Recipe of the Day
Discover a New Recipe Every Day. Give Back With Every Bite.
Every day, we feature a hand-picked recipe for you to discover, cook, and share. The best part?
Every recipe you read helps feed the hungry.
Nothing can replace the crispy crunch of a good spice cookie. But, if you love speculoos cookies (the famous treat that’s popular across Europe) then you’re sure to enjoy this cookie butter frosting. If you just want to make the cookie butter you can find that recipe right here.
For a warming, sweet, silky finish to your cakes then this cookie butter frosting is it! I don’t have anything against a plain buttercream frosting, but sometimes extra flavor is just the thing to add life to a tried and true recipe.
This frosting begins with some crushed Lotus biscoff biscuits. These get dissolved in syrup on the stovetop then whizzed into a creamy butter texture in the food processor.
After that you can begin making the frosting portion of the recipe, which includes both butter and heavy cream for an extra rich flavor. We’re only adding a little bit of cream just to ensure it’s not too thick.
Then you can use this just as you would any other frosting recipe. I did find that this came out just a little bit softer than some other frosting recipes so I advise chilling your frosted cakes before cutting into them for a cleaner slice.
If you’re wondering which cakes this type of frosting goes with then read on. It can add some pizazz to a yellow cake for sure, but for these photos I actually spread it over a carrot cake and the results were fabulous! I loved that the spices in the cake were amped up in the frosting for a really yummy flavor overall. You can also use this frosting to ice sugar cookies for a decadent treat.
If you want to add a special something to your cakes then you need to try this cookie butter frosting. Who knew cookies could become frosting?!
Cookie Butter Frosting
Diet: Vegetarian
Ingredients
- 1/2 cup finely crushed speculoos or Biscoff cookies (about 3 oz)
- 5 tablespoons water
- 1/8 teaspoon ground cinnamon
- 1 tablespoon corn syrup
- 1/4 cup coconut oil
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoons salt
- 3 1/2 cups (1 lb) powdered sugar
- 1/4 cup heavy cream
Preparation
- Combine crushed cookies with water, cinnamon, and corn syrup in small saucepan. Heat over medium low, whisking until cookie crumbs have fully disintegrated into mixture. Remove from heat and let cool for 5-10 minutes or until warm not hot.
- Add cooled mixture along with coconut oil to food processor or blender. Pulse until totally smooth. Pour into glass jar until ready to use.
- In large mixing bowl bowl combine cookie butter and butter until uniform in color. Add vanilla, salt, and powdered sugar and combine. Add 1 tablespoon of heavy cream at a time, using only enough to create a smooth texture. Use to frost cakes, cupcakes, or sugar cookies.
Recipe adapted from Chelsweets.