Biscoff frosting with a light, creamy texture and rich Lotus Biscoff flavor, made with mascarpone for a smooth, not-too-sweet finish.
This Biscoff frosting is a mascarpone-based frosting made with Lotus Biscoff spread for a light, airy, and creamy texture that’s easy to pipe.
I make it often for cakes and cupcakes when I want a smooth Biscoff frosting that isn’t overly sweet.
Why you'll love this recipe
- Light & creamy: made with mascarpone for a smooth, airy texture.
- Not too sweet: balanced Biscoff flavor without heaviness.
- Perfect for cakes: great for cupcakes, layer cakes, and desserts.
Ingredients for Biscoff Frosting
Here’s what you’ll need to make this Biscoff mascarpone frosting:
- Mascarpone – Keep it cold for the best texture.
- Heavy cream – Use full-fat cream (at least 30% fat) and make sure it’s well chilled.
- Powdered sugar – Avoid granulated sugar to keep the frosting smooth.
- Biscoff spread – The Lotus brand works best for that rich, spiced flavor.
- Vanilla extract – Use pure liquid vanilla or scrape the seeds from a vanilla bean for extra depth of flavor.
Tips for this recipe
- Use cold ingredients – The mascarpone and heavy cream should be well-chilled for a firm and airy frosting.
- Don’t overwhip – Stop mixing as soon as the texture is smooth and holds its shape to prevent it from curdling.
- Slightly warm the Biscoff spread – If it’s too thick, microwave it for a few seconds to help it blend more easily.
- Use a piping bag for a beautiful finish – A star tip will create a stunning, bakery-style swirl on cupcakes.
- Chill after piping – Let the frosting set in the fridge for the perfect texture and stability.
How to Make Biscoff Frosting
Add all the ingredients to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
Whip on low to medium speed until the frosting is smooth, thick, and holds its shape.
Ways to Use This Biscoff Frosting
- On layer cakes – A light and creamy filling that spreads smoothly between cake layers.
- On cupcakes – Pipe it into clean swirls for a smooth, bakery-style finish.
- As a cookie topping – Spread a thin layer for extra sweetness and Biscoff flavor.
- On crepes or pancakes – A comforting, indulgent breakfast or brunch topping.
- With fresh fruit – Use it as a dip for strawberries, apples, or bananas.
- In dessert parfaits – Layer with crushed cookies and cream for an easy no-bake dessert.
Storage
- Fridge: Store in an airtight container for up to 2–3 days.
- Room temperature: Keep a few hours in a cool place.
- Freezer: Not recommended for mascarpone-based frosting.
Recipe Variations
- Chocolate version – Add 1 to 2 tablespoons of cocoa powder for a richer, chocolate-forward Biscoff frosting.
- Coffee version – Mix in instant coffee dissolved in a small amount of cream for a tiramisu-style flavor.
- Caramel version – Replace part of the Biscoff spread with salted caramel for a more indulgent frosting.
- Spiced version – Add a pinch of cinnamon or ginger to enhance the warm Biscoff notes.
- Cheesecake version – Swap part of the mascarpone for cream cheese for a thicker, tangier frosting.
Recipe Questions
Can I make Biscoff frosting ahead of time?
Yes, prepare it up to 2 days in advance and keep it refrigerated.
Why is my Biscoff frosting too soft?
The ingredients may be too warm. Chill briefly, then rewhip until thick.
Can I pipe this mascarpone frosting?
Yes, it pipes well when cold and slightly whipped to a stable consistency.
More Frosting Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Biscoff Frosting (mascarpone)
- Total Time: 5 minutes
- Yield: 12 portions
Description
This Biscoff frosting made with mascarpone is light, creamy, and irresistibly delicious. Perfect for topping cupcakes, cakes, and desserts. Makes enough to fill two layers of a 6-inch cake or frost 12 cupcakes.
Ingredients
- 250 g (8.8 oz) mascarpone cheese - cold
- 250 ml (1 cup) heavy cream - full-fat and cold
- 3-4 tablespoon Biscoff spread
- 3 tbsp powdered sugar, sifted - about ¼ cup
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, combine all the ingredients: cold mascarpone, chilled heavy cream, sifted powdered sugar, vanilla extract, and Biscoff spread (if the spread is too firm, warm it slightly in the microwave for a few seconds).
- Using an electric mixer, whip on low speed for about 2 minutes until the frosting is smooth, thick, and holds its shape.
- Use immediately or refrigerate until ready to use.
Notes
Storage: Store in an airtight container in the refrigerator for up to 48 hours. If needed, lightly re-whip before using. If already used in a layer cake, it can be frozen for later.
Ratios:
- 1:1 (equal parts mascarpone and cream) → Best for cupcake topping or tart filling.
- 1:1.5 to 1:1.8 (more cream than mascarpone) → Ideal for filling layer cakes, parfaits, tiramisu, or for a lighter texture.
Tips:
- Use well-chilled ingredients for a firm and stable texture.
- Don’t overwhip to prevent the frosting from curdling.
- Slightly warm the Biscoff spread if it’s too thick before mixing.
- Let the frosting chill after piping for better stability.
- Use a digital kitchen scale instead of cups for precise measurements and best results.
- Prep Time: 5 minutes
- Category: frosting, fillings, cream
- Cuisine: French
Melanie
This frosting is amazing! I tried it on cupcakes and the texture was so light and creamy. Thanks for the recipe!