If you love Biscoff, you're going to be obsessed with this creamy and light Biscoff frosting! Made with mascarpone, it's not too sweet, perfectly smooth, and pairs beautifully with cakes, cupcakes, and more.
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This Biscoff mascarpone frosting is pure indulgence! Light, airy, and incredibly creamy, it melts in your mouth with the rich, spiced flavor of Biscoff.
Just like my mascarpone frosting recipe, this Biscoff mascarpone frosting is light, creamy, and fluffy. Made with mascarpone, heavy cream, powdered sugar, vanilla, and Biscoff spread, it’s perfectly spiced and not too sweet
It’s ideal for frosting cupcakes, layering cakes, filling desserts, or—let’s be honest—sneaking a spoonful straight from the bowl!
Ingredient You Need
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.
How to Make Biscoff Mascarpone Frosting
Here’s a quick visual guide! Don’t forget—the full recipe with exact ingredient measurements is in the recipe card below.
Whip on low to medium speed until the frosting is smooth, thick, and holds its shape.
Add all the ingredients to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment.
Ways to Use This Biscoff Frosting
- On a layer cake – A light and creamy filling between cake layers, like in this Biscoff cake.
- On cupcakes – Pipe it into pretty swirls for an extra indulgent touch, just like my Biscoff cupcakes.
- As a topping for cookies – Spread a thin layer for an extra dose of sweetness, or try it on my Biscoff cookies.
- On crepes or pancakes – A dreamy, comforting breakfast treat.
- With fresh fruit – Perfect as a dip for strawberries, apples, or bananas.
- In a dessert parfait – Layer it with crushed cookies and a drizzle of caramel for an easy no-bake dessert.
Tips for this recipe
Variations & Substitutions
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I hope you enjoyed this Biscoff whipped cream mascarpone frosting! Feel free to rate it and leave a comment to let me know what you think. Happy baking! 😊
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Biscoff Mascarpone Frosting
- Total Time: 5 minutes
- Yield: 12 portions
Description
This Biscoff mascarpone frosting is light, creamy, and irresistibly delicious. Perfect for topping cupcakes, cakes, and all your favorite treats! (Makes enough to fill two layers of a 6-inch layer 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 tbsp 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
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