Smooth and creamy Biscoff Cream Cheese Frosting is perfect on your favourite cake. It’s quick to make and it freezes beautifully so you can always have some on hand. Rich with the classic spiced caramel flavors of speculoos, this is one frosting you’ll make again and again!
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As if cream cheese frosting needed to improve upon itself! It is already hands down one of the most beloved frostings we have. My version of Biscoff cream cheese frosting sets out to take the classic recipe and give it an addictive twist!
Softened cream cheese and butter are whipped with Biscoff spread, (aka cookie butter), and powdered sugar until it all comes together to create a soft and smooth topping that’s rich enough for your fanciest cake and simple enough for a humble loaf.
This recipe is easily doubled if you’re making a layered cake. For a loaf cake, you might not need the entire amount, but you can easily store it in the fridge or freezer until you find other ways to use it. I’m thinking it would taste amazing as a dip for a fruit or cookie platter!
To take a deeper dive into the land of Biscoff, try my recipes for Biscoff Cake with cream cheese frosting or Biscoff Millionaires ‘Shortbread’.
Why you’ll love this frosting
- It’s quick to make. I usually make this frosting with a wooden spoon and it still only takes me 5 minutes or so. Minimal effort for maximum deliciousness.
- No fancy equipment required. If you remember to take the cream cheese and butter out of the fridge beforehand, you can easily mix this up by hand. Of course, an electric mixer will also do the trick.
- It’s smooth and creamy. Perfectly smooth and creamy, this frosting easily spreads on everything!
Ingredients
You can find the complete list of ingredients in the recipe card at the end of this post.
- Biscoff Spread: This gives the cake the irresistible taste of buttery speculoos cookies. I use Lotus Biscoff Spread, but you can use a comparable brand. Sometimes you’ll see it referred to as ‘cookie butter’.
- Cream Cheese: Choose full fat block-style cream cheese. If you use low fat or the kind that comes in a tub, your frosting could turn out runny.
- Butter: I use unsalted butter so I can control the salt in the recipe. If you only have salted butter, go ahead and use it and just leave out the added salt.
- Powdered sugar: This fine sugar melts easily into the frosting ensuring a silky smooth finish.
- Salt: A pinch of salt helps to balance the sweetness.
- Vanilla: Adds a touch of flavor to the frosting. I prefer to use pure vanilla extract.
How to Make Biscoff Cream Cheese Frosting
Make sure you start with room temperature ingredients. It will make mixing everything together much easier.
- Mix cream cheese and butter. In a large bowl, use a wooden spoon to combine the softened cream cheese and butter. Continue to beat it with a wooden spoon until it’s thoroughly mixed. This will take a couple of minutes.
- Add Biscoff spread and vanilla. Continue beating with the wooden spoon until smooth.
- Add powdered sugar and salt. Sift the powdered sugar into the bowl to remove any lumps and use the wooden spoon to beat the frosting further. Do this for another couple of minutes. The frosting will be thick, smooth and creamy.
Expert Tips
- If you forget to leave your cream cheese out of the fridge, you can place the full block onto a microwave safe plate and heat for 15 seconds.
- To soften butter quickly, grate it using the large holes on your box grater and leave at room temperature for a few minutes. The smaller pieces of butter will soften much faster than a full stick.
Storing cream cheese frosting
Store Biscoff cream cheese frosting in an airtight container in the fridge for up to 3 days.
You can also store it in the freezer for up to 1 month.
When you’re ready to use the frosting, let it come to room temperature before spreading on your cake.
Ways to Use Cream Cheese Frosting
It’s not just for decorating cakes! Here are some suggestions for using Biscoff cream cheese frosting:
- Use it as a dip for fruit
- Sandwich it in between your favourite cookies
- Spread it over warm pancakes or waffles
- Top your homemade cinnamon rolls
- Decorate sugar cookies
Frequently Asked Questions
A cake with cream cheese frosting can be left out for 8 hours or so, as the sugar will help to preserve it. Any longer than that and I would put it into the fridge – especially if you live in a hot climate!
If you find your frosting is too thick to easily spread on your cake, you can thin it out a bit with a splash of milk or cream. Not too much or you could end up with runny frosting.
Make sure you use full-fat brick style cream cheese to make this recipe. Low fat cream cheese has a higher water content which can cause your cream cheese to be runny.
Also, make sure that you continue to beat the frosting until it has thickened up.
If it’s still too runny, try adding another spoonful of Biscoff spread or a spoonful of powdered sugar and continue to beat.
Share your baking!
If you make this recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
Everyone will fight over who gets to lick the spoon after making this delicious Biscoff cream cheese frosting!
Biscoff Cream Cheese Frosting
Ingredients
- 125 grams cream cheese, full-fat brick style
- ¼ cup butter, unsalted
- ½ cup Biscoff spread
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- In a large bowl, beat together the softened cream cheese and butter with a wooden spoon until combined and smooth. This will take a 1 – 2 minutes. Alternatively, you can use an electric mixer.
- Add the Biscoff spread and vanilla extract and continue beating until smooth.
- Sift in the powdered sugar to ensure there are no lumps, sprinkle in the salt and continue beating until everything is light and smooth. This will take another couple of minutes.
Notes
- Let the cream cheese and butter come to room temperature before mixing together.
- Store the cream cheese frosting in an airtight container in the fridge for up to 3 days. Allow it to come to room temperature before spreading.
- Freeze the frosting in an airtight container for up to 1 month. Allow to come to room temperature before spreading.
- If your frosting is too thick, add a splash of milk or cream until you have right consistency.
- If your frosting is too thin, add a spoonful of Biscoff spread or powdered sugar and continue to beat until it thickens.
Marcia says
You’re combining two of my favorite things! I’ll be eating this straight out of the bowl! lol