Chai Buttercream Frosting Recipe -
Chai Buttercream Frosting Recipe
  • READY IN 15 mins

Chai Buttercream Frosting

Recipe by  

"I made this buttercream to decorate vanilla cupcakes. It has a spicy kick but is still sweet."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Prepare a very strong tea by steeping the tea bag in boiling water for 10 minutes.
  2. Meanwhile, cream the butter in a large bowl using an electric mixer until fluffy. Add confectioners' sugar, and continue creaming until well blended.
  3. Pour tea into cold milk; beat milk into frosting until incorporated. Continue beating frosting until fluffy.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2010

I loved his recipe. I did change a couple of things. I steeped the chai tea bags in simmering milk instead of water, I added some cardomon, cloves, cinnamon,and ginger to get a speckled effect. I also added two tablespoons of powdered meringue to get a stiffer consistency. Yum!

Most Helpful Critical Review
Jan 12, 2009

Didn't have much of a true Chai taste to it. I added ground cinnamon and settled on it as a vanilla with a subtle taste of Chai...perhaps using less sugar would solve the problem? It yields quite a bit of icing as it is.


20 Ratings

Sep 18, 2009

The flavor is excellent when using Stash's Premium Chai Spice Black Tea. My only gripe is that my batch turned out a bit runny and has more the consistency of the icing you'd find on cinnamon buns. I added a lot of extra powdered sugar and still couldn't get it to stiffen quite right. I'm tossing it in the fridge to cool down before trying to crumb coat with it. For those wanting a truly yummy chai flavor, might I suggest trying to work with the powdered chai mix from Tasteful Simply? It's called Oh My! Chai, and has been my absolute favorite chai of all of the various brands I've tasted. The fact that it is a powdered mix instead of tea bags might work to the advantage of stiffening the mix a bit too. I would have used it today, but alas, I am out. - I am willing to give this recipe another try.

Apr 21, 2007

This buttercream is wonderful!! Especially on chocolate cake. Only one thing I had to change, you never want to put any tea into "boiling" water. Bring water to a boil, remove from heat, after it quits bubbling, then add tea bags.

Oct 27, 2008

This was nice for a frosting. The chai was subtle enough that it wasn't overwhelming but i also only used a tablespoon of the chai water. The recipe itself is huge and i think the proportions were off a little bit for the thickness i wanted for my cookies. I cut the recipe in half because i didnt need that much but it was so watery i had to keep adding more sugar. I would suggest mixing everything else first and then adding the sugar until you get the consistency you want.

May 07, 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.

Feb 07, 2011

It was really good! Everyone in my family enjoyed it! Though I didn't have chai tea in bags, so I put 1 1/2 tbsp in the milk heated it and let it cool then put it in! Thanks for the recipe!!

Sep 08, 2009

so amazing!! had this as one of the cupcake frostings at my wedding!


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  • Calories
  • 466 kcal
  • 23%
  • Carbohydrates
  • 83.9 g
  • 27%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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