The Nitty Gritty

Speculoos spread has been having a moment — and honestly, it deserves it. But before we get into how to turn this jar of heaven into frosting, let’s talk buttercream basics.

Buttercream is deceptively simple. Easy to make, easy to mess up. If your ratios are off, it can end up too sweet, too greasy, or way too runny. So let’s get your base right before we doctor it up.

Buttercream basics

Butter
Confectioners’ sugar
Pure vanilla extract
Milk (or milk substitute)

Butter

Use real butter, not margarine. Margarine is higher in water content and tends to leave a greasy aftertaste in frostings. It’s great for toast, but bad for buttercream. Real butter gives you that rich, weighty, creamy stable structure that margarine just can’t.

Salted vs. unsalted? Either works. Salted saves you a step, though. Just make sure it’s room temperature before mixing — cold butter will wreck your texture.

Electric Mixer

Unless you're trying to speed-run carpal tunnel, do yourself a favor and use a hand mixer or stand mixer. You’ll get a smoother, airier result with way less effort.

With that said: don’t go overboard with speed. Too much air = air bubbles = pockmarked frosting. Keep it low and steady.

Confectioners’ Sugar

It should not have to be said, but there are people who still think table sugar is perfectly acceptable in a homemade buttercream frosting. Please, please, please don’t do that. Confectioners’ sugar is a finely milled with a bit of cornstarch to keep it from clumping, making it much lighter in weight. It dissolves smoothly into the butter for that sweet, silky finish. Sugar should not at all be “experienced” in a buttercream frosting, except its sweetness.

Granulated sugar will just sit there like a gritty hate crime against frosting.

The 1:1 Ratio

I did a little testing in and found that a 1:1 sugar to butter ratio was perfect. Of course, you can tailor this to your liking, but for those who are unfamiliar with the craft, I suggest 1:1. Whatever you choose, the sugar ratio should never exceed the butter ratio. It’s finger-lickin’ perfect.

Vanilla Extract

Real extract only. Not vanilla essence. Not vanilla sugar (or vaniljsocker for Swedes). Not weird powdery stuff. Trust me.

The Recipe: Cookie Butter Frosting

Now, the moment you probably didn’t scroll for — but should have.

We’re skipping the sugar in this one, because Speculoos is already loaded with it. Trust the process.

Ingredients

1 cup butter, room temperature
1 cup Speculoos spread (Biscoff or similar)
1 tablespoon milk or milk substitute
½ teaspoon vanilla extract

Directions

With a hand mixer on low speed, mix the butter and Speculoos until just combined.
Add milk and beat on low for 30 seconds.
Add vanilla extract and continue mixing on low until it’s fluffy and smooth.

If it’s too thick, add a bit more milk and beat until the texture is right.
Too thin? Add more butter and Speculoos at a 1:1 ratio until it firms up.

You can store it in the fridge for up to four days, but if you still haven’t finished it in four days: SHAME ON YOU.

speculoos frosting