Recipe by Perversia
"I made this buttercream to decorate vanilla cupcakes. It has a spicy kick but is still sweet."
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chai tea bags
unsalted butter or margarine, softened
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!
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.
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.
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.
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.
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.
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!!
so amazing!! had this as one of the cupcake frostings at my wedding!
* Percent Daily Values are based on a 2,000 calorie diet.
Chai Buttercream Frosting
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 141
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This frosting tastes delicate but holds up well at room temperature.
This carrot cake is dense and delicious, a real crowd-pleaser.
Cream cheese and whipped cream make this frosting addictive.