread if you want a little extra texture and crunch in the buttercream, but remember the small chunks of cookie will not pipe through smaller piping tips.

Storage: You can store the buttercream at room temperature for up to three days or in the fridge for 3 to 4 weeks. You can also freeze the buttercream for 3 to 4 months.

It’s especially good on Pumpkin Spice Cake, our Banana Layer Cake or these Carrot Cupcakes. Basically anything that plays well with warm spices and a rich, creamy finish.