Chai Butter Frosting

There is no such thing as a good cupcake without a great frosting to top it off. For most everyday celebrations, the common frosting flavors are chocolate and vanilla – you can never go wrong with traditional flavors. However, this Vanilla Chai Buttercream compliments any type of spiced cakes, cinnamon rolls, or cookies.  Best of all, its distinctive spiced flavor makes it a welcomed seasonal flavor beyond chocolate and vanilla.

Ingredients:

¼ cup half and half

1 black tea bag

1 cup (2 sticks) unsalted butter, room temperature

4 cups confectioner’s sugar, sifted

½ teaspoon Ground Saigon Cinnamon

½ teaspoon Ground Ginger

¼ teaspoon Cardamom

¼ teaspoon Ground Cloves

2 teaspoons Pure Vanilla Extract

Preparation:

Pour the half and half into a microwave safe mug. Heat the half and half for 45 seconds.
Remove the mug from the microwave and place the tea bag in the mug to steep.
Using an electric hand/stand mixer cream the butter for one minute on medium speed.
Turn the mixer off and add the confectioner’s sugar, cinnamon, ginger, cardamom, cloves and vanilla extract.
Turn the mixer back on at the lowest speed so the sugar doesn’t blow everywhere. Once all the powdered sugar has incorporated into the butter, increase the mixer speed to medium and add the tea infused half and half.
If the frosting needs a more stiff consistency, add the remaining sugar.
Use immediately or store in a sealed container in the refrigerator up to one month.