Chai Frosting Recipe

Chai and Honey Cupcakes.

tawest64/Flickr.com (CC by 2.0

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Chill: 60 mins
  • Yield: About 2 Cups (8 servings)
Nutritional Guidelines (per serving)
344 Calories
12g Fat
63g Carbs
0g Protein
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Nutrition Facts
Servings: About 2 Cups (8 servings)
Amount per serving
Calories 344
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 31mg 10%
Sodium 39mg 2%
Total Carbohydrate 63g 23%
Dietary Fiber 0g 0%
Protein 0g
Calcium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy chai frosting recipe is naturally flavored with instant chai concentrate and masala chai ("chai tea") spices. You can use it as cake icing, or you can use it to frost cookies, cupcakes or other sweets.

Ingredients

  • 1 stick/1/2 cup butter (room temperature)
  • 1/2 tsp. cinnamon (ground)
  • 1/2 tsp vanilla extract (pure)
  • 1/4 tsp. nutmeg (ground)
  • 1/8 tsp. cardamom (ground)
  • 1/8 tsp. salt (sea)
  • 2.5 cups sugar (confectioners, sifted)
  • 4 tbsp. instant chai concentrate (such as Rishi's Masala Chai Tea Concentrate)

Steps to Make It

  1. In a medium-sized mixing bowl, cream all the ingredients except for the confectioner's sugar and chai tea concentrate.

  2. Once the butter mixture is light and fluffy, begin adding the sugar one heaping tablespoon at a time. Beat the mixture as you add the sugar, or beat it until it is smooth in between adding each scoop.

  3. Add three tablespoons of the chai concentrate. Beat until smooth

  4. Add more chai concentrate as needed to achieve the desired consistency.

  5. If desired, chill the frosting before using it to ice cake, cupcakes or other baked goods.

Recipe Tip

  • This frosting recipe can be prepared up to one week in advance and stored in a sealed, refrigerated container.