Delicious. I followed some other suggestions and added ginger, flour to thicken, and lemon juice to bring out the flavor. I also added a couple drops of red food dye to make it a bit more bright orange. When it was done, still warm, the texture was a little mooshy, but the next day, after refrigeration, it was firmer but not hard. Everyone raved over it! No complaints here.

Reviewed On: Nov. 20, 2008

I didn't have cloves, so I couldn't use them, but I added nutmeg. I also used the 1 cup butter, as others suggested. I don't know if I mixed the batter wrong or maybe mismeasured - though I always double check - but these came out less than stellar. It took 15+ minutes for my first batch to cook, the dough was very mushy. I also don't think the flavor is as good as described. But like I said, perhaps I mixed something incorrectly. I would try this again.

Reviewed On: Jun. 4, 2008

Great frosting recipe when it comes to the consistency. I've tried two other recipes on here that were crapola, but this once has a great, firm texture. I give it 4/5 stars, however, because I personally didn't find the taste of the chai to be strong enough over the sugar (I combated this by adding extra cinnamon, nutmeg, and clove). I'll definitely reference this one again.

Reviewed On: May 7, 2008