If you’ve made my Spiced Pumpkin Biscoff cake before, you’ve experienced the magic of the Biscoff cookie butter frosting that goes with it. I get such rave reviews about this frosting any time I make it, and since it has the ideal flavor profile for Fall and Winter, it’s going to be so perfect for so many of your bakes. I’ll include my favorite cake flavor pairings below!
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The flavor of this buttercream comes primarily from the Biscoff cookie butter in the recipe. Biscoff cookies are famous for their delicious notes of cinnamon and caramel, and the Biscoff cookie butter is basically a spreadable version. Since it has such a smooth, creamy consistency, it’s so easy to add right into the buttercream and let the magic happen.
Aside from being absolutely decadent, this Biscoff buttercream is so creamy and easy to work with for using as a cake filling, crumb coating, frosting a smooth buttercream finish, and it’s even the right consistency for piping. It ends up being a soft beige color due to the Biscoff spread, but you can still add food color gel to create different hues if you wish. Just note that the resulting colors will be slightly muted since you’re adding them to a beige undertone.
Where to Find Biscoff Cookie Butter
I’m lucky to be able to find Biscoff cookie butter spread at my local grocery store and Target, but if you’re having a hard time finding it locally you can get it here on Amazon. You can also substitute any cookie butter in place of the Biscoff spread, so if you have a different favorite brand feel free to use that instead! I’ve also found some homemade versions out there on the internet if you really want to go the extra mile.
Cake Flavors to Pair with Biscoff Buttercream
This Biscoff frosting will elevate any cake flavor that pairs with spiced caramel. That makes the following cake recipes* extra compatible:
- Pumpkin Cake
- Pumpkin Chocolate Chip Cake
- Banana Cake
- Apple Spice Cake
- One-Bowl Chocolate Cake
- Coconut Cake
- Gingerbread Cake
*Keep in mind that you’ll need to double the recipe below to have enough for filling, frosting, and decorating any of the cake recipes above.
Here’s a quick video I made to show you the process of making this Biscoff buttercream from start to finish. You’ll also see how easy it is to work with for cake decorating:
PS: If you’re into recipe videos like this one, be sure to check out my YouTube Channel! You’ll find more of my favorite recipes, cake decorating tutorials, and so much more. Click the Subscribe button while you’re there so you never miss a new video!
Biscoff Buttercream
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 1/2 Cup (94g) Biscoff spread or cookie butter
- 3 Cups (360g) powdered sugar
- 1 tsp pure vanilla extract
- 2 Tbsp whole milk, room temperature
- pinch of salt, or to taste
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), beat the butter on medium-high speed until creamy, about 5 minutes, scraping down the bowl and paddle as needed. Add the Biscoff cookie butter and continue beating on medium-high until creamy and well combined, 1-2 minutes.
- Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after mixing in each addition. Add the vanilla, milk, and salt and continue mixing on low speed until smooth and fully combined.
Notes
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.
Did you make this recipe? Let me know what you think in the comments below, or by tagging me on Instagram! I love to see your creations and hear your feedback.
Hi! How could I modify the recipe to make cream cheese biscoff frosting and still have a stable frosting for piping? Thank you!
Hi Deborah! I haven’t tried making a cream cheese version of this recipe before, but if I were to attempt I would substitute half of the butter in the recipe with 8oz brick-style cream cheese and consider omitting or reducing the milk depending on the consistency after adding the powdered sugar. Hope that helps!
I trust you! Thanks!!!