Best 3 Chai Buttercream Frosting Recipes
Indulge in a symphony of flavors with our Chai Buttercream Frosting, a culinary masterpiece that elevates your baked creations to new heights. This frosting seamlessly blends the warmth of chai spices with the velvety richness of buttercream, resulting in a taste experience that is both comforting and exciting.
Discover the perfect balance of sweet and savory in our savory cake recipes, ranging from the classic Southern Cornbread to the globally-inspired 5-Spice Pound Cake. Each recipe offers a unique flavor profile, ensuring that there's something for every palate.
For those who prefer a sweet treat, our selection of dessert recipes will satisfy your cravings. From the decadent Chocolate Lava Cake to the refreshing Lemon Poppy Seed Muffins, each recipe promises a delightful burst of flavor that will leave you wanting more.
With its versatility, Chai Buttercream Frosting can elevate any cake or cupcake. Its smooth texture and rich flavor make it the perfect topping for a variety of desserts, including the savory cakes and sweet treats featured in this article.
CHAI BUTTERCREAM FROSTING
I made this buttercream to decorate vanilla cupcakes. It has a spicy kick but is still sweet.
Provided by Perversia
Categories Desserts Frostings and Icings Buttercream
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Prepare a very strong tea by steeping the tea bag in boiling water for 10 minutes.
- Meanwhile, cream the butter in a large bowl using an electric mixer until fluffy. Add confectioners' sugar, and continue creaming until well blended.
- Pour tea into cold milk; beat milk into frosting until incorporated. Continue beating frosting until fluffy.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 83.9 g, Cholesterol 41.5 mg, Fat 15.6 g, Protein 0.5 g, SaturatedFat 9.9 g, Sodium 7.2 mg, Sugar 82.3 g
CHOCOLATE CHAI CUPCAKES WITH BUTTERCREAM FROSTING
Make and share this Chocolate Chai Cupcakes With Buttercream Frosting recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h19m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside.
- Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside.
- Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups.
- Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy.
- Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely.
- Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes.
- Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.
EGGNOG CHAI COOKIES WITH EGGNOG BUTTERCREAM FROSTING
Steps:
- Step 1 Preheat oven to 325. Line cookie sheets with parchment paper or a baking mat. Step 2 In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom, and black pepper. Set aside. Step 3 In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugars. Add in egg yolks and vanilla. Beat until creamy. Carefully beat in eggnog. Step 4 Add dry ingredients to wet ingredients and beat until just combined. Step 5 Drop by heaping teaspoon full onto prepared cookie sheets. Bake for 15-20 minutes, or until bottoms just start to turn golden brown. Step 6 Immediately transfer cookies to a paper towel covered flat surface. Allow to cool. Step 7 Prepare frosting while cookies are cooling. Beat together confectioner's sugar, butter, 1 tbsp eggnog and nutmeg until smooth. Add remaining teaspoon of eggnog to thin out the frosting. Step 8 Frost cooled cookies and serve.
Tips:
- To easily grate the butter, place it in the freezer for about 15 minutes before grating. This will make it firm and easier to work with.
- If you don't have a microplane grater, you can use a regular grater with the smallest holes. Just be careful not to grate your fingers!
- Make sure the butter and cream cheese are both at room temperature before starting. This will help them combine smoothly and create a creamy frosting.
- Gradually add the powdered sugar to prevent the frosting from becoming too thick or lumpy.
- If you want a stronger chai flavor, you can add more chai tea powder or extract. Just be careful not to add too much, or the frosting will become bitter.
- This frosting can be used to frost cakes, cupcakes, cookies, or other desserts. It can also be used as a filling for pies or tarts.
Conclusion:
Chai buttercream frosting is a delicious and versatile frosting that can be used to elevate any dessert. With its unique and flavorful blend of chai spices, this frosting is sure to impress your friends and family. So next time you're looking for a special frosting recipe, give chai buttercream frosting a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
