Crusting Chai Buttercream Recipe
You'll love this chai buttercream frosting recipe that works perfectly for cookie decorating icing cakes, and topping cupcakes. This buttercream is made with a perfectly balanced Chai Marsala spice blend.
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Equipment
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 tsp. Chai Marsala spice blend plus more for topping, optional
- 1 ½ tsp. vanilla extract
- 1-4 tbsp. milk
Instructions
- In a stand mixer with the paddle attachment, beat the room temperature butter until soft and fluffy.
- To the stand mixer, add the powdered sugar, chai spice blend, and vanilla extract and mix on low speed until most of the powdered sugar has blended with the butter.
- Add in one tablespoon of milk and again mix on low speed. Add up to three more tablespoons of milk until the desired consistency is reached.
Notes
For a non-crusting buttercream, reduce the sugar to 2-3 cups, depending on your taste preference. If you are needing a crusting buttercream, do not reduce the amount of sugar, as this is what makes it form a crust.