This cookie butter frosting is creamy and silky. Loaded with Biscoff flavor; it is perfect for frosting cupcakes, sandwiching between cookies or for frosting brownies or a cake. You definitely need this easy frosting recipe in your recipe box!
This easy cookie butter frosting has a silky smooth finish. It’s a nice alternative to the more time and technique sensitive Swiss meringue buttercream. You are going to love it because it’s super simple and quick to make and positively addicting to eat. It pairs perfectly with vanilla and chocolate cupcakes. Or it’s a fabulous filling for cookies.
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I don’t know about all of you, but I’m not quite ready to say goodbye to summer. I know I should be embracing back-to-school, cooler weather and football, but I’m doing my best to hold onto longer days, warmer weather and sunshine!
Soon the theme for baking is going to turn to everything apples and pumpkin spice before we transition to Thanksgiving and Christmas recipes. This easy cookie butter frosting is a great way to ease into all the flavors to come over the next couple of months.
WHAT IS COOKIE BUTTER?
Are you asking yourself, “what is cookie butter”? It’s one of those ingredients that I find absolutely addicting!! Cookie butter is a European spread with a consistency like peanut butter, but it is made with spice cookies, called Biscoff or Speculoos. The flavor is reminiscent of a subtle gingerbread with hints of cinnamon, nutmeg and clove. You can use it as an alternative to nut butters or chocolate spreads. Cookie butter is also nut free, so it’s an option for those with nut allergies.
WHERE DO YOU BUY COOKIE BUTTER?
Many retailers carry Lotus Biscoff spread. I usually buy it at Target, but Walmart and Kroger also carry it. Cookie butter can be found in the bakery section or near the peanut butter. It is also available on Amazon.com.
Trader Joe’s carries their brand, Speculoos Cookie Butter, and it is found with the peanut butter.
HOW TO MAKE COOKIE BUTTER FROSTING
First, beat together room temperature butter, cookie butter and vanilla. This can be done with a hand mixer, but I prefer using my stand mixer. I love using my SideSwipe blade, which helps to achieve the super creamy and silky texture.
Then add the powdered sugar, mixing on low until the sugar is incorporated.
Finally, add the heavy cream and beat on high for about 5 minutes until the cookie butter frosting is light, creamy and silky.
RECIPES THAT PAIR WELL WITH COOKIE BUTTER
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- 5 Tablespoons unsalted butter, room temperature
- 2/3 cup Cookie Butter
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 3 Tablespoons heavy whipping cream
- Using a stand mixer with the paddle attachment, or a hand held mixer, beat butter, cookie butter and vanilla on medium speed until well combined and smooth, approximately 1-3 minutes.
- With the mixer on low speed, add the powdered sugar and mix until well combined. Scrape up and down the sides of the mixing bowl as needed.
- Add the heavy cream and whip on high speed until the frosting is light and silky, approximately 5 minutes.
The frosting can be stored in the refrigerator for up to 2 weeks in an airtight container. For best results, allow to come to room temperature and re-whip prior to using.
Recipe yields enough frosting to frost 12 regular size cupcakes with a not-to-tall swirl with a Wilton 1M tip.
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Amount Per Serving: Calories: 173 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 17mg Sodium: 36mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 1g
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