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!
150gr (1/2 cup + 2 tablespoons)Biscoff Spreador cookie butter
100gr (1 cup)Icing Sugarsifted
30 to 45ml (2 to 3 tablespoons)Heavy / Thickened Cream
Instructions
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.
Video
Notes
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.