Biscoff Buttercream – Delicious, smooth buttercream packed with all the flavour of Lotus Biscoff biscuits. Perfect for decorating cakes, cupcakes, biscuits or macarons.
Skip to the recipe | Recipe FAQs
It turns out that you lot love a bit of Biscoff (as do I), so I thought I’d share an easy way for you to add some delicious Biscoff flavour to your bakes – Biscoff Buttercream.
It’s the buttercream I use on both my Biscoff cupcakes and my Biscoff cake. However, there’s absolutely no need to match Biscoff with Biscoff as I did in those recipes. This buttercream tastes fabulous with a whole host of cake flavours such as coffee, vanilla or caramel so why not match it up to your favourite?
BISCOFF BUTTERCREAM FAQS
If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.
- I prefer my buttercream more/less sweet. Can I adjust the amount of sugar?
- How long does this buttercream last for and how should it be stored?
- What is this recipe free from? Who is it suitable for?
I prefer my buttercream more/less sweet. Can I adjust the amount of sugar?
Absolutely. I’ve added the amount of sugar to my own tastes in this recipe. However you’re fine to add somewhere between 80g and 160g to your own tastes (the recipe calls for 120g). If you tend to prefer your buttercream a little less sweet then I’d recommend adding 80g, have a taste and then slowly add more.
How long does this buttercream last for and how should it be stored?
This buttercream is usually fine for about a week after it is made. If you’re making it in advance of using it then I’d recommend storing it in the fridge. However, once it’s on your cake (or whatever you’ve chosen to use it for), it’ll be fine at room temperature as long as your room isn’t too warm.
❄️ Suitable for freezing
Your Biscoff buttercream can be frozen either in a freezer bag or freezer-safe airtight container. Allow it to defrost fully and come up to room temperature before using it. After freezing (and defrosting), you may find that your buttercream is a little too stiff to pipe/spread easily. If this is the case then beating it in a mixer on a low speed (or by hand) should help to soften it. If it’s still a little stiff then you can beat in a little extra milk (no more than one teaspoon at a time) to get it to the right consistency.
What is this recipe free from? Who is it suitable for?
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Sulphur Dioxide and Sulphite-Free
- Lupin-Free
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte’s Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
Biscoff Buttercream
Print Pin Rate SaveINGREDIENTS
- 160 g Lotus Biscoff Spread
- 80 g butter - Soft at room temperature
- 120 g icing sugar
- A little milk
INSTRUCTIONS
- Beat together the Lotus Biscoff spread (160g) and butter (80g) until fully combined and soft. Either use an electric mixer on a low speed or beat by hand.
- Add the icing sugar (120g, a tablespoon at a time). Beat in each addition of icing sugar until fully combined.
- Check the consistency of your buttercream, it should be soft but not runny. If it is a little too stiff then add little milk (no more than one teaspoon at a time). Fully beat in each addition then recheck the consistency before adding more.
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Abbie Perryman says
Will this work with crunchy biscoff spread?
Charlotte Oates says
Yes – you will have a lovely crunchy texture in the buttercream!
Adalma says
Please can you advise how much of this you would make to fill and cover a 4 sponge birthday cake? I am doubling your vanilla birthday cake recipe and pairing it with biscoff buttercream
Charlotte Oates says
Doubling this recipe should be sufficient.
biebs says
hey there! i have tried your recipe just now for vanilla chocolate chip cupcakes & it’s amazinggggg omg. there’s no taste of butter & the icing sugar but it’s just rich with the taste of biscoff. at first i tripled the recipe but it wasn’t enough for the amount of cupcakes i have so I made another tripled recipe. I didn’t pour milk as it’s kinda humid rn in Malaysia so to keep it stiff i didn’t add milk. thank you so much for your easy recipe
Sky wombat says
How many cupcakes/what size cake does this amount of buttercream cover?
Charlotte Oates says
This recipe will generously frost 12 cupcakes.
Tori Xerri says
Hi! How many macarons would this recipe fill please? Can’t wait to try it!!
Charlotte Oates says
I’m not too sure, I’d guess about 50, but that’s a very, very rough guess.
Mina says
Charlotte Thank you! It was my first time making the Biscoff cupcakes and they turned out amazing !!! My boys loved the flavour and the sponge was delicious too.
I did have doubts about adding the biscuit but was perfect
Definitely going to try and make the large sandwich cake.
Thank you again xxx
Laura H says
Oh my this is delicious, great recipe and this is now my favourite!
Going to try freezing to use on more cupcakes next week and I will be working my way through your icing flavours for my cupcakes, loving the options. Thanks.
Nikki latter says
Tastes amazing
Julia says
I’ve yet to make it but it seems fab