Attention all biscoff lovers! Have you been searching for the perfect frosting that will make your taste buds dance with delight? Well, here’s a good thing for you: the dreamy cookie butter frosting you’ve been longing for! This incredibly simple Biscoff Cream Cheese Frosting recipe requires only three ingredients! It’s also made without butter (if you’ve had enough of biscoff buttercream already…)! Get ready to indulge in the irresistible combination of cream cheese and the beloved biscoff spread, creating a luscious and unforgettable topping for your cakes and cupcakes.
- What is Biscoff?
- Ways To Use This Biscoff Frosting
- What Flavours Go Well With Biscoff Frosting?
- Equipment Needed
- Ingredients and Substitutes
- Tips For Best Results
- Other Delicious Frosting Recipes
- Other Biscoff Recipes To Try
- Recipe Card
- Biscoff Cream Cheese Frosting (Cookie Butter Frosting)
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What is Biscoff?
Biscoff, also known as speculoos, is a delightful treat that has taken the world by storm. Originating from the crisp and spiced speculoos cookies, which come from Belgium, Biscoff has become a beloved flavour that is now popular across the globe. These thin and crunchy biscuits are characterized by their rich brown sugar flavor, infused with aromatic spices like cinnamon, nutmeg, and cloves. With their distinctively addictive taste, Biscoff cookies have become a staple in every grocery store.
To take the Biscoff experience to another level, enter the world of Lotus Biscoff Spread. This smooth and creamy spread is made from finely ground speculoos cookies, transforming the beloved biscuits into a spreadable indulgence.
Imagine the irresistible combination of that signature Biscoff flavour, now effortlessly spreadable on toast, swirled into desserts, or simply enjoyed straight from the jar (my favourite way!).
Ways To Use This Biscoff Frosting
- Spread a generous layer of Biscoff frosting between cake layers to create a luscious and flavorful filling, turning an ordinary vanilla cake into an extraordinary delight.
- Frost a layer cake with Biscoff frosting, creating a visually stunning dessert that will leave your guests in awe and their taste buds craving more.
- Use this frosting for sandwich cookies or as a macaron filling.
- Sprinkle Biscoff cookie crumbs on top of the Biscoff frosting for added texture and a burst of intense Biscoff flavour.
- Use Biscoff frosting as a delicious topping for cupcakes, injecting a burst of indulgence into each bite-sized treat.
- Incorporate Biscoff frosting into a Biscoff cake recipe, doubling down on the delectable flavour and creating a truly heavenly dessert.
- Simply enjoy a spoonful of Biscoff frosting on its own, savouring the creamy, spiced goodness as a delightful treat.
What Flavours Go Well With Biscoff Frosting?
- Vanilla: The rich, spiced notes of biscoff frosting beautifully enhances the classic and delicate flavour of vanilla cake or cupcakes. The combination offers a perfect balance between sweet, buttery vanilla and the irresistible biscoff taste.
- Chocolate: Biscoff and chocolate make an irresistible duo. The creamy and spiced biscoff frosting adds depth and warmth to chocolate cakes or cupcakes, creating a harmonious blend of flavours that will have chocolate lovers coming back for more.
- Caramel: Combining biscoff frosting with caramel-flavoured cakes or cupcakes creates a symphony of caramelized sweetness. The buttery, spiced notes of biscoff frosting complement the rich, velvety caramel, resulting in a decadent and indulgent treat.
- Pumpkin Spice: When it comes to autumn-inspired flavours, biscoff frosting and pumpkin spice cakes or cupcakes are a match made in heaven. The warm spices of biscoff and pumpkin spice blend together flawlessly, providing a delightful seasonal treat.
- Banana: The creamy and slightly tangy taste of biscoff frosting pairs exceptionally well with the natural sweetness of banana-flavoured cakes or cupcakes. The combination offers a delightful contrast of flavours and textures that is sure to impress.
- Nuts: biscoff perfectly complements sweet bakes with a nutty flavor, especially pecans and peanuts.
You will need:
- A large bowl.
- Either a hand mixer (we love Kenwood) or a stand mixer with a paddle attachment.
- A rubber spatula to scrape down the sides of the bowl.
- A piping bag with a nozzle of your choice to decorate your sweet bakes.
Ingredients and Substitutes
This is an easy recipe with only three simple ingredients. Here’s what you will need (you can find quantities in the recipe card at the bottom of the post):
- cream cheese: full-fat, at room temperature. The supermarket’s own brand or Philadelphia will work well.
- biscoff cookie butter spread: whilst you can typically find both crunchy and smooth cookie butter in the shops, we recommend using smooth butter. This recipe also works perfectly well with other brands, like Aldi’s Belmond Biscuit Spread.
- icing sugar: also known as powdered sugar or confectioners’ sugar.
Using an electric mixer on low speed, beat room-temperature cream cheese and biscoff cookie spread in a large bowl. Alternatively, beat the mixture in the bowl of a stand mixer with a paddle attachment. Beat them together for a minute, ensuring to scrape down the sides of the bowl midway through the beating process.
Next, sift in the icing sugar and continue beating, increasing to medium speed. The frosting should reach a pipeable consistency. If the frosting appears too thick, incorporate a teaspoon of milk. Conversely, if it appears too loose, add some more icing sugar.
Tips For Best Results
We are sure this Cookie Butter Frosting will turn out just right whether you’re making it for the first time or not, but here are a few tips that might help:
- Take your cream cheese out of the fridge an hour before making this frosting. It should be at room temperature. The same goes for the speculoos cookie butter – keep it somewhere warm to make it less hard.
- Sift the icing sugar to avoid little lumps in the frosting.
- When beating the ingredients together, make sure to scrape the sides of the bowl a couple of times, as both cream cheese and biscoff tend to stick to the bowl.
- To achieve the right consistency you may need to add a teaspoon or two of heavy cream or milk to loosen the frosting. The easiest way to thicken this frosting is to add some more icing sugar.
- Store the Biscoff Frosting in the fridge if you’re not using it straight away.
Store prepared frosting in an airtight container or wrap the bowl with it tightly with plastic wrap before placing it in the refrigerator. This will keep it fresh for up to 3 days. Similarly, once you’ve frosted your baked goods, they should also be stored in the fridge to maintain their delectable taste and texture.
If you find yourself with leftover frosting or wish to save some for later use, freezing it is a convenient option. Simply transfer the frosting into a freezer-friendly container or freezer bag, ensuring it is well-sealed. When you’re ready to enjoy it again, allow the frosting to thaw slowly in the refrigerator. Once defrosted, give it a gentle whisk or mix with a spatula if needed to restore its creamy consistency and indulge in the irresistible flavours once more.
Other Delicious Frosting Recipes
If you are looking for another easy way to take your cakes and cupcakes to new rights, consider the frosting recipes below:
Other Biscoff Recipes To Try
If you love cooking with speculoos cookie butter, you are in like-minded company. Here are some more delectable recipes for you to try:
Biscoff Cream Cheese Frosting (Cookie Butter Frosting)
- Handheld Electric Mixer or Stand Mixer With Paddle Attachment
- Rubber Spatula
- 300 g cream cheese full-fat, at room temperature
- 200 g smooth biscoff spread at room temperature
- 80 g icing sugar sifted
- Using an electric mixer on low speed beat room-temperature cream cheese and biscoff cookie spread in a large bowl. Alternatively, beat the mixture in the bowl of a stand mixer with a paddle attachment.
- Beat the ingredients together for a minute, ensuring to scrape down the sides of the bowl midway through the beating process.
- Sift in the icing sugar and continue beating, increasing to medium speed. The frosting should reach a pipeable consistency.
- If the frosting appears too thick, incorporate a teaspoon of milk. Conversely, if it appears too loose, add some more icing sugar.