Best 3 Chai Buttercream Frosting Recipes
Chai buttercream frosting is a decadent and flavorful frosting that is perfect for cakes, cupcakes, and other desserts. It is made with a combination of black tea, spices, and butter, and has a rich, creamy texture and a slightly spicy flavor. Chai buttercream frosting is a great way to add a touch of elegance and sophistication to your favorite desserts, and it is sure to impress your friends and family.
Let's cook with our recipes!
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 make the chai tea bags, combine 1 tablespoon of black tea leaves, 1 tablespoon of ground cinnamon, 1 tablespoon of ground cardamom, 1/2 tablespoon of ground ginger, and 1/4 tablespoon of ground cloves in a small bowl. Place the mixture in a tea bag or cheesecloth pouch and tie it closed with a string.
- When steeping the chai tea bags, cover the pot to help infuse the flavors. Let the tea steep for at least 15 minutes, or up to 30 minutes for a stronger flavor.
- Strain the chai tea through a fine-mesh sieve into a bowl. Discard the tea bags.
- Let the chai tea cool completely before using it to make the frosting. This will help to prevent the frosting from becoming grainy.
- If you don't have time to make your own chai tea, you can use 1 cup of store-bought chai tea concentrate.
- Be sure to use unsalted butter for the frosting. Salted butter will make the frosting too salty.
- Let the butter and cream cheese come to room temperature before making the frosting. This will help the ingredients to blend together smoothly.
- Beat the butter and cream cheese together on medium speed until light and fluffy. Gradually add the powdered sugar, one cup at a time, until the frosting is smooth and creamy.
- Add the cooled chai tea and vanilla extract to the frosting and beat until combined.
- Use the frosting immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Chai buttercream frosting is a delicious and versatile frosting that can be used to top cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own taste. With its warm and spicy flavor, chai buttercream frosting is sure to be a hit with your family and friends.
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