Chai Buttercream

By ahree

Ingredients

• 1 2-pound bag of powdered sugar, sifted
• 1/4 teaspoon sea salt
• 2 teaspoons ground cardamom
• 2 1/2 teaspoons ground clove
• 2 cups vegetable shortening (you can also use solid Palm oil but it can be hard to find)
• 3/4 cup really hot, strongly steeped chai tea (I like Numi's Ruby Chai)
• 1 tablespoon + 1 teaspoon vanilla extract

Details

Adapted from dozenflours.com

Preparation

Step 1

In a little bowl combine the salt, cardamom, and ground clove. Add it to the powdered sugar and mix just until it's combined. Sift the powdered sugar mixture and set aside.

In a stand mixer, beat the vegetable oil by itself on medium speed for about 3 minutes. Slowly add the powdered sugar mixture in three batches, beating until soft and somewhat incorporated, being sure to scrape down the bowl and the beaters at least once.

Add half of the very hot chai tea and mix together by hand, doing you best to break up the sugar mixture. The hot tea should soften the sugar mixture and although it will still be thick and lumpy and probably even a bit difficult to mix, it will eventually soften up and absorb the majority of tea. Repeat the process again with the remaining tea and mix together as best as you can. Put the mixing bowl back on the stand mixer and mix on low for about 20 seconds, just to get it moving in the bowl. Gradually increase the speed to medium-high and mix for a long as five to eight minutes until the buttercream comes together and you don't see any clumps of shortening. Be sure to scrape down the bowl and the blade (yes, even if you have a Beater Blade!) When it's good and incorporated, cover it with plastic wrap and keep it at room temperature until you're ready to use it.