Biscoff Buttercream Frosting

Biscoff buttercream frosting is a silky Swiss meringue buttercream flavored with cookie butter.

Smooth, light, and perfect for cakes and cupcakes, it brings that deep speculoos taste to any dessert.

This frosting has the creamy texture of classic Swiss meringue buttercream with the richness of Lotus cookie butter.

It pipes beautifully, stays stable, and adds a warm caramelized flavor to layer cakes, cupcakes, and fillings.

It’s the perfect choice when you want a smooth buttercream with a deep Biscoff flavor.

I work with Swiss meringue buttercream so often that I needed a Biscoff version that actually holds up — smooth, reliable, and simple to use in any dessert.

Why you'll love this recipe

• Smooth & stable – a creamy Swiss meringue buttercream with perfect texture for piping.
• Deep Biscoff flavor – rich cookie butter taste in every bite.
• Easy to use – spreads beautifully on cakes and cupcakes.

Ingredients notes

You need these ingredients to make this Biscoff spread buttercream:

• Egg Whites: Use large egg whites (be careful of any traces of yolks, as they could ruin the meringue).
• Granulated Sugar: Use extra fine white granulated sugar, not powdered sugar or brown sugar for a more brown and flavored buttercream.
• Butter: Use unsalted butter that should be softened but not too much. Take it out about 20 minutes before making the recipe.
• Vanilla: Use liquid vanilla extract or the seeds from a vanilla bean.
• Biscoff Spread: Lotus creamy cookie butter spread is sufficient to flavor this frosting, but you can replace it with finely ground Biscoff cookies or a combination of both.

Tips for this recipe

• Quality ingredients are essential for the best flavor and texture.
• Ensure your equipment is clean and dry, as any grease or water residue can compromise the texture of the buttercream.
• Whip the meringue until it forms stiff, glossy peaks. This may take several minutes, so be patient.
• Let the buttercream relax for at least 2 minutes at low speed, using a rubber spatula or your stand mixer fitted with the paddle attachment to remove air bubbles and achieve a creamy texture.

How To Make Biscoff Buttercream

This recipe is based on a classic Swiss meringue buttercream, known for its smooth and stable texture.

Heat the egg whites and sugar over a double boiler, whisking constantly until 55°C / 131°F and the sugar is completely dissolved.

Whip into a Swiss meringue in the bowl of a stand mixer on medium-high speed until the meringue is shiny, stiff, and the bowl feels barely warm.

Beat in the butter, vanilla, and salt a little at a time on medium speed until the butter is fully incorporated and the buttercream looks smooth.

Mix in the Biscoff spread (or finely ground cookies) and whip for a couple of minutes more until the Biscoff buttercream frosting is creamy and uniform.

Serving Suggestions

Here are some ways to use Biscoff buttercream frosting:

• Frosting for cakes: Spread Biscoff buttercream between cake layers and on top for a decadent finish.
• Cupcake topping: Pipe swirls of Biscoff buttercream onto Biscoff cupcakes with a piping bag and a piping tip for a delightful treat.
• Filling for macarons: Use Biscoff buttercream as a filling between two macaron shells for a flavorful twist.
• Cookie sandwich filling: Spread Biscoff buttercream between two cookies to make delicious cookie sandwiches.
• Dip for fruit: Serve Biscoff buttercream as a dip for fresh fruit like strawberries or apple slices for a sweet snack.

Storage

• Fridge up to 1 week in an airtight container
• Freeze up to 3 months
• Bring back to room temp then rewhip until smooth

Recipe Variations

• Replace the Biscoff spread: use finely crushed cookies or another flavored spread
• Biscoff chocolate buttercream: Make a dark chocolate Swiss meringue buttercream or my white chocolate Swiss buttercream and add extra biscoff cookies or biscoff butter spread for extra indulgence.
• Cinnamon flavor: add a hint of cinnamon in your buttercream to enhance de Biscoff flavor.
• Biscoff cookie crumbs: Add Biscoff cookie crumbs for an even tastier frosting.

Recipe Questions

Can I make it ahead?

Yes. Store it in the fridge and let it soften at room temperature before re-mixing.

Why does my buttercream look curdled?

It’s usually a temperature issue. Keep mixing until it comes together, or warm the bowl a few seconds.

Can I freeze Biscoff buttercream?

Yes. Freeze it in an airtight container, thaw overnight, and rewhip until smooth.

More Buttercream frostings

• Swiss meringue buttercream
• Vanilla buttercream frosting
• Russian buttercream
• Oreo buttercream

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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