This luscious Biscoff Cookie Butter Cream Cheese Frosting is quick to make with just four ingredients. It’s rich, creamy and perfectly spiced — ideal for topping cupcakes, cookies, muffins, cheesecakes or to fill and frost layer cakes.
Why we love this recipe
Stirring Biscoff spread (cookie butter) into cream cheese frosting instantly elevates the flavor with warm, spiced notes and a satisfyingly smooth texture. The cookie butter also helps stabilize the frosting so you don’t need a lot of icing sugar to get a great consistency.
This frosting is especially lovely for fall and winter baking, and it works beautifully as a topping, filling or decorative frosting for holiday bakes. Use it on cupcakes, layer cakes, muffins, cookie sandwiches or over mini cheesecakes for an indulgent finish.
Ingredients
To make this cookie butter cream cheese frosting, you’ll need the following (see recipe card for exact quantities):
- Cream Cheese — softened to room temperature so it blends smoothly.
- Biscoff Spread (cookie butter / speculoos spread) — warm slightly so it’s fluid, then let it cool a little before mixing.
- Icing Sugar (powdered sugar) — sifted to avoid lumps.
- Heavy / Thickened Cream — full fat; use a small amount to adjust consistency.
No unsalted butter or egg whites are required, unlike many buttercreams.
Optional additions
- Vanilla — 1/2 teaspoon vanilla extract for extra depth.
- Spices — a pinch of speculoos spice blend, cinnamon or mixed spice for a closer cookie-like flavor.
- Salt — a small pinch of fine sea salt to balance sweetness.
How to make Biscoff frosting
This frosting is easy to prepare by hand with a mixer or in a stand mixer fitted with the paddle attachment. Follow these steps:
- Warm the Biscoff spread briefly in the microwave until it becomes pourable, then let it cool for about 5 minutes.
- Place room-temperature cream cheese and the cooled cookie butter in a large bowl or the bowl of your mixer.
- Mix on medium-high (paddle or hand mixer) for 2–3 minutes until fully combined and lump-free. Avoid using a whisk attachment — you’re not trying to add air.
- Sift in the icing sugar and mix on low to medium speed until incorporated, scraping the bowl as needed.
- Add 2 tablespoons of cream and mix to reach a thick whipped-cream-like texture. If it’s too thick, add a third tablespoon to lighten it.
- When smooth and spreadable, transfer to a piping bag or use immediately. Store any extra in an airtight container in the refrigerator.
Recipe FAQs
Cookie butter (also sold as Biscoff or speculoos spread) is made from crushed spiced cookies blended with oil into a creamy, peanut-butter-like spread with a sweet, warm flavor.
Biscoff is a brand name (Lotus) for a popular speculoos spread, while cookie butter is the generic term. They are interchangeable in recipes, though sweetness and texture may vary slightly by brand.
Yes. This frosting is stable yet light enough to pipe, fill cake layers, or frost an entire cake.
Because cookie butter contributes sweetness and structure, you can keep the icing sugar moderate. Increase icing sugar if you prefer a sweeter frosting, and add a little more cream if needed to maintain a spreadable consistency.
Tips for success
- Use room-temperature cream cheese to avoid lumps; sift icing sugar before adding.
- Do not overmix — you only need to combine until smooth, not to aerate the frosting.
- Adjust cream: 2 tablespoons yields a thicker, pipeable frosting; 3 tablespoons gives a lighter, creamier texture.
How to use this Biscoff frosting
- Frost or fill layer cakes.
- Pipe onto cupcakes or mini cheesecakes.
- Use as a sandwich cookie filling or to top cookies and bars.
Storing & freezing
Keep the frosting in an airtight container in the refrigerator for up to 3 days. Frosted items should also be refrigerated. You can freeze the frosting in a freezer-safe container, thaw it in the fridge and rewhisk or fold it with a spatula before reuse if needed.
More Biscoff recipes
- Easy Biscoff Cake
- Cookie Butter Ice Cream
- Mini Biscoff Cheesecakes
- Biscoff Butter Cookies
- Biscoff Brownies
- Baked Biscoff Cheesecake
- Biscoff Truffles
- Easy Biscoff Donuts
Made this recipe?
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Recipe
Ingredients
- 250 g (9 oz) cream cheese, at room temperature
- 150 g (1/2 cup + 2 tbsp) Biscoff spread (cookie butter)
- 100 g (1 cup) icing sugar, sifted
- 30–45 ml (2–3 tbsp) heavy or thickened cream
Instructions
- Slightly melt the Biscoff spread until pourable, then set aside to cool about 5 minutes.
- Combine room-temperature cream cheese and the cooled cookie butter in a bowl. Mix on medium-high for 2–3 minutes until smooth and lump-free.
- Sift in the icing sugar and mix on low–medium until incorporated, scraping the bowl as needed.
- Add 2 tablespoons cream and mix until smooth. If too thick, add up to 1 more tablespoon to reach desired texture.
- Use immediately or store in an airtight container in the fridge for up to 3 days.
Notes
- Avoid the whisk attachment — you’re combining ingredients, not aerating them. Cold cream cheese will make the mixture lumpy and harder to smooth.
- 2 tablespoons of cream yields a pipeable, firm frosting; add the third tablespoon only if you want a lighter consistency.
Nutrition (per batch)
Calories: 2266 kcal | Carbs: 194 g | Protein: 26 g | Fat: 157 g | Sugar: 158 g