This easy Lotus Biscoff buttercream icing is luscious, decadent and full of Biscoff flavor! Perfect for frosting cakes and cupcakes or just lick it off the spoon, yum!
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Ah Biscoff. Also called Lotus Biscoff, they are little spiced biscuits of caramelized deliciousness. Commonly known as speculoos, these Belgium cookies have become hugely popular around the world and has developed somewhat of a cult following. These tasty little morsels are commonly available as a spread, making it perfect for flavoring buttercream, cakes, cheesecakes, ice creams and other desserts.
Can't get enough of Biscoff? Why not try making my Biscoff cheesecake, Biscoff ice cream, Biscoff rocky road or Biscoff cinnamon rolls. Delicious!
Recipe tips and frequently asked questions:
What is Biscoff Buttercream?
Lotus Biscoff frosting is a decadent combination of sweet, smooth buttercream and caramel Biscoff spread. Perfect for frosting cakes and cupcakes for a hit of Biscoff flavor.
What to use it on:
This Biscoff cookie butter buttercream is hugely versatile. It pairs fabulously with many flavors such as:
- Chocolate cake
- Vanilla cake
- Coffee cake
- Salted caramel cake
- Banana cake
- And of couse my fabulious Biscoff cake!
Use it on single or multi-layer cakes, or pipe into onto some gorgeous cupcakes.
How much cake can I frost?
This Lotus Biscof spread buttercream recipe makes enough for 12 generously frosted cupcakes or 1 generously frosted 2 layer 8 inch round cake, with frosting on the top, sides and middle.
Can you colour Biscoff biscuit buttercream?
This Biscoff buttercream frosting is a pale golden brown color, much like a paler version of Biscoff spread itself. If you want to color it this would work best with colors that naturally go well with light brown, such a yellow to make it more golden colored. If you try to add colors such as blue or green you will probably end up with a muddy brown color.
Can I make it vegan?
Believe it or not Biscoff spread is naturally vegan. The only animal products in this Lotus Biscoff icing is unsalted butter and a little milk to loosen it up.
In theory you could substitute the butter with your favorite vegan butter or margarine and replace the milk with your preferred plant bases alternative milk. I have not tested the recipe yet with these alternatives and can not say for certain if it works. Let me know if you want to know and I'll recipe test it and update the recipe!
Ingredients
Biscoff spread: available from some supermarkets, specialty stores and online. The buttercream works better with smooth Biscoff spread, if you use crunchy your buttercream will have more texture and may not spread as well. If you can't get Lotus Biscoff spread you can try another brand of cookie butter spread.
Icing sugar: also known as powdered sugar, it's a key ingredient in this cookie butter buttercream.
Unsalted butter: it's not buttercream without butter! The butter helps bind and set the buttercream. Make sure your butter is at room temperature before starting.
Lemons: a dash of lemon juice helps balance the sweetness of the buttercream. Fresh is best, I don't recommend bottled lemon juice. For less sweet buttercream replace some of the milk with lemon juice.
Salt: a little salt helps balance the sweetness of this buttercream.
Milk: a little milk helps loosen up the buttercream and make it workable. For sweeter buttercream replace some of the lemon juice with milk.
How to make Biscoff Buttercream
See the full recipe card at the end of the post for ingredient amounts and instructions.
First, make the brown butter. You can skip this step if you prefer, but it really adds a wonderful depth of flavor. Chop the butter into cubes. Heat a medium, light-colored saucepan on medium heat.
Add the butter and cook, stirring frequently until butter foams and goes brown and has a wonderful nutty aroma. This may take a few minutes. Watch it closely as it can brown and then burn quite quickly.
Immediately transfer to a heatproof container. Make sure you get all the brown bits at the bottom as that's where all the flavor is!
Hot tip: You can see the brown bits in the bottom right photo above. This is what I'd call lightly browned, you could take it further to add more flavor if you want to. Watch it very carefully and be prepared to take it off the heat the moment you are happy with it. There can be a very fine line between browned and burnt!
Chill in the fridge until the butter solidifies. The remove and return to room temperature. You need the butter at room temperature to make the cookie butter frosting.
Add the brown butter to a stand mixer or bowl, making sure you include all the brown bits at the bottom.
Add the Biscoff spread and cream the brown butter and Biscoff spread together in the stand mixer or with electric handheld beaters.
Sift in the icing sugar and salt. Add the lemon juice and milk. Beat on medium until fluffy and well combined. Pipe or spread onto your cake or cupcakes immediately, or store in an airtight container in the fridge or freezer until needed.
How to serve
To serve this Biscoff butter icing spread or pipe onto your favorite cakes or cupcakes. Fabulous paired with my Biscoff cake or a decadent chocolate or vanilla cake. Delicious!
How to store
This Lotus Biscoff frosting can be stored in an airtight container for up to one month in the fridge, or up to three months in the freezer. Return to room temperature before using. You may need to beat in a little more milk to loosen it up if it has dried out.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Biscoff Buttercream
Equipment
- Stand mixer or electric hand beaters
Ingredients
- 1 & ½ sticks (¾ cup/170gms) unsalted butter
- ¾ cup (225gms) Biscoff spread
- 2 cups (320gms) icing sugar or powdered sugar
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- 1 & ½ tablespoons milk
Instructions
I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!
- Chop the butter into cubes. Head a medium, light colored pan on medium.
- Add the butter and cook, stiring frequently until butter foams and goes brown and has a wonderful nutty aroma. This may take a few minutes. Watch it closely as it can brown and then burn quite quickly.
- Immediatly transfer to a heatproof container. Make sure you get all the brown bits at the bottom as that's where all the flavor is! Chill in fridge until butter solidifies. You need the butter at room temperature to make the frosting.
- Add the brown butter to a stand mixer or bowl, making sure you include all the brown bits at the bottom.
- Add the brown butter and Biscuff spread to the bowl of a stand mixer and beat together until smooth.
- Sift in the icing sugar and salt. Add the lemon juice and milk. Beat on medium until fluffy and well combined. Taste and check the texture. If it's too firm add another ½ tablespoon of milk and beat again. If it's too loose add another couple of spoonfulls of sifted icing sugar and mix well.
- Spread or pipe onto cakes and cupcakes and you're done!
Notes
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