Chai Buttercream Frosting

Chai Buttercream Frosting

Perversia 1

"I made this buttercream to decorate vanilla cupcakes. It has a spicy kick but is still sweet."

Ingredients 15 m {{adjustedServings}} servings 466 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 83.9g
  • 27%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Prepare a very strong tea by steeping the tea bag in boiling water for 10 minutes.
  2. Meanwhile, cream the butter in a large bowl using an electric mixer until fluffy. Add confectioners' sugar, and continue creaming until well blended.
  3. Pour tea into cold milk; beat milk into frosting until incorporated. Continue beating frosting until fluffy.
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Reviews 18

  1. 20 Ratings


I loved his recipe. I did change a couple of things. I steeped the chai tea bags in simmering milk instead of water, I added some cardomon, cloves, cinnamon,and ginger to get a speckled effect. I also added two tablespoons of powdered meringue to get a stiffer consistency. Yum!


The flavor is excellent when using Stash's Premium Chai Spice Black Tea. My only gripe is that my batch turned out a bit runny and has more the consistency of the icing you'd find on cinnamon buns. I added a lot of extra powdered sugar and still couldn't get it to stiffen quite right. I'm tossing it in the fridge to cool down before trying to crumb coat with it. For those wanting a truly yummy chai flavor, might I suggest trying to work with the powdered chai mix from Tasteful Simply? It's called Oh My! Chai, and has been my absolute favorite chai of all of the various brands I've tasted. The fact that it is a powdered mix instead of tea bags might work to the advantage of stiffening the mix a bit too. I would have used it today, but alas, I am out. - I am willing to give this recipe another try.


This buttercream is wonderful!! Especially on chocolate cake. Only one thing I had to change, you never want to put any tea into "boiling" water. Bring water to a boil, remove from heat, after it quits bubbling, then add tea bags.