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Cupcake topped with Biscoff buttercream.

Biscoff Buttercream

5 from 4 votes
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings


  • 160 g Lotus Biscoff Spread
  • 80 g butter - Soft at room temperature
  • 120 g icing sugar
  • A little milk


  • 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.


Calories: 167kcal | Carbohydrates: 17.5g | Protein: 0.4g | Fat: 10.6g | Saturated Fat: 4.5g | Sodium: 32.7mg | Fiber: 0.1g | Sugar: 14.6g

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.

Keyword: Buttercream, Frosting, Icing, Lotus Biscoff, Speculoos
Author: Charlotte Oates