Biscoff Cookie Butter Whipped Cream Recipe: Light & Fluffy

This cookie butter whipped cream is light, fluffy and filled with the warm, spiced caramel notes that make cookie butter so irresistible.

It feels indulgent yet takes almost no time to prepare. A dollop instantly elevates pancakes, a simple slice of cake, or a bowl of fruit—like something you’d order in a café. Here’s how to make it at home.

Why I Love this Recipe

Easy to make — just minutes and only three ingredients.
Irresistible flavor — the spiced, caramelized cookie butter adds depth and warmth to classic whipped cream.
Very versatile — great as a topping for cakes, pies, pastries, breakfast dishes, or stirred into hot drinks.

Ingredients

Heavy cream — use cold heavy cream (also called heavy whipping cream) with around 36–40% fat for the best texture.
Sugar — 2 to 3 tablespoons granulated sugar, or your preferred sweetener. You can substitute powdered sugar (3 Tbsp) or a granulated sugar-free sweetener if desired; adjust to taste.
Cookie butter — about 2 tablespoons. Trader Joe’s cookie butter or Lotus Biscoff spread both work well.

Equipment

Hand mixer or stand mixer — either works; a hand mixer is fine for small batches, while a stand mixer is convenient for larger amounts.
Piping bag and tip (optional) — useful if you want to pipe decorative dollops onto desserts.

Homemade Cookie Butter Whipped Cream

All Purpose Veggies

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Prep Time 5 minutes

Cook Time 5 minutes

Course Dessert

Cuisine American

Servings 2

Calories 540 kcal

Equipment

1 Electric hand mixer (or stand mixer)

Ingredients

1 cup heavy cream , cold
2 to 3 Tbsp granulated sugar , or sweetener of choice
2 Tbsp cookie butter , such as Lotus Biscoff or Trader Joe’s cookie butter

Instructions

Pour the cold heavy cream into a mixing bowl. Use the whisk attachment on a stand mixer or beaters on a hand mixer. Add 2 Tbsp sugar.
Begin whipping on low speed to combine, then increase to medium as it thickens.
When the cream begins to thicken, add the cookie butter. Taste and add more sugar if you prefer it sweeter.
Increase to high speed and whip until stiff peaks form or the beaters leave tracks in the cream. Be careful not to over-whip, which turns cream into butter.
Serve immediately on cakes, pies, waffles, pancakes, fruit, or stirred into coffee or hot chocolate.
Store leftovers in an airtight container in the refrigerator for 1–2 days. Re-whip briefly if needed to restore consistency. Yields approximately 2 cups.

Video

Notes

For a lower-carb option, swap granulated sugar for a granulated monk fruit sweetener or erythritol, and adjust sweetness to taste. If using concentrated sweeteners like stevia, follow the package conversion.

Powdered sugar can be substituted (3 Tbsp) for a slightly different texture and smoother sweetness.

Nutrition

Calories: 540kcalCarbohydrates: 23gProtein: 4gFat: 49g

Keyword chantilly cream, whipped cream

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Where to Use this Cookie Butter Whipped Cream

Spoon it over pancakes, waffles, or French toast for a quick breakfast upgrade. It melts into hot coffee or hot chocolate for a cozy twist. Use it as a topping or filling for cakes, cupcakes, crepes, and roll cakes—especially good with vanilla or banana-flavored desserts.

Add it into roll cakes or use as a filling.

Variation Ideas

Add extra warming spices such as cinnamon or a pinch of nutmeg for more depth.
Fold in crushed speculoos cookies right before serving for a crunchy texture.
Swap the cookie butter for other spreads like Nutella, peanut butter, or pistachio-honey for new flavor variations.

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