Easy Biscoff Buttercream Frosting

This 4-ingredients vegan Biscoff buttercream uses the popular cookie butter to create a light, fluffy, creamy frosting that tastes just like Biscoff cookies – warm, lightly spiced, with hints of brown sugar!

Fluffy, Creamy, Decadent 4-Ingredient Biscoff Buttercream

Biscoff is one of those ‘accidentally vegan’ products that took vegan bakers and sweet tooths by storm with its practically addictive warm, caramelized biscuit flavor with hints of warm spice. And, if you’re as obsessed with it as we are, then this Biscoff buttercream recipe (aka cookie butter frosting!) is a must-know!

It’s so simple to make, too, with just four ingredients (made easily vegan with a couple of simple ingredient swaps) and one bowl. You can even customize its flavor and consistency in several ways, ready to pipe or spread over vegan cupcakes, cookies, brownies, cakes, and more.

You might also like these recipes for Biscoff blondies, simple vegan vanilla buttercream or lemon buttercream frosting.

The Biscoff Frosting Ingredients

Turning this cookie butter buttercream vegan is as simple as using dairy-free butter and vegan milk for an almost identical flavor and consistency. The entire recipe consists of only 4 ingredients.

• Biscoff: We love to use Lotus Biscoff cookie butter for that classic warm, spiced flavor. However, any creamy cookie butter will technically work.
• Vegan butter: We use softened, unsalted (though salted works in a pinch) vegan butter –around 80% oil/fat is ideal, like Miyoko’s, Earth Balance, or Flora plant.
• Powdered sugar: (confectioner’s sugar/icing sugar) Use organic or vegan labeled powdered sugar to ensure it’s vegan OR make your own by grinding (in a coffee/spice grinder) and then sifting granulated white sugar.
• Vegan milk: Use your preferred plant-based milk. We like soy milk or oat milk. This helps to create a lighter, creamier vegan Biscoff buttercream. Plant-based cream works, too, for creamier flavor.

What Could I Add to Biscoff Buttercream?

• Vanilla extract: Increase the cookie flavor with a few drops of natural vanilla extract.  
• Salt: If you’ve used unsalted butter, adding just a tiny pinch of salt to the Biscoff butter icing can help balance the sweetness and enhance the overall flavor.
• Nut butter: Replace 1-2 tbsp Biscoff with almond or peanut butter for a nutty flavor.
• Spices: Increase the warm Biscoff buttercream flavor with cinnamon or pumpkin pie spice, added to taste.
• Cocoa powder: Make chocolate biscoff frosting by replacing 1-2 tbsp of powdered sugar with unsweetened cocoa powder.
• Coffee: Add 1-2 tbsp instant coffee/espresso powder to the Biscoff frosting.

How to Make Biscoff Buttercream Frosting

• 1) First, add the soft vegan butter to a stand mixer bowl with a paddle attachment or a large bowl (if using a handheld mixer) and beat it at medium speed for 2 minutes.

• 2)Then, add the Biscoff cookie butter and mix for a further minute.

• 3) Gradually add the (sifted) confectioner’s sugar, a few spoonsful at a time, while beating the Biscoff butter mixture until it’s all combined.

If needed, reduce the speed to low to begin to avoid mess. Also, pause to scrape down the sides of the bowl if needed – to ensure it’s thoroughly mixed.

• 4) Finally, add the vegan milk and beat for a further 2-3 minutes until light and fluffy.

If you’d prefer a thinner frosting, add more vegan milk, one teaspoon at a time.

FAQs

Top Recipe Tips and Notes

• Use softened vegan butter: It must be at room temperature to beat quickly and smoothly. To quickly soften vegan butter, grate it and allow it to sit for 10 minutes.
• For a thicker/thinner frosting: Play around with the ratio of powdered sugar to plant-based milk. Chilling the frosting (for 15-20 minutes) will also help it thicken slightly.
• If it’s too fluffy: Either reduce the mixer to low OR use a rubber spatula to knock out extra air from the buttercream.
• If the frosting looks broken: Add more softened vegan butter, a tablespoon at a time.
• The yield: This vegan Biscoff buttercream recipe should make enough for 12-18 piped cupcakes (depending on how much you use) or more when spread with a knife, a 9×13-inch sheet cake, or a small 2-layer 8-inch cake.

Does Biscoff Buttercream Need to be Refrigerated?

Yes! Once prepared, store the vegan cookie butter buttercream in a piping bag/plastic wrap-covered bowl (make sure it’s covered or it forms a crust) for 5-7 days in the refrigerator. Allow it to return to room temperature for 15-20 minutes before using.

You can also freeze it for 2-3 months. Once thawed, it will need to be re-whipped until light and fluffy.

Frosted bakes will last about 5-7 days in the refrigerator for 1-2 months in the freezer.

How to Use Biscoff Buttercream Frosting

If you’re as Biscoff obsessed as we are, then you’ll want to spread this biscoff buttercream over anything and everything, like:

• Cupcakes and muffins – like these vanilla cupcakes
• Sheet cakes and Layered cakes – like this vegan biscoff cake
• Brownies – like these regular vegan brownies or sweet potato brownies
• To make cookie sandwiches (including French macarons)

This plant-based Biscoff cookie butter recipe pairs particularly well with flavors like vanilla, chocolate, caramel, coffee, cinnamon, nuts (like peanuts and almonds), and banana.

Photos by Alfonso Revilla