The Best Biscoff Buttercream Frosting for Cake

The Best Biscoff Buttercream Frosting for Cake

My love for Biscoff runs pretty deep! I love finding ways to incorporate Biscoff into my cakes, so I was especially excited when I finally created a Biscoff buttercream. And, you guys, this really is the best Biscoff buttercream frosting for cake. I think you’ll agree as soon as you make and eat the first cake you use it for! 

Biscoff can be enjoyed in so many different ways–ice cream, spread, or even just the Biscoff cookie by itself. But I think we can all agree the best way it tastes is in a cake! Can you imagine a cake covered in the most amazing and creamy Biscoff buttercream? I just love it so much. And I’m so excited to share it with you! 

the best biscoff buttercream frosting for cake. www.cakebycourtney.com

The Best Biscoff Buttercream Frosting Recipe

The Biscoff buttercream is actually pretty simple to make. It’s pretty similar to how you make my other buttercream frosting recipes, but of course, you incorporate the Biscoff spread (or cookie butter spread). 

To make the Biscoff buttercream frosting, you will need: 

  • 5 cups (625 g) powdered sugar, measured and then sifted
  • 1 ½ cups (339 g) unsalted butter, slightly cold
  • 1 cup (250 g) Biscoff spread (can also use cookie butter spread)
  • 1 tsp (4.2 g) vanilla extract
  • ¼ cup (47.8 g) heavy whipping cream
  • Pinch of salt

First, you will beat the butter and the Biscoff spread with an electric mixer at medium-high speed. Beat it until smooth, which is about 45 seconds. 

Next, slowly add in the powdered sugar, mixing it at a slow speed. Once it’s all incorporated, turn the mixer to high speed and add in the vanilla, heavy cream, and salt. Continue to beat at high speed until the mixture is nice and fluffy (about 4-5 minutes). 

Scrape down the sides of the bowl if needed to help keep everything nicely mixed in. Once you get that fluffy texture, beat the frosting by hand with a wooden spoon a couple of times to help get any remaining air out. 

You can either make this right at the time you want to use it to frost your cake, or you can make it ahead of time. It can be stored in your fridge for up to one week in an airtight container. If you do make it ahead of time, be sure to let it get back to room temperature and beat it for a bit to help get that fluffy texture back. 

Top 3 Biscoff Buttercream Frosted Cakes

I have a growing list of Biscoff-flavored cakes and I don’t see that shortening any time soon! If you have a deep love for Biscoff or cookie butter like I do, we can enjoy these cakes together! I am excited to know what you think of this Biscoff buttercream recipe too. I think it could even become your new favorite flavor of buttercream frosting for your cakes! 

Biscoff Buttercream Frosted Cake #1: Oatmeal Biscoff Cake

oatmeal biscoff cake recipe. www.cakebycourtney.com

The inspiration for my Oatmeal Biscoff Cake comes from the oatmeal cookie covered in cookie butter you can get from Twisted Sugar. I tried it once and I’ve been in love with it ever since! This cake is unique because the cake layers bake on top of a giant Biscoff cookie layer. You can check out my original post for this cake to get a step-by-step tutorial on how to assemble this cake. I can’t wait for you to try it!

Biscoff Buttercream Frosted Cake #2: Biscoff Brownie Cake

biscoff brownie cake recipe

My rich and decadent Biscoff Brownie Cake comprises Biscoff cake layers surrounding a brownie cake layer, along with chocolate ganache in between each one. The entire cake is covered in a Biscoff buttercream frosting and finished off with a chocolate drip. Is your mouth drooling too?

I tried several homemade brownie recipes to use as my brownie layer, but I couldn’t find a single one that I liked as much as the Ghirardelli box mix! So feel free to use your favorite brownie mix (box or homemade) for that cake layer. And the rest of this cake is a beautiful combination of chocolate and Biscoff!

(Speaking of brownies, you have to check out my Peanut Butter Chocolate Brownie Bars! You will die!)

Biscoff Buttercream Frosted Cake #3: Caramel Apple Cheesecake Cake with Biscoff Crust

cakes using biscoff buttercream frosting. www.cakebycourtney.com

This cake has quite the name, but only because it is quite a masterpiece! My Caramel Apple Cheesecake Cake with Biscoff Crust is made up of moist apple cider cake layers that are baked on a Biscoff pecan crust. That is then topped with a no-bake cheesecake filling and apple pie filling. Then, the entire cake is finished off with Biscoff buttercream and salted caramel. Wow! Right? While this cake has lots of fall-themed flavors in it, you could be (and probably should be) enjoying this cake all year round. It’s so amazing! 

The Best Biscoff Buttercream Frosting for Cake

Are you convinced that this really is the best Biscoff buttercream frosting for cake? Are you also excited to try out one of my cakes using the buttercream recipe? I can’t wait to see which ones you try and end up loving! Come let me know over on Instagram @cakebycourtney. Follow me there too so you can get the best tips and tricks on all things cake!

https://cakebycourtney.com/cakedecorating101/

 

oatmeal biscoff cake recipe. www.cakebycourtney.com

Biscoff Buttercream Frosting

The best Biscoff buttercream frosting for cake.
5 from 2 votes
Cook Time 15 mins
Total Time 15 mins

Equipment

  • Stand mixer

Ingredients
  

  • 1 1/2 cups (339 g) unsalted butter, slightly chilled
  • 1 cup (250 g) Biscoff spread
  • 1 teaspoon (4.2 g) vanilla extract
  • 5 cups (625 g) powdered sugar, sifted
  • 1/4 cup (57.5 g) heavy whipping cream
  • pinch of salt

Instructions
 

  • In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread on medium-high speed for about two minutes.
  • With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  • Add the vanilla, cream ,and salt and increase the speed to medium-high and beat the frosting for 3 to 5 minutes, until light in color and texture. 
Tried this recipe?Let us know how it was!

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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  1. 5 stars
    Made this buttercream and used it with your biscoff cake for my son’s wedding rehearsal dinner. It was beyond delicious!