If you’re looking for a simple yet decadent way to transform your cakes, cupcakes, or cookies, this cookie butter icing recipe is the answer! Creamy, smooth, and irresistibly rich, it brings the perfect combination of sweetness and spiced warmth. Whether you’re baking for a special occasion or just craving a sweet treat, this icing is a must-try. Let’s dive into the details and get you started on the most delicious cookie butter icing you’ve ever made!
Learn about cookie butter
Cookie butter is made from crushed spiced cookies, like the popular Biscoff cookies, mixed into a creamy, spreadable form. It has a distinct flavor—think of the warm spices of cinnamon, ginger, and cloves, blended with a hint of caramel. This makes it a perfect addition to your baking arsenal, adding depth to your desserts that regular buttercream can’t match.
The versatility of cookie butter icing makes it suitable for a variety of desserts:
- Cakes: Elevate simple cakes like vanilla or carrot cake with a rich layer of cookie butter icing.
- Cupcakes: Top your cupcakes with a swirl of this creamy icing for an irresistible treat.
- Cookies: Add a layer of cookie butter icing to your cookies for double the cookie goodness!
- Brownies: Spread a generous amount of icing on top of brownies for a delightful contrast of textures.
Ingredients for Cookie Butter Icing
The key to creating the perfect cookie butter icing lies in these simple ingredients:
- Cookie Butter Spread: The hero of the recipe! Brands like Biscoff are common, but any cookie butter spread will work.
- Powdered Sugar: Also known as confectioners’ sugar, it helps give the icing its sweet flavor and smooth texture.
- Butter: Adds richness and ensures a creamy consistency.
- Heavy Cream or Milk: Used to adjust the icing’s thickness and make it more spreadable.
- Vanilla Extract: Enhances the sweetness and rounds out the flavors.
- Salt (optional): Just a pinch to balance the sweetness.
- These ingredients are easy to find, and the preparation is simple, making this recipe accessible even for novice bakers.
Step-by-Step Instructions for Cookie Butter Icing
Step 1: Preparing the Ingredients
Before you begin, it’s crucial to have all your ingredients at room temperature. This helps everything blend together smoothly, ensuring a silky and lump-free icing. Room temperature butter creams much easier, allowing air to incorporate for that fluffy texture you want. If the butter is too cold, it won’t mix well with the cookie butter, and your icing could turn out lumpy. Similarly, room temperature cookie butter will make it easier to blend everything together. So, let your butter and cookie butter sit out for at least 30 minutes before starting.
Step 2: Mixing the Icing
In a large mixing bowl, combine butter and cookie butter. Use an electric mixer on medium speed to beat the two together until they become light and fluffy. This should take about 2-3 minutes. The goal is to make the mixture airy, as this is what gives your icing its luxurious texture.
Once the butter and cookie butter are fully combined, begin adding powdered sugar gradually. Add small portions at a time to avoid creating a sugar cloud (which can get messy!). Continue to mix after each addition until the icing starts to thicken. The powdered sugar provides sweetness while also contributing to the icing’s structure. You’ll notice the icing becoming more voluminous as you incorporate the sugar.
Step 3: Adjusting the Consistency
To get the perfect texture, you’ll need to adjust the icing’s consistency. This is where heavy cream or milk comes in. Slowly add 1 tablespoon at a time, mixing well after each addition. Keep an eye on the consistency you need:
- For piping: You’ll want the icing to be thicker, so you may need less liquid. Thicker icing holds its shape better for decorative swirls and patterns.
- For spreading: If you’re covering cakes or cupcakes, you’ll want the icing to be a little looser for smoother application.
- As you mix, be careful not to add too much liquid too quickly—it’s easier to thin out icing than to fix icing that’s too runny.
Step 4: Tips for Smoothing and Spreading
For the best possible texture, once you’ve added all the ingredients, give the icing a final 1-2 minute beating at a medium speed. This helps eliminate any tiny air bubbles, ensuring that your icing is smooth and creamy without any lumps or inconsistencies. It’s an extra step that makes a noticeable difference in the overall finish.
- For spreading: Use an offset spatula to smooth the icing over cakes or cupcakes. Start with a generous dollop in the center and work your way outward in even strokes. An offset spatula helps you get a flat, polished finish, which is ideal for layering cakes.
- For piping: Fill a piping bag fitted with your favorite tip, and apply steady pressure to pipe the icing onto cookies, cupcakes, or even cakes. Piping adds a professional look, and the thicker icing consistency will hold its shape beautifully.
Tips for the Best Cookie Butter Icing
Avoiding a Runny Icing
A common problem when making icing is ending up with a texture that’s too thin or runny. But don’t worry, fixing this is easy! The key is adding more powdered sugar. Start by adding a little at a time—about 1-2 tablespoons—and beat the mixture until it reaches the desired thickness.
To avoid this problem altogether, always start with a smaller amount of liquid when preparing your icing. This gives you more control over the consistency, as it’s much easier to thin out icing than to fix one that’s too runny.
How to Fix Icing That’s Too Thick
On the other hand, if your cookie butter icing turns out too thick—perhaps too stiff to spread or pipe—you can fix it by slowly adding more heavy cream or milk. Like with powdered sugar, add the liquid gradually, one tablespoon at a time, and beat the mixture thoroughly after each addition.
This method allows you to reach the perfect consistency without accidentally over-thinning the icing. If you do overshoot, you can always add more powdered sugar to bring it back to the right texture.
Best Tools to Use for Mixing and Spreading
For the fluffiest and smoothest icing, an electric hand mixer or stand mixer is your best friend. These tools incorporate air into the icing, giving it that light, airy texture we all love. If you’re mixing by hand, it’ll be harder to achieve the same fluffiness, so an electric mixer is highly recommended.
When it comes to spreading the icing, an offset spatula is your go-to tool for cakes and cupcakes. Its flat edge makes it easy to spread the icing evenly and smoothly, giving your desserts a professional-looking finish. For cookies, or if you want decorative swirls on cakes and cupcakes, a piping bag fitted with your favorite piping tip is the best choice. It gives you more control and precision, allowing you to create beautiful designs effortlessly.
FAQ
Can I use cookie butter icing for piping?
Yes, cookie butter icing is perfect for piping! Just make sure it’s the right consistency—thick enough to hold its shape but not so thick that it’s hard to squeeze through the piping bag.
How long does cookie butter icing last?
If stored in an airtight container in the fridge, cookie butter icing will last for up to one week. You can also freeze it for up to three months.
What’s the best substitute for cookie butter?
If you can’t find cookie butter, you can use peanut butter or almond butter as a substitute, though the flavor will be different. Biscoff is the most common cookie butter brand.
Can I add food coloring to cookie butter icing?
Yes! You can add food coloring to this icing, but because cookie butter has a natural brown hue, you may need more coloring than usual to achieve lighter shades.
How can I make cookie butter icing less sweet?
To tone down the sweetness, reduce the amount of powdered sugar and add a pinch of salt to balance the flavors.
