Cookie Butter Buttercream Frosting

Jul 29, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Madagascar Vanilla: Extract Easy

Cupcakes piped with cookie butter buttercream frosting

A fluffy, pipeable cookie butter buttercream frosting for cakes and cupcakes. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 3 1/2 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

Prep 15 min

Cook —

Total 15 min

Yield 24 cupcakes

Diet —

Ingredients

Adjust yield

cupcakes

1.0 cup (227.0 g)unsalted butter, softened (2 sticks)
4.0 cups (480.0 g)confectioners' sugar, sifted
3.0 tbsp (45.0 ml)heavy cream, plus more as needed
¼ tspfine sea salt
½ cup (135.0 g)cookie butter
2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

In a stand mixer fitted with the paddle, beat the butter and cookie butter on medium-high speed until pale and creamy, 3 to 4 minutes.
With the mixer on low, add the confectioners' sugar and salt about 1 cup at a time, then add the cream and vanilla. Beat on medium-high until light and fluffy, about 3 minutes.
Add more cream, 1 teaspoon at a time, if needed for a smooth, spreadable frosting.
Use right away, or cover and keep at room temperature for up to 2 hours; beat briefly before using.

Tips

Soft butter is key: it should hold a fingerprint but not look shiny or greasy (about 65°F).
Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat until fluffy before using.

Recipe FAQ

How long does it take to make cookie butter buttercream frosting?

Plan on 15 minutes of prep. It makes about 3 1/2 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

How should I store cookie butter buttercream frosting?

Refrigerate airtight for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat until fluffy before using.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

186 Calories / serving

10.4g Fat

23.4g Carbs

0.3g Protein

21.8g Sugar

Whole recipe (24 servings): ~4464 cal · 250g fat · 562g carbs · 7g protein · 523g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 186 calories

What it takes to burn one serving

Brisk walking 35 min·2.0 mi·~4100 steps
Walking uphill or incline treadmill 25 min·1.3 mi·~2500 steps
Moderate cycling 19 min·3.8 mi
Swimming laps 26 min
Jogging 18 min·1.5 mi·~2900 steps
Stair climbing 17 min·~1550 steps
Dancing 30 min
Bodyweight circuit training 19 min
Cleaning, errands, or playing with the dog 43 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.