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+ servings
Cookie butter whipped cream piped into a small mason jar with a Biscoff cookie and crumbs on top.

Biscoff Whipped Cream

Cookie butter is one of those things that is just SO good. Make it even more indulgent by using it in a homemade whipped cream recipe. Biscoff Whipped Cream is easy to make and full of that yummy cookie butter flavor! Great for topping coffee, waffles, desserts, and more.
5 from 1 vote
Prep Time 10 mins
Course Condiments, Dessert
Cuisine American
Servings 1.5 cups (about)


  • 1/4 cup Biscoff cookie butter room temp
  • 1/4 cup confectioners' sugar
  • 1 cup heavy whipping cream well chilled


  • Add the Biscoff and confectioners' sugar to a chilled bowl. Pour in about 1/2 of the heavy whipping cream. Use a hand mixer to beat on low until totally combined.
  • Optional Chilling: I didn't notice a huge difference in my tests when I tried this, but if you'd like to give it a try, chill the mixture for 2 hours in the fridge before moving on to the next step. The extra chilling may help improve the final consistency/stability of the whipped cream.
  • Add the remainder of the heavy whipping cream and whip on low until everything is combined. Move the mixer speed slowly up to medium and whip until you have reached soft, medium, or stiff peaks. Be careful not to over-whip.


Make It Ahead: Though I find this cookie butter whipped cream tends to deflate easily, it still keeps well in the fridge. Most of the deflation happens pretty soon after preparing it. I would store this for up to 3-4 days in the fridge. So fun for serving over pancakes or topping your coffee.