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Vanilla Chai Buttercream Frosting

"Bring the spicy, comforting flavors of chai tea to traditional buttercream frosting."
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5 m servings 460 cals
Original recipe yields 8 servings (2 cups)


  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Pour the half and half into a microwave safe mug and heat in microwave for 45 seconds.
  2. Remove the mug from the microwave and place the tea bag in the mug to steep.
  3. Mix butter for one minute with electric mixer on medium speed. Add powdered sugar, cinnamon, ginger, cardamom, cloves and vanilla extract. Mix at low speed. After powdered sugar is incorporated into the butter, increase speed to medium and add the tea infused half and half.
  4. Add additional powder sugar if frosting needs a stiffer consistency.
  5. Use immediately or store in a sealed container in the refrigerator up to one month.

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Read all reviews 15
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This is one of the best frostings I have ever had. I wasn't sure what kind of cake to put it on so I used a french vanilla cake and added a little cardamom to mix. It is delicious. I think I am ...

Holy Cow, this is delicious. Excellent taste, especially if you are a chai tea fan. I made a vegan version by replacing the half and half with equal parts full-fat coconut milk and plain unswe...

I made this with the Pumpkin Ginger Cupcake recipe and it was a real winner. Perfect fall treat. Lu Ann

This is a fantastic recipe! I put it on a white cake. It was tasty, but subtle. The frosting didn't overwhelm the flavor of the cake. I think it would go really well with pumpkin bars.

Love love love this recipe!! It is delicious over the Pumpkin Ginger Cupcakes from OVIEDOGIRL. The powder sugar I add until the consistency I want for my buttercream; it never is what the reci...

This is the best buttercream frosting!!!

Loved this, quick and easy to make! I used this as a filling for some chocolate French macarons and it was a perfect complement!

OMG! I just made's sooo good! I've already eaten about 1/2 cup straight out of the bowl! Just a few minor changes because I didn't have cardamom. I used a Chai tea bag instead of Blac...

I used the proportions listed in this recipe to make a half recipe of a simple and easy vanilla buttercream at my son's request. 1/2 cup room temp salted butter creamed with 2 cups powdered suga...