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You are here: Home / Recipes / Baking and Desserts / Biscoff Buttercream (Speculoos)

Biscoff Buttercream (Speculoos)

November 9, 2012 by Sarah Trivuncic 5 Comments

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A speculoos buttercream recipe using Biscoff style speculoos spread.

speculoos buttercream recipe

Ok so maybe you’ve restrained yourself from eating speculoos spread straight out of the jar with a spoon. I defy you however to not sweep a finger around the bowl of this speculoos buttercream after (or before) you use it to decorate my speculoos cupcakes published alongside this post.

Not just for cupcakes, this speculoos buttercream would be ideal for sandwiching together macarons, layering a sponge cake together or even covering the outside of one.

It may be over egging the pudding somewhat to decorate a speculoos cake with real pieces of speculoos biscuit on top of speculoos icing but I make no apologies for it.

Have you tried speculoos spread yet? (They’ve started selling it – called Lotus spread – in Waitrose recently although I’m sure other stores will follow.)

Print Recipe
5 from 1 vote

Biscoff Buttercream (Speculoos)

Enough to pipe swirls on 12 large speculoos cupcakes or 24 flat.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Baking
Author: Sarah Trivuncic

Ingredients

  • 250 g icing sugar (confectioners sugar) sifted
  • 50 g softened butter
  • 30 g Speculoos spread
  • up to 50ml milk
  • 1 tsp vanilla extract
  • 2 tsp cocoa powder optional
  • disposable piping bag star nozzle optional

Instructions

  • Using a large electric mixer or food processor, beat the butter until very soft.
  • Gradually beat in the icing sugar and cocoa powder if you are using any.
  • Beat in the speculoos paste and then the milk until you have a soft piping consistency then leave the mixer running a little longer to lighten it further.
  • Pipe or spread the speculoos buttercream as required.

 

 Clarification: I bought my speculoos spread on holiday in France. Neither Waitrose nor Lotus know I’m writing this post.

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: buttercream, speculoos

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Jenny @ BAKE says

    November 10, 2012 at 5:59 pm

    this cupcake is so cute! awww man I did not need to know that they sell it in waitrose! my diet is going to go straight out the window!

    Reply
  2. Liana says

    November 10, 2012 at 8:01 pm

    I’ve found my next recipe for Cake Eaters Anonymous! Not spamming you with links but we run a monthly charity cake club so I’m ever in search of a yummy cake to take along 🙂 https://www.facebook.com/cakeclubnotts

    Reply
  3. Camilla @Fabfood4all says

    November 14, 2012 at 11:21 pm

    I’ve not come across this lovely sounding Speculoos spread yet as I imagine it’s only in larger branches but I love Lotus biscuits and remember my mum sitting under the dryer at the hair dressers with a Rombouts coffee and a packet of Lotus biscuits. I must try out your icing!

    Reply
  4. Rose says

    February 2, 2025 at 7:00 pm

    5 stars
    If you’re doing the cupcakes then this Biscoff buttercream is a must.

    Reply
    • Sarah Trivuncic says

      February 6, 2025 at 1:01 pm

      Biscoff spread is quite easy to find these days. Lotus is another brand of the same thing.

      Reply

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