Biscoff Buttercream Frosting Recipe: Smooth Cookie Butter Frosting

Biscoff buttercream frosting is a silky Swiss meringue buttercream infused with cookie butter for a rich, caramelized speculoos flavor.

Light, smooth, and ideal for cakes and cupcakes, this frosting brings authentic Biscoff taste to any dessert while remaining stable and easy to pipe.

This frosting combines the satin texture of classic Swiss meringue buttercream with the warm, spiced sweetness of Lotus Biscoff spread.

It pipes beautifully and stays stable, adding a comforting caramel and spice note to layer cakes, cupcakes, and sandwich fillings.

It’s an excellent choice when you want a smooth, dependable buttercream with a pronounced Biscoff character.

Because I use Swiss meringue buttercream frequently, I developed this Biscoff version to be reliable, easy to work with, and true to cookie butter flavor.

Why you’ll love this recipe

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

Ingredients notes

Essential ingredients for this Biscoff buttercream:

• Egg whites: Use large egg whites. Any trace of yolk can prevent the meringue from forming properly.
• Granulated sugar: Extra-fine white granulated sugar dissolves cleanly in the meringue; avoid powdered or brown sugar here.
• Butter: Unsalted butter, softened but still cool—remove from the fridge about 20 minutes before use.
• Vanilla: Liquid vanilla extract or scraped vanilla seeds for extra depth.
• Biscoff spread: Lotus Biscoff cookie butter gives the best flavor; you can also use finely ground Biscoff cookies or a mix of spread and crumbs for texture.

Tips for this recipe

This method follows a classic Swiss meringue buttercream technique, giving a stable, silky result.

• Use quality ingredients for the best flavor and texture.
• Keep equipment clean and dry—any grease or moisture can interfere with the meringue.
• Whip the meringue until glossy, stiff peaks form. This can take several minutes, so be patient.
• Let the buttercream rest briefly and then mix at low speed to remove air bubbles and achieve a smooth finish.

How to make Biscoff buttercream

Begin by preparing a Swiss meringue: heat egg whites and sugar over a double boiler, whisking until the mixture reaches about 55°C / 131°F and the sugar has dissolved.

Whisk the hot egg white mixture in a stand mixer on medium-high until the meringue is glossy, forms stiff peaks, and the bowl feels mostly cool to the touch.

Reduce speed and add the softened butter, vanilla, and a pinch of salt piece by piece until incorporated. Increase speed and whip until the buttercream thickens and becomes smooth—it may appear thin or grainy before it comes together.

Mix in the Biscoff spread or finely ground cookies and whip a few more minutes until the buttercream is uniform and creamy.

Serving suggestions

Ways to use Biscoff buttercream:

• Frost cakes: Spread between layers and around the cake for a rich finish.
• Top cupcakes: Pipe swirls with a piping bag and tip for neat, consistent decoration.
• Macaron filling: Sandwich between macaron shells for a flavorful twist.
• Cookie sandwiches: Use as a filling between cookies.
• Fruit dip: Serve as a dip for strawberries or apple slices as a sweet snack.

You can use this buttercream to fill and frost a Biscoff cake or to top Biscoff cupcakes to amplify cookie butter flavor.

Storage

• Refrigerate in an airtight container for up to 1 week.
• Freeze up to 3 months.
• Thaw, bring to room temperature, then rewhip to restore a smooth texture before using.

Recipe variations

• Alternative to Biscoff spread: use finely crushed cookies or another flavored spread.
• Chocolate Biscoff buttercream: Add dark or white chocolate Swiss buttercream and fold in extra Biscoff spread or crumbs for a chocolate-cookie hybrid.
• Cinnamon: A small pinch of cinnamon will accentuate the warm spice notes of Biscoff.
• Cookie crumbs: Stir in Biscoff cookie crumbs for extra texture and flavor.

If you prefer a lighter option, try a Biscoff mascarpone frosting for a creamier, tangier finish.

Recipe questions

Can I make it ahead?

Yes. Refrigerate and let soften at room temperature, then rewhip before using.

Why does my buttercream look curdled?

Temperature differences are usually the cause. Continue mixing until it smooths out, or warm the bowl briefly and mix again.

Can I freeze Biscoff buttercream?

Yes. Freeze in an airtight container, thaw overnight in the fridge, bring to room temperature, and rewhip until smooth.

More buttercream frostings

• Nutella Swiss meringue buttercream
• Oreo Swiss meringue buttercream
• Strawberry Swiss meringue buttercream

I hope you’ll enjoy this recipe. If you try it, feel free to leave a comment. Happy baking!

Biscoff Buttercream Frosting

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5 from 1 review

• Author: Fadela
• Total Time: 20 minutes
• Yield: 10-12 portions