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Cupcake topped with Biscoff buttercream.

Biscoff Buttercream

Keyword Buttercream, Frosting, Icing, Lotus Biscoff, Speculoos
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 167kcal
Author Charlotte Oates


  • 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