Chai Spice Frosting (Print Version)
# Ingredients:
01 -
1/4 cup heavy cream.
02 -
1/8 teaspoon ground allspice.
03 -
1/2 teaspoon ground ginger.
04 -
1 teaspoon ground cinnamon.
05 -
1/2 teaspoon ground cardamom.
06 -
1 1/2 cups softened butter.
07 -
5 1/2–6 cups powdered sugar.
08 -
1 3/4 teaspoons chai spice blend.
09 -
2 teaspoons vanilla extract.
10 -
A pinch of salt.
11 -
Optional: cinnamon sticks for decoration.
# Instructions:
01 -
Stir all the spices together. Yields about 2 and 1/8 teaspoons.
02 -
Whip the butter for 2 minutes until it’s fluffy. Gradually mix in 5 1/2 cups of powdered sugar. Then go ahead and add the cream, spices, vanilla, and salt. Start on low speed for half a minute, then beat on high for 2 minutes.
03 -
If it seems chunky, toss in more sugar. If it's too paste-like, add more cream. Give it a taste to see if it needs more salt.
# Notes:
01 -
Covers 12-16 cupcakes or a two-layer cake. Triple the amount for three layers. Good in the fridge for a day or frozen for up to 3 months. Rewhip it once thawed.