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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 1 vote
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


  • Stand mixer or electric hand beaters


  • 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


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!


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.  
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.  


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
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