In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth, about 5 minutes.
Add the cookie butter and beat on medium speed until well combined, about 3 minutes.
Gradually beat in the powdered sugar. The mixture will become somewhat thick. Continue beating on medium speed.
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.
Notes
Make ahead tip
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.
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.