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Biscoff Cookie Butter Buttercream will transform your cakes, cupcakes, and cookies into a flavor-packed, melt-in-your-mouth experience.
I use this delicious Biscoff Frosting on cakes (especially Biscoff Cake, because you can never have too much cookie butter) as well as cupcakes and cookies. It adds a warm flavor to any dessert and is perfect for fall and holiday recipes.
Technically this frosting recipe isn’t a pure buttercream as it includes cream cheese to help balance the sweetness and texture of the cookie butter.
What’s the difference between buttercream and cream cheese frosting?
Buttercream and cream cheese buttercream are two popular types of frosting used in baking and cake decorating, and they differ primarily in their main ingredients and flavor profiles:
- Main Ingredient: Buttercream, as the name suggests, primarily consists of butter as its main ingredient. It’s typically made by creaming butter and powdered sugar together.
- Texture: Buttercream has a smooth, creamy texture and is known for being light and fluffy.
- Flavor: The flavor of buttercream is predominantly sweet with a rich buttery taste. It can be flavored with extracts like vanilla, chocolate, or fruit flavors.
- Stability: Buttercream holds its shape well, making it ideal for piping intricate designs and decorations on cakes and cupcakes.
- Use: It’s a versatile frosting that pairs well with a wide range of cake flavors.
Cream Cheese Buttercream:
- Main Ingredient: Cream cheese buttercream includes cream cheese along with butter and powdered sugar. Cream cheese is the key differentiator here.
- Texture: It has a slightly denser and creamier texture compared to traditional buttercream due to the cream cheese.
- Flavor: Cream cheese buttercream has a tangy and slightly savory note from the cream cheese, balancing out the sweetness. It often has a subtle cheesecake-like flavor.
- Stability: While it’s stable enough for basic cake decorating, it’s not as stiff as traditional buttercream, so it may not hold intricate shapes as well.
- Use: Cream cheese buttercream is a popular choice for frosting red velvet cakes and carrot cakes due to its complementary flavors. It’s also a favorite for those who enjoy a tangy twist in their frosting.
The choice between them depends on your personal preference and the specific flavor and texture you want for your baked goods, but for this Biscoff Buttercream, I recommend including the cream cheese.
Ingredients needed for Biscoff Frosting
- cream cheese, room temperature
- butter, room temperature
- Biscoff cookie butter spread
- vanilla extract
- powdered sugar
- Splash of milk to thin if needed
Begin by creaming together the room temperature butter and cream cheese until smooth.
Add the creamy Biscoff cookie butter and vanilla extract. Mix until smooth.
Add the powdered sugar one cup at a time and mix well. If the frosting is too thick, you can add a splash of milk to thin it out a bit.
Spread over cakes, cupcakes, cookies or anything else that needs a fantastic Biscoff Buttercream Frosting!
- 8 oz cream cheese room temperature
- ½ cup butter room temperature
- ⅔ cup Biscoff cookie butter spread
- 1 tsp vanilla
- 2 cups powdered sugar
- splash of milk to thin if needed
- 8 oz cream cheese, ½ cup butter, ⅔ cup Biscoff cookie butter spread, 1 tsp vanillaTo make the frosting, cream together the cream cheese and butter. Then mix in the cookie butter and vanilla.
- 2 cups powdered sugar, splash of milk to thin if neededAdd the powdered sugar one cup at a time and mix. Add a splash of milk if the frosting feels too thick.
- Spread over the top of the cooled cake/desserts and top with crumbled Biscoff cookies and/or cookie halves if desired.