Chai Spice Buttercream (Printable Version)
This silky butter frosting is blended with cardamom, cinnamon, ginger, and other chai spices, making it perfect for autumn treats.
# What You’ll Need:
01 -
2 teaspoons vanilla extract.
02 -
1/8 teaspoon allspice, ground.
03 -
1 teaspoon cinnamon, ground.
04 -
1/2 teaspoon cardamom, ground.
05 -
1/2 teaspoon ginger, ground.
06 -
Pinch of salt.
07 -
1 1/2 cups softened butter.
08 -
Between 5 1/2 and 6 cups powdered sugar.
09 -
1/4 cup heavy whipping cream.
10 -
1 3/4 teaspoons chai spice blend.
11 -
Optional: cinnamon sticks for decoration.
# Step-by-Step Guide:
01 -
Stir together the spices. You'll get a little more than 2 teaspoons total.
02 -
Whip butter till smooth and fluffy—about 2 minutes. Blend in 5 1/2 cups of sugar. Then, mix in the cream, spices, vanilla, and a touch of salt. Beat slow for 30 seconds, then fast for 2 minutes.
03 -
If it’s too lumpy, add a bit more sugar. Too firm? Add cream till it loosens up. Test the saltiness too.
# Additional Notes:
01 -
Covers up to 16 small cupcakes or a two-layer cake. Make 1.5 times the recipe if frosting 3 layers. Stays fresh in the fridge for a day or up to 3 months frozen. Whip again after defrosting.