Chai Spice Buttercream Frosting

The mother's birthday is tomorrow, so we celebrated this afternoon. I decided to put a fall twist on The Best White Cake Ever by making a chai spice buttercream frosting. It was heavenly. I mean, anything with 4 sticks of butter tastes amazing, but it was rich and creamy with a perfect hint of chai. The brother said it tasted exactly like a chai tea latte he had the other day. Yum…

I'd imagine this frosting would be just as wonderful on say a spice cake, or even a pumpkin cake. I just opted for white because I'd actually had the cake in my freezer for the past several months. Thankfully, this particular cake freezes very well. It was still perfect. 

Chai Spice Buttercream Frosting

Ingredients:

4 sticks unsalted butter, room temperature

Pinch of salt

3 tsp vanilla

1 1/2 tsp ground cardamom 

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

5 cups powdered sugar

1 TBSP milk

Directions:

Beat the butter, salt and vanilla in a large mixing bowl until light and fluffy. Add the rest of the spices and mix until combined. Add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Add about a TBSP of milk. Beat for about 5 minutes on high or until the frosting is light and fluffy.

Apply a thin layer of frosting to your cake (crumb coat). Put it in the fridge for about 15 minutes. Finish frosting your cake and decorate as desired. I simply sprinkled a little extra cinnamon on top!

Enjoy!