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.
This Biscoff mascarpone frosting is perfect for filling my Biscoff cake or topping soft and fluffy Biscoff cupcakes.
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.
If you’re looking for more frosting and filling ideas for cakes, you can find them all here.
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.
If you prefer a richer frosting for cakes and layer cakes, try my Biscoff buttercream.
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. If you try it, feel free to leave a comment. 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!
Anna
Tastes great! Though i mixed it for a minute or so with a hand mixer and it curdled so badly! So then i kept mixing but it was just worse. Finally i put it in the microwave and carefully mixed every 10 seconds and eventually it smoothened. But after it thickened in the fridge it seperated again
Im not sure what i did wrong or why it happened...
Fadela
Thank you for your feedback! I’m sorry the frosting split. Mascarpone can be quite sensitive to overmixing, so it’s best to mix just until smooth and combined. Make sure your ingredients are at the recommended temperatures, too!