Chai Spice Buttercream (Print Version)
# Ingredients:
01 -
1/8 teaspoon allspice, ground.
02 -
1/2 teaspoon cardamom, ground.
03 -
1/2 teaspoon ginger, ground.
04 -
1 teaspoon cinnamon, ground.
05 -
1 1/2 cups of softened butter.
06 -
1/4 cup of heavy cream.
07 -
About 5 1/2 to 6 cups of powdered sugar.
08 -
A pinch of salt.
09 -
1 3/4 teaspoons chai mix spices.
10 -
2 teaspoons vanilla essence.
11 -
Optional cinnamon sticks (for decoration).
# Instructions:
01 -
Stir all the spices together. You’ll have around 2 1/8 teaspoons total.
02 -
Whip the butter for about 2 minutes until it’s soft. Slowly add 5 1/2 cups of sugar, then mix in the cream, spice blend, salt, and vanilla. Start on low for 30 seconds, then beat faster for 2 minutes.
03 -
Too runny? Mix in more sugar. Too stiff? Pour in extra cream. Check the taste and adjust the salt if needed.
# Notes:
01 -
Covers 2 cake layers or up to 16 cupcakes. For 3 cake layers, multiply by 1.5. Stays good for a day in the fridge or freezes for three months. Give it another mix after thawing.