Effortless Chai Spice Buttercream (Printable Version)
# What You'll Need:
01 -
2 teaspoons of vanilla extract.
02 -
1 tablespoon chai spice blend.
03 -
6 cups powdered sugar, sifted.
04 -
A sprinkle of salt.
05 -
1/4 cup of thick cream.
06 -
1 1/2 cups softened butter.
07 -
1/8 teaspoon allspice powder.
08 -
1 teaspoon cinnamon powder.
09 -
1/2 teaspoon cardamom powder.
10 -
1/2 teaspoon ginger powder.
11 -
Use cinnamon sticks if you want a fancy topping.
# Preparation Steps:
01 -
Stir all the spices together. This makes a little over 2 teaspoons.
02 -
Whip the butter for around 2 minutes until fluffy. Add 5 1/2 cups of sugar. Next, throw in the cream, spices, vanilla, and salt. Blend slow for 30 seconds, then whip on high for 2 minutes.
03 -
If it looks lumpy, toss in more sugar. Too stiff? Pour in more cream. Don't forget to taste and adjust the salt!
# Additional Tips:
01 -
Covers 12-16 cupcakes or enough to frost two cake layers. For three layers, make 1.5x the amount. Store in the fridge for a day or freeze for up to 3 months. Let it thaw and whip again before using.