This thick and creamy vegan biscoff buttercream tastes just like our favourite cookie and is a great addition to any cake or cupcakes for a delicious flavour everyone will love.
This recipe uses my vegan vanilla buttercream as a starting point which is an American buttercream and has a generous amount of biscoff cookie butter added to give it that rich, spiced cookie flavour.
If you’ve been around this site for a while, then you know that I am a huge fan of anything biscoff flavoured and usually have a jar of biscoff spread in the pantry. I mean the jar is usually empty because my husband and I tend to eat it with a spoon, but still…
If you’re wondering what the heck biscoff is, it is a Belgian biscuit also known as speculoos that is crispy and crunchy with a rich, brown sugar caramel and cinnamon flavour. Biscoff spread is a creamy spread not unlike Nutella or peanut butter that has been made from these biscuits and often called cookie butter. It’s also completely dairy free and vegan!
There simply is no other flavour quite like it and once you’ve tried it you’re bound to be a lifelong fan.
This is my go-to vegan buttercream flavoured with this spiced cookie butter, perfect to finish off your cake or cupcakes.
Key Ingredients
The ingredients needed are similar to most of my vegan buttercream recipes that you’ll find on the site.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Vegan butter – this is the key ingredient to make this the best frosting. Use a quality dairy-free butter substitute here for the best flavour and texture. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Biscoff spread – also known as cookie butter or speculoos spread, this is the key to this buttercream, adding that cookie spice flavour. I recommend the Lotus Biscoff brand in smooth for the most creamy frosting, but you can also use crunchy if you prefer. You can find it at most supermarkets in the peanut butter aisle.
- Vanilla – I always add vanilla to my buttercream to enhance the flavour.
- Icing sugar – I use the icing sugar mixture from the supermarket, not the pure icing sugar. The only difference is the mixture has a little bit of cornflour added which means it’s less likely to clump together and turn rock solid.
- Dairy free milk – any dairy free milk here works, with my favourite being either almond milk or oat milk.
- Salt – technically optional but if you don’t want the frosting to be super sweet, then a little salt can cut through that and give you the best flavour.
Step-By-Step Instructions
This recipe is similar to making regular vegan vanilla buttercream or vegan lemon buttercream. You’ll need a handheld or stand mixer for best results.
To make the buttercream, start by beating together the vegan butter, biscoff spread and vanilla for 1-2 minutes until creamy and combined.
Add 2 cups of icing sugar and beat on medium speed until well combined. Incorporate an additional cup of icing sugar and continue mixing.
As the mixture thickens, gradually add the dairy-free milk in small increments until you achieve a thick, creamy consistency. If the frosting appears too thin or tastes too ‘buttery’, add an extra ½-1 cup of icing sugar. Conversely, if it’s too thick, add a small amount of dairy-free milk.
Lastly, add a pinch of salt to taste to cut through the sweetness and continue mixing until the buttercream becomes super creamy.
Store the covered frosting in the refrigerator or proceed to pipe it directly onto cooled cupcakes or cake.
What tastes best with biscoff buttercream?
You can use this buttercream to frost your favourite cakes, cupcakes or cookies.
Try it with any of the below vegan cakes and cupcakes recipes!
Recipe FAQs
I like and use the Lotus Biscoff brand. It is the only brand I have come across in Australia however any brand of cookie butter you like will work. I recommend using smooth cookie butter to achieve a creamy texture as crunchy can make smoothing it over cakes and piping more difficult.
When stored in an airtight container in the refrigerator, this buttercream can typically be kept for up to a week. Just make sure to give it a good whisk with your electric mixer before using it to restore its creamy consistency.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan buttercream recipes:
Vegan Lavender Buttercream
Vegan Chocolate Buttercream
Vegan Strawberry Buttercream
Vegan Cinnamon Buttercream
Vegan Biscoff Buttercream
Equipment
Ingredients
- 125 grams vegan butter
- 100 grams biscoff spread smooth
- 2 teaspoons vanilla extract
- 3-4 cups icing sugar
- 3-4 tablespoons dairy free milk
- ¼ teaspoon salt
Instructions
- Using a hand mixer or a stand mixer with the whisk attachment fitted, beat the vegan butter, biscoff spread, and vanilla for 1-2 minutes until creamy and combined.
- Add in 2 cups of icing sugar and beat on medium until combined. Add in an additional cup of icing sugar and continue to mix. As mixture thickens, add in the dairy free milk a little at a time until you reach a thick, creamy consistency. If the frosting is too thin or tastes too ‘buttery’, add in an extra ½-1 cup of icing sugar, and if it’s too thick, add a little bit more dairy free milk. Finally add salt to taste and continue to mix until super creamy.
- Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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