Wondering if anyone has made a chai buttercream... either SMBC or an American BC.
My thoughts are to do an American BC and infuse the cream (the recipe I use has butter, cream, and icing sugar, vanilla) with chai tea leaves, but I'm afraid you wouldn't be able to taste the chai-ness
My other thought is to do an SMBC or American BC and use chai tea powder, but I'm not quite sure of how to do this.
Chai literally means tea but it is flavoured with different spices depending on the region one is from or what one has aquired the taste for. Most common spice is ground cardammon.
To make it into chai masala, you have to grind the whole cardammons (say 1/4 cup) with 1 tablespoon of whole peppercorns, 2 only whole cloves, 1 tspoon of cinammon powder and 2 tsp of ginger powder. Grind all this in your coffee mill until fine. You can make masala chai by simply adding to your pot of tea, !/4 tsp for 2 cups of tea, or more if you like it stronger flavoured.
I have tried the ready chai bags and found them disgusting.
I have never made chai buttercream but you could try and steep the chai masala in some hot milk, cool and then add to your buttercream. I would experiment first if I were you. HTH.
AI've made some before to go with chai cupcakes. I used 1/8 tsp ginger, 1/2 tsp cardamom, and 1/4 tsp of the following cinnamon, clove and nutmeg. I also added aprox. Tbl of Meyer lemon juice to the frosting. Hope this helps
Thanks for the input. I like the sounds of the Spiced Vanilla Chai Buttercream, but can anyone help me modify it for a Swiss Meringue buttercream? I'm not sure how I would add the cream in a SMBC.