This luscious Biscoff Cookie Butter Cream Cheese Frosting is super easy to make with 4 ingredients only. It is the perfect topping for your cupcakes, cookies and baked goods or to decorate, fill and frost cakes!
Why we love this recipe
Adding Biscoff Spread (aka Cookie Butter) to your Cream Cheese Frosting is a super easy and delicious way to elevate the frosting taste. And all you need to make this luscious frosting is 4 ingredients!
The cookie butter not only it adds a super delicious spicy flavour to the frosting, it also helps to stabilise it without the addition of a lot of sugar.
It is perfect frosting to use for Fall and Winter desserts, especially around the Holidays and Christmas. You can use it over this Easy Biscoff Cake (or as a filling for a layer cake), over Biscoff Cupcakes and Biscoff Muffins, as a frosting inside Sugar Cookies Sandwich, or even piped over Mini Biscoff Cheesecakes or No Bake Biscoff Cheesecake!
To make this Cookie Butter Frosting, you will need (scroll down to recipe card for all quantities):
- Cream Cheese: make sure it is at room temperature and soft so that it mixes easily with the other ingredients.
- Biscoff Spread: or Cookie Butter / Speculoos Spread. You will need to slightly melt it in the microwave so that it is quite fluid, but make sure to let it cool down a bit before using it.
- Icing Sugar (or Powder Sugar): Make sure it is sifted as powdered sugar tend to get lumpy.
- Cream: Thickened or Heavy Cream. You will just need a little bit to bring the cream cheese frosting together. Make sure it is a full fat cream - not a light cream.
As opposed to a classic buttercream frosting, you don't need any unsalted butter or egg whites here.
- Vanilla: add about 1/2 teaspoon of Vanilla Extract or Essence for even more flavour.
- Spices: to get as close to the original Speculoos Cookies taste, you can add a little bit of Speculoos Spices to the cookie butter frosting (about 1/4 teaspoon). That spice mix can be a bit hard to find though so it can be substituted with Cinnamon or Mixed Spices.
- Salt: just a pinch of Fine Table Salt (or Sea Salt) will balance the sweet flavours of the frosting.
How to make Biscoff Frosting
This cookie butter frosting is really super easy to make, either in the stand mixer with the paddle attachment or in a large bowl with a hand mixer.
Here are the step-by-step instructions:
- Slightly melt the Cookie Butter / Biscoff Spread in the microwave until liquid. Let it cool down for 5 minutes.
- Photo 1: Place the room temperature Cream Cheese and Cookie Butter in a large mixing bowl (is using a hand mixer) or the bowl of your stand mixer.
- Photo 2: Mix on medium-high speed (with your hand mixer or paddle attachment of the stand mixer) for 2 to 3 minutes, or until fully combined and no lumps remain.
I don't recommend using the whisk attachment here as we are not trying to add air into the mixture. You also don't need to mix these two ingredients for long, they just need to be lump-free. If the cream cheese is too cold, it will be harden to mix until smooth.
- Photo 3: Sift in the Icing Sugar (to remove any lumps) and mix on medium speed until combined. Stop to scrape the sides and bottom of the bowl if required.
- Photo 4: Add the Cream. Depending on the consistency you are after, you can add 2 to 3 tbsp (or even more for a lighter frosting). Start with the 2 tablespoons and add more if needed.
- Photo 5: Mix until your cookie butter frosting comes together. It should resemble the consistency of a thick whipped cream.
- Transfer into a piping bag and pipe the frosting over your cupcakes, cakes, cookies or baked goods. If not using straight away, you can place the frosting in an airtight container and store it in the fridge until ready to use.
Cookie Butter, sometimes also called Lotus Biscoff Spread or Speculoos Spread is a spread made out of Speculoos Cookies crushed and mixed with oil. It has a similar consistency to Peanut Butter but has a delicious sweet and spicy flavour.
Both Biscoff Spread and Cookie Butter are made from crushed Speculoos Cookie Crumbs mixed with Oil. Biscoff is a branded name for the Belgian company Lotus while Cookie Butter is a generic name used by different brands. Although the spread recipe can slightly vary from brand to brand, you can generally interchange biscoff and cookie butter when baking.
Yes, this biscoff frosting is quite stable but still deliciously light and creamy so it can be piped over a cake as a topping, used to frost the cake or to between the layers of your cake.
Because the cookie butter helps to stabilise the cream cheese frosting, you don't need to add a lot of sugar to it! The spread is quite sweet on its own as well, but the cream cheese really balances that sweet flavour. If you prefer sweeter frosting, you can increase the quantity of icing sugar - but you might have to also increase the quantity of cream so that the frosting is not too thick.
Tips for Success
- It is important for the Cream Cheese to be at room temperature to avoid getting a lumpy frosting. Unsifted Icing Sugar can also result in small lumps in the frosting.
- You do not need to mix or whip this cookie butter frosting for long; we are not trying to add a lot of air into the mixture here. Simply make sure that all the ingredients are well combined and with no lumps.
- For a thicker frosting, only use 2 tablespoons of Cream. For lighter and creamier frosting, add more cream until you reach the consistency you are after.
Storing & Freezing
This cookie butter cream cheese frosting should be stored in an air-tight container the fridge for up to 3 days. Once you use it to frost your baked goods, these should be stored in the fridge as well.
You can freeze the frosting in a freezer-friendly container or freezing bag. Let it thaw in the fridge, and re-mix it with a whisk or spatula when defrosted if required.
More Biscoff Recipes
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Biscoff Cookie Butter Cream Cheese Frosting
- 250 gr (9 oz) Cream Cheese - at room temperature
- 150 gr (1/2 cup + 2 tablespoons) Biscoff Spread - or cookie butter
- 100 gr (1 cup) Icing Sugar - sifted
- 30 to 45 ml (2 to 3 tablespoons) Heavy / Thickened Cream
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Slightly melt the Biscoff Spread in the microwave until liquid. Set aside to cool down for 5 minutes.
- Place the room temperature Cream Cheese and Cookie Butter in a large mixing bowl (is using a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment. Mix on medium-high speed for 2 to 3 minutes, or until fully combined and no lumps remain (see note 1).
- Sift in the Icing Sugar and mix on low to medium speed until combined. Stop to scrape the sides and bottom of the bowl if required.
- Add 2 tablespoons of Cream and mix until smooth. If the frosting seems too thick, mix in one more tablespoon (See note 2). It should resemble the texture of a thick whipped cream.
- Use straight away or store in the fridge in an airtight container for up to 3 days.
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- I don't recommend using the whisk attachment here as we are not trying to add air into the mixture. You also don't need to mix these two ingredients for long, they just need to be lump-free. If the cream cheese is too cold, it will be harden to mix until smooth.
- The 2 to 3 tbsp of cream should give you a frosting that is thick enough to be piped and hold its shape nicely. If you want a lighter frosting, you can continue to add 1 tablespoon of cream the the time until you reach the desired consistency.