Bring the spicy, comforting flavors of chai tea to traditional buttercream frosting.

Allrecipes Member

Recipe Summary test

prep:
5 mins
total:
5 mins
Servings:
8
Yield:
2 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the half and half into a microwave safe mug and heat in microwave for 45 seconds.

    Advertisement
  • Remove the mug from the microwave and place the tea bag in the mug to steep.

  • Mix butter for one minute with electric mixer on medium speed. Add powdered sugar, cinnamon, ginger, cardamom, cloves and vanilla extract. Mix at low speed. After powdered sugar is incorporated into the butter, increase speed to medium and add the tea infused half and half.

  • Add additional powder sugar if frosting needs a stiffer consistency.

  • Use immediately or store in a sealed container in the refrigerator up to one month.

Nutrition Facts

460 calories; protein 0.5g; carbohydrates 63g; fat 24g; cholesterol 63.8mg; sodium 167.3mg. Full Nutrition
Advertisement

Reviews (21)

Rating: 5 stars
01/11/2013
This is one of the best frostings I have ever had. I wasn't sure what kind of cake to put it on so I used a french vanilla cake and added a little cardamom to mix. It is delicious. I think I am going to put it on cinnamon rolls next. Try it you won't be disappointed. Read More
(10)
Rating: 5 stars
09/27/2013
I made this with the Pumpkin Ginger Cupcake recipe and it was a real winner. Perfect fall treat. Lu Ann Read More
(9)
Rating: 5 stars
10/13/2013
Holy Cow, this is delicious. Excellent taste, especially if you are a chai tea fan. I made a vegan version by replacing the half and half with equal parts full-fat coconut milk and plain unsweetened hemp milk. I used Earth Balance soy-free buttery spread. Next time I will try and replace the powdered sugar with home-made coconut sugar, by just placing it in a blender and blending until powdered. Read More
(9)
Advertisement
Rating: 5 stars
02/15/2014
This is a fantastic recipe! I put it on a white cake. It was tasty, but subtle. The frosting didn't overwhelm the flavor of the cake. I think it would go really well with pumpkin bars. Read More
(4)
Rating: 5 stars
12/30/2013
Love love love this recipe!! It is delicious over the Pumpkin Ginger Cupcakes from OVIEDOGIRL. The powder sugar I add until the consistency I want for my buttercream; it never is what the recipe calls for but that just depends on the humidity and the weather when I decide to make the buttercream. Read More
(4)
Rating: 5 stars
01/21/2014
Loved this, quick and easy to make! I used this as a filling for some chocolate French macarons and it was a perfect complement! Read More
(2)
Advertisement
Rating: 5 stars
03/29/2014
This is the best buttercream frosting!!! Read More
(2)
Rating: 5 stars
05/11/2014
OMG! I just made this....it's sooo good! I've already eaten about 1/2 cup straight out of the bowl! Just a few minor changes because I didn't have cardamom. I used a Chai tea bag instead of Black (to pick up the cardamom flavor) and cut the other 3 spices (cinnamon, cloves and ginger) in half. This is one of the best frostings I've ever had. I put it on chocolate cupcakes as it was the only mix in the house. Very excited to actually try some frosting ON the cupcake and not just on a spoon! Read More
(1)
Rating: 5 stars
01/13/2014
I used the proportions listed in this recipe to make a half recipe of a simple and easy vanilla buttercream at my son's request. 1/2 cup room temp salted butter creamed with 2 cups powdered sugar, plus 2+ teaspoons real vanilla extract is a beautiful and tasty frosting. Read More
(1)