Comments on: Biscoff Cake (Cookie Butter Cake)

By: Olivia

Olivia — Wed, 01 Oct 2025 17:58:51 +0000

In reply to Jen.

Hi Jen! Yes, definitely for the buttercream specifically. You’ll need to bring it to room temp and rewhip it. If it splits it was still too cold. If that happens you can save it via my tips here: https://livforcake.com/swiss-meringue-buttercream-recipe/

By: Jen

Jen — Tue, 30 Sep 2025 00:14:52 +0000

If I prepare the buttercream and cake 2 days prior when I assemble do I still need to bring them to room temperature?

By: Olivia

Olivia — Fri, 02 May 2025 16:37:15 +0000

In reply to Stephanie Bonito.

Hi Stephanie! I think most frostings would pair well. You can do a CC one (https://livforcake.com/cream-cheese-frosting-recipe/) or a simple buttercream (https://livforcake.com/simple-vanilla-buttercream/) and add the cookie butter (or cookie crumbs) to it. Those both have a lot of powdered sugar though. Another easy option is Ermine frosting (https://livforcake.com/ermine-frosting/) but I’ve never tried adding cookie butter to that. It’s already on the softer side so I worry it would be too soft. If you go that route I would add pulverized cookie crumbs to it instead.

By: Stephanie Bonito

Stephanie Bonito — Fri, 02 May 2025 02:06:03 +0000

This sounds really good, is there another kind of frosting I could use. I have very little time and if I mess up, I don’t have time to go to the store. I saw someone say cream cheese but wasn’t sure what you would recommend. I’m trying to stay away from a lot of powdered sugar.

By: Olivia

Olivia — Mon, 24 Mar 2025 16:45:15 +0000

In reply to Diana. Hi Diana! Yes, that should be fine.

By: Diana

Diana — Sat, 22 Mar 2025 21:10:24 +0000

Can you use almond milk?

By: Olivia

Olivia — Mon, 17 Mar 2025 16:16:03 +0000

In reply to Nicole H Kalucki.

Hi Nicole! If you’d like to make a brown sugar version I would use the egg and sugar ratios from the frosting recipe here (https://livforcake.com/pecan-pie-cake/) and then add the butter and cookie butter amounts listed above.

By: Nicole H Kalucki

Nicole H Kalucki — Sat, 15 Mar 2025 14:06:18 +0000

Hello! I’m thinking of making this frosting for my birthday cake this week but I was wondering if brown sugar could be substituted for the granulated sugar in the buttercream? And if so would it just be a 1:1 ratio? I know that brown sugar swiss meringue buttercream is a thing but I’m not sure how the sugar ratio differs to regular sugar ones and I really want this buttercream to have a caramely biscoff flavor since my cake base will be a simple brown butter one. Any insights you could provide would be greatly appreciated! 🙂

By: Olivia

Olivia — Wed, 29 May 2024 03:09:36 +0000

In reply to Louise. Hi Louise! I think that would be delicious. I love CC frosting paired with spice cakes.

By: Louise

Louise — Tue, 28 May 2024 18:46:58 +0000

Hi, I haven’t tried this yet but was wondering if a cream cheese frosting would work well with this, given the spice of the biscoff?