Effortless Chai Spice Buttercream (Print Version)
# Ingredients:
01 -
Cinnamon sticks to decorate (optional).
02 -
Tiny pinch of salt.
03 -
Two teaspoons vanilla.
04 -
Quarter cup of heavy cream.
05 -
1 3/4 teaspoons chai blend spices.
06 -
5 1/2 to 6 cups powdered sugar.
07 -
1 1/2 cups of softened butter.
08 -
A dash (1/8 teaspoon) of allspice, ground.
09 -
Half a teaspoon of cardamom, ground.
10 -
Half a teaspoon of ground ginger.
11 -
One teaspoon cinnamon, ground.
# Instructions:
01 -
Mix up the spices. It'll give you around 2 1/8 teaspoons when done.
02 -
Whip butter till smooth (about 2 minutes). Slowly mix in 5 1/2 cups powdered sugar. Add in heavy cream, chai spices, vanilla, and salt. Start on low for 30 seconds, then beat faster for 2 minutes.
03 -
If it looks split, toss in more sugar. If it's too stiff, splash in cream. Double-check the saltiness.
# Notes:
01 -
Covers 12 to 16 cupcakes or a 2-layer cake. For 3 layers, increase by 50%. Lasts a day in the fridge or 3 months frozen. Mix it again after thawing.