This Biscoff buttercream is ridiculously amazing. It combines Lotus cookie butter with vanilla buttercream for the ultimate flavor explosion. I use it in my Biscoff Cookie Butter Cake recipe, but it would be delicious on vanilla cake, chocolate cupcakes, or – let’s be honest – you may want to just eat this by the spoonful.
Why you’ll want to put this on everything:
- It combines Biscoff cookie butter with vanilla buttercream for the most flavorful, delicious frosting
- You need just five ingredients to make it!
- It’s perfectly sweet, smooth, and creamy
Ingredients for this Biscoff Buttercream
Vegan buttery sticks: These are the base of this buttercream. You should use butter sticks rather than margarine from the tub for the best consistency.
Powdered sugar: This creates structure and adds sweetness to the buttercream.
Lotus Biscoff creamy cookie butter: This is what makes this buttercream so flavorful. If you can’t find Lotus Biscoff cookie butter, you can use Trader Joe’s cookie butter or another vegan alternative.
Non-dairy milk: You’ll use this for the chocolate ganache and to smooth out the buttercream. I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk.
Vanilla extract: This adds a delicious rich flavor to the buttercream. You should use pure vanilla extract for the best flavor.
Tools and Accessories Used
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making buttercream. It helps fluff up the butter and get the smoothest buttercream. I like to use my flex edge beater attachment.
Rubber Spatula: You’ll want one of these to scrape the sides of the bowl. I also like use it to stir my buttercream a bit by hand to remove air bubbles before using.
How to make this buttercream
- Beat the butter. Place the softened vegan butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until it’s light and fluffy.
- Add the powdered sugar. Beat the powdered sugar into the butter.
- Mix in the remaining ingredients. Add cookie butter, non-dairy milk, and vanilla to the mixture and beat until light and fluffy, scraping the sides as needed.
- Add more non-dairy milk, as necessary. Add non-dairy milk, approximately 1/2 tablespoon at a time, while continuously mixing until the desired consistency is reached. To remove air bubbles before using, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
Tips and tricks
Softened butter: You’ll want the butter to be softened when making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
Make right before using: Make the buttercream right before you plan on using it for the best outcome. You can make it in advance, though, if desired. Keep in the fridge in an airtight container until you use it, then bring to room temperature and beat again to get the proper texture.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Biscoff Cookie Butter Buttercream
Ingredients
- 3/4 cup (1 ½ sticks / 170g) vegan butter*, softened*
- 3 cups (360g) powdered sugar
- 6 tablespoons (90g) Biscoff cookie butter
- 1 tablespoon (15mL) non-dairy milk*, plus more as necessary
- 1 teaspoon pure vanilla extract
Instructions
- Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy.
- Add the powdered sugar and beat until combined.
- Add the cookie butter, 1 tablespoon of milk, and vanilla extract. Beat until light and fluffy, scraping the sides as needed. If necessary, mix in more milk, approximately 1/2 tablespoon at a time, until the desired consistency is reached.* To remove air bubbles before using, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
- Use as desired. This can be piped on cupcakes, spread on a cake, or eaten with a spoon!
Notes
- Vegan Butter: I recommend using vegan buttery sticks for the buttercream rather than margarine from the tub.
- Softened Butter: Soften the butter to room temperature before making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
- Non-dairy milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk.
- Buttercream Consistency: You want the buttercream to be creamy and whipped, but firm enough to frost and pipe. You can add extra non-dairy milk to make it softer and creamier, or extra powdered sugar to stiffen it up.
