Cookie Butter Frosting

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Incredibly sweet and delicious Cookie Butter Frosting flavored with Biscoff cookie spread. You’ll want to put this frosting on EVERYTHING!

Close-up view of Biscoff Cookie Butter Frosting swirled on top of a chocolate cupcake.

Cookie Butter Frosting

I have another amazing frosting recipe for you today. Cookie butter frosting! Can you hear the excitement in my voice? This stuff is “OMG” good!!

It’s not pineapple frosting or Nutella frosting but it’s seriously amazing!

I’ve used cookie butter to make no bake cookies before and it’s seriously delish! If you enjoy it as much as I do, then you are going to fall head over heels for this frosting.

Be sure to start with butter that is room temperature. It’s always wise to let the butter set out for about an hour before you plan to use it.

A jar Biscoff Cookie Butter next to a chocolate cupcake topped with Biscoff cookie butter frosting.

Where do you buy cookie butter?

Most grocery stores carry cookie butter. You can find it in the aisle with the peanut butter. It’s usually on the shelf right next to all the other kinds of nut butter.

If for some reason you can’t locate cookie butter at your local grocer, it’s available for purchase through Amazon*.

What cookie is in cookie butter?

Cookie butter is made from ground speculoos cookies. The flavor is a cross between gingerbread and caramel.

Main ingredients for cookie butter frosting

Butter – this is a butter-based frosting and begins by beating the frosting until is smooth and creamy. It’s important to work with soft butter so set it out about an hour or two before you plan to use it.

Cookie butter – all the flavor for the frosting will come from the cookie butter. I use the Lotus brand but there are several other brands on the market. Use whichever one is available to you.

Confectioners’ sugar – this is needed to give the frosting structure. Don’t worry about making the frosting too sweet. I have a great tip for how to keep it from tasting toothache sweet. It’s down below in the recipe.

How to make cookie butter frosting?

Step 1: Beat the butter until smooth and creamy

Start with room temperature butter and beat it on medium-high speed for about 5 minutes. It should be light and fluffy before adding in the cookie butter.

creamed butter in bowl

Step 2: Mix in the cookie butter

Add the cookie butter and beat until smooth and creamy. This may take another 5 minutes or so.

base for cookie butter frosting

Step 3: Mix in confectioners’ sugar

Add the confectioners’ sugar one cup at a time and beat well after each addition. The frosting will begin to get super thick.

thick cookie butter frosting

Step 4: Beat in heavy cream

Add 3-4 tablespoons of heavy cream and continue to beat the frosting until it’s super light and creamy. Beat in a pinch of salt if desired.

cookie butter frosting in glass bowl
Super close view of a Biscoff Cookie Butter Frosting swirl.

Tips for this cookie butter frosting recipe

  • Set the butter out for 1 to 2 hours before you plan to use it. This will ensure it is soft enough to make a luscious frosting.
  • Buttercream frosting can sometimes taste overly sweet. This is especially so when adding in things like cookie butter. The trick to counteract this is to beat the frosting for a good 5 to 8 minutes after all the ingredients have been added. This adds more air which makes the frosting lighter and it won’t taste so toothachy sweet.

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Close-up view of Biscoff Cookie Butter Frosting swirled on top of a chocolate cupcake.

Cookie Butter Frosting

Yield: 3 cups
Prep Time: 15 minutes
Total Time: 15 minutes

Incredibly sweet and delicious buttercream frosting flavored with Biscoff cookie butter. You’ll want to put this frosting on EVERYTHING!


  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (236 g) Biscoff Cookie Butter
  • 2 cup (240 g) confectioners’ sugar
  • 4 tablespoons heavy cream, room temperature


  1. In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth, about 5 minutes.
  2. Add the cookie butter and beat on medium speed until well combined, about 3 minutes.
  3. Gradually beat in the powdered sugar. The mixture will become somewhat thick. Continue beating on medium speed. 
  4. Beat in one tablespoon of the cream at a time, scraping down the sides of the bowl as needed, until a fluffy and smooth consistency is achieved. 


Make ahead tip

  1. Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.
  2. Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 11gSaturated Fat: 5gCholesterol: 20mgSodium: 8mgCarbohydrates: 15gSugar: 3g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  1. I halved the recipe and was “generous” with the cookie butter and powdered sugar to avoid a “buttery-tasting” buttercream as I find most bc recipes are. Slowly poured heavy cream just enough for my desired consistency. The end result was heavenly and divine. I plan to use the frosting on cookies and cupcakes later on the week. I am hoping the frosting holds up to room temperature as it will sit out for awhile during a party. BTW, just bookmarked your website next to Averycooks and Sallysbakingaddiction! Thanks for sharing! A 5-star rating!