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Cookie Butter Frosting Recipe

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This cookie butter frosting is rich, fluffy, and packed with warm spiced cookie flavor. It spreads smoothly and pipes beautifully onto cakes, cupcakes, brownies, and cookies.

Ingredients

1 cup unsalted butter, softened

1 cup creamy cookie butter spread

3 cups powdered sugar

2–3 tablespoons heavy cream or milk

1 teaspoon vanilla extract

1/4 teaspoon salt

Optional: crushed Biscoff cookies

Optional: cookie crumbs

Optional: ground cinnamon

Instructions

  1. Place the softened butter into a large mixing bowl and beat with a hand mixer or stand mixer for 2–3 minutes until pale, fluffy, and airy. Scrape down the sides of the bowl as needed.
  2. Add the cookie butter spread and continue beating until smooth, creamy, and evenly blended.
  3. Add the powdered sugar one cup at a time while mixing on low speed. Increase the speed slightly after each addition and continue mixing until fluffy and smooth.
  4. Add the vanilla extract, salt, and 2 tablespoons of heavy cream or milk. Beat for another 2 minutes until silky and spreadable. Add the remaining tablespoon of cream if a softer consistency is desired.
  5. Spread or pipe the frosting onto completely cooled cupcakes, cakes, brownies, or cookies. Garnish with crushed Biscoff cookies, cookie crumbs, or cinnamon if desired.

Notes

Use crunchy cookie butter for added texture and deeper cookie flavor.

Add a tablespoon of cocoa powder for a chocolate cookie butter frosting variation.

Chill briefly before piping decorative swirls or borders for a firmer texture.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze for up to 2 months and re-whip after thawing for the best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/cookie-butter-frosting-recipe/