Published: 10/28/2021Updated: 08/15/2022
This chai spiced buttercream It is luxuriously creamy and smooth with an unbeatable spicy flavor of cinnamon, ginger, cardamom and allspice. It’s everything we love about spiced chai lattes in sweet glaze form and you can use it to garnish many baked goods like banana cupcakes, pumpkin cupcakes, vanilla cakeand more.
Is frosting the best part of a cake? Depending on the recipe, you could go for either option, but frosting is definitely a fun addition to add to our baked goods. and the cold The category on my website is growing! I match many of my cupcake recipes and cake recipes with frosting and now I’m creating separate pages for most of the frosting recipes. Use the Frosting recipes page to find different options to pair with your desserts – you can mix and match frostings and cakes/cupcakes to create your own tasty combination!
Chai Spice Buttercream
Chai spiced lattes were the inspiration behind today’s frosting recipe. I always combine it with chai latte cupcakesBut there are many other combinations for this spiced buttercream! In fact, readers have emailed me saying they love it. pumpkin cupcakes and these gingerbread cupcakes. Hmm!
How You Will Make Chai Spice Buttercream!
This chai spiced buttercream starts with this vanilla buttercream as a base. This is an American style buttercream made with butter at room temperaturepowdered sugar, creamy liquid such as heavy cream, milk or half and half, plus vanilla extract and a little salt to taste. The chai spice variation increases slightly, uses heavy cream for a rich, creamy consistency and also includes spices; It’s amazing how much flavor dried spices can add to our frosting.
- Prepare the chai spice mix first so that it is ready. A stand or hand mixer is most helpful for getting a smooth, creamy frosting consistency. Once everything is together, taste the buttercream and add another pinch of salt if necessary.
Homemade Chai Spice Blend
A blend of 4 cooking spices creates the delicious chai spice flavor we love. To make chai at home, combine cinnamon, cardamom, ginger, and allspice. As the recipe below indicates, we will use this chai spice blend in the frosting and you can save a little extra to decorate on top. You can also use this chai spice blend instead of cinnamon in banana cake, banana bread, gigglesand star bread. We use these same spices when making. chai spice donuts and chai Bundt Cake with Cinnamon Swirls.
In other glazes: You can even add 3/4 – 1 teaspoon of this spice mixture to cream cheese frosting either Swiss Meringue Buttercream. Add it when you add the vanilla extract. (Adding the entire chai spice mix beforehand would be overwhelming, so use only 3/4 – 1 teaspoon.)
What tastes best with Chai Spice Buttercream?
Browse by me cake recipes and cupcake recipes for more flavor inspiration. The frosting recipe below is enough for 12 to 16 cupcakes, a thin layer on a quarter sheet cake or a 2 layer cake. For a 3 layer cake, I recommend 1.5 times the recipe to make sure you have enough for each layer.
Chai Spice Buttercream
Preparation time:
5 minutes
Cooking time:
0 minutes
Total time:
5 minutes
Produce:
3-4 cups
Category:
Dessert
Method:
Baking
Kitchen:
American
Description
Flavored with strong spices, this homemade chai spiced buttercream is luxuriously creamy, silky and smooth.
Chai Spice Blend
butter cream
Instructions
- Prepare the chai spice mix: Mix all the chai spices. You will have 2 and 1/8 teaspoons. You will use 1 and 3/4 teaspoons in the buttercream and will have more for decorating. If you don’t plan to use the extra chai spice mix for garnish, just whisk it all into the glaze – the extra flavor from the spices is wonderful!
- Using a hand or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add 5 and 1/2 cups (660 g) confectioners’ sugar, heavy cream, 1 and 3/4 teaspoons chai spice blend, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until combined and creamy. If the frosting looks curdled or greasy, it’s best to add more confectioners’ sugar to soften it. Add up to 1/2 cup (60 g) more confectioners’ sugar to soften if necessary. If the frosting seems too thick to spread or spread, add another tablespoon (15 ml) of cream. Taste and add another pinch of salt if the glaze is too sweet.
- Use immediately or cover tightly and store for up to 1 day in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator and then beat the frosting on medium speed for a few seconds to make it creamy again. Adding a splash of heavy cream or milk will help thin the thawed frosting again if needed.
Grades
- Special tools (affiliate links): Small glass mixing bowl | Electric mixer (Portable either Stop) | rubber spatula
- Piping Tip: I used Wilton 8B piping tip in the photos above. This is one of my favorite piping tips and you can see how to use it in our pipe tips video tutorial. If you plan to pipe the frosting, you’ll also need a piping bag (reusable either disposable).
- Amount: This recipe makes enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake or a 2 layer cake. For a 3 layer cake, I recommend 1.5 times the recipe to make sure you have enough for each layer.
