• Skip to main content
  • Skip to primary sidebar
Keep calm and eat ice cream
menu icon
go to homepage
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×
    You are here: Home / Other Desserts / Biscoff Buttercream

    Biscoff Buttercream

    Published: Feb 26, 2022 by Sarah Brooks

    52 shares
    • Share29
    • Yummly
    • Tweet
    Jump to Recipe
    Close up buttercream on beater with biscuits to the side and jar of spread in background, with text overlay, Biscoff buttercream and KCAEIC.

    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!

    Buttercream on beater with biscuits to the side and jar of spread in background.
    Lotus Biscoff buttercream icing.
    Jump to:
    • Recipe tips and frequently asked questions:
    • Ingredients
    • How to make Biscoff Buttercream
    • How to serve
    • How to store
    • Looking for more yummy Biscoff recipes?
    • 📋 Recipe

    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. 

    Buttercream in stand mixer bowl, with jar of spread, packet of biscuits and spatula to the side.
    Lotus Biscoff spread buttercream in a mixing bowl.

    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

    Ingredients: Biscoff spread, vanilla extract, lemon juice, milk, icing/powdered sugar, salt, unsalted butter.

    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.

    Process shots group 1: adding cubed butter to medium light colored saucepan, foaming butter with big bubbles, pouring browed butter into heatproof bowl, room temperature brown butter ready to beat.

    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.

    Process shots group 2: adding Biscoff spread, sifting in icing sugar, adding lemon juice, adding milk.

    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

    Biscoff cake decorated with frosting, with biscuits and jar of spread in background.
    Biscoff cake decorated with Biscoff frosting.

    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

    Looking for more yummy Biscoff recipes?

    Why not try making

    • Biscoff cake
    • Biscoff Cheesecake
    • Biscoff Ice Cream
    • Biscoff Rocky Road
    • Biscoff Cinnamon Rolls

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Buttercream in clear bowl with beater, spatula and biscuits to the side.
    Biscoff cookie buttercream in a bowl.

    📋 Recipe

    Close up buttercream on beater with biscuits to the side and jar of spread in background.

    Biscoff Buttercream

    Author: Sarah Brooks
    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!
    5 from 2 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Course Dessert
    Cuisine American, European
    Servings 14 generously iced cupcakes worth or 8 inch layer cake
    Calories 210 kcal

    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

    The recipe time includes hands-on making and cooking time.  It does not include time for the butter to solidify and cool after making the brown butter.  
    Buttercream can be very sweet.  I have tried to strike the right balance between sweet enough but not too sweet.  If you like it less sweet, replace some of the milk with lemon juice.  If you like it sweeter, replace some of the lemon juice with milk. 
    This 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.  
    Storage:
    This buttercream 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 before using.  

    Nutrition

    Calories: 210kcalCarbohydrates: 41gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.03gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 43mgPotassium: 5mgFiber: 0.01gSugar: 37gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 0.02mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: Cookie butter, frosting, icing, Lotus Biscoff, speculoos
    Tried this recipe?Let us know how it was!

    Join the community!

    Like Keep Calm and Eat Ice Cream on Facebook for more great recipes

    Close up buttercream on beater with biscuits to the side and jar of spread in background, with text overlay, Biscoff buttercream and KCAEIC.

    Pin it for later!

    Hand holding a beater with Biscoff buttercream frosting, with biscuits and jar of spread in the background.
    Making Biscoff buttercream frosting.
    52 shares
    • Share29
    • Yummly
    • Tweet

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sarah and Damian eating ice cream

    Ice cream from my favourite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

    Hi I’m Sarah and welcome to Keep Calm and Eat Ice-cream.

    I’ll be sharing all the things I love about ice-cream, eating it, making it, reviewing it, bathing it in (kidding) and all the things in between. So sit back, grab a scoop and come on a delicious journey with me

    Recipe of the month
    Biscoff Cheesecake

    Cheesecake on a serving board with serving wear, jar of Biscoff and Biscoff cookies and slice of cake in background.

    Latest ice cream recipes

    Close up peanut butter ice cream in a bowl with roasted peanuts.

    Peanut Butter Ice Cream

    Close up three scoops dulce de leche ice cream with drizzle.

    Dulce De Leche Ice Cream

    Close up of three scoops of ice cream in a bowl.

    Chunky Monkey Ice Cream

    More ice cream recipes

    Latest popsicle recipes

    Close up popsicles surrounded by fresh pineapple, cherries and cherry leaves.

    Pineapple Cherry Popsicles

    Close up Popsicles surrounded by fresh cherries and mango.

    Cherry Mango Popsicles

    Close up of strawberry jello popsicle with mini strawberry jello molds.

    Jello popsicles

    More popsicle recipes

    Latest dessert recipes

    Close up Oreo turkey cookies

    Oreo Turkey Cookies

    Milkshake in a mason jar with a straw, whipped cream, banana chip crumbs and a cherry on top.

    Banana Milkshake

    Group of three sundaes, classic, strawberry and caramel, with whipped cream, nuts, sprinkles, wafers and cherry, on a plate with spoons, nuts and sprinkles.

    Ice Cream Sundae

    More dessert recipes

    Short on time? - Check out our recipes and collections as web stories.

    Web Stories

    Check out more tasty recipes

    Most shared posts

    Cheesecake on a serving board with serving wear, jar of Biscoff and Biscoff cookies and slice of cake in background.

    Biscoff Cheesecake

    Shares: 2011

    Close up slice of caramilk cheesecake on a plate with a fork with rest of cake and caramilk chocolate in the background.

    Caramilk cheesecake

    Shares: 2466

    Close up passion fruit cheesecake with passion fruit coulis, a vintage fork in front, fresh passion fruit and passion fruit leave on the side.

    Passion fruit cheesecake

    Shares: 969

    Passion fruit coulis in a glass jar with a vintage spoon in front and fresh, cut open passion fruit and passion fruit leaves on the side, on a wooden chopping board.

    Passion fruit coulis

    Shares: 840

    Lemon, lime and bitters popsicles with fresh lemon and limes.

    Lemon, lime and bitters popsicles

    Shares: 797

    Footer

    About

    • About
    • Contact us
    • Privacy Policy
    • Accessibility Policy
    • Cookie Policy
    • Terms and Conditions

    Newsletter





    Social Media

    Follow me on your favorite social media and recipe sharing channels

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Copyright © 2022 Sarah Brooks