Chai-Spiced Italian Buttercream Frosting

By á-2275

Ingredients

• 1 1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. each ground nutmeg, cardamon, and cloves
• 1 c. sugar
• 1/4 c. water
• 1 T. light corn syrup
• 5 egg whites, room temperature
• 1/2 tsp. cream of tartar
• 4 sticks unsalted butter, room temperature
• Keep cake in referigerator

Preparation

Step 1

Coat inside of a heatproof glass measuring cup with nonstick spray. Stir together cinnamon, ginger, nutmeg, cardamon, and cloves in a small bowl; set aside.
Boil sugar, water, and corn syrup in a small saucepan over medium heat, stirring occasionally. When syrup reaches 230 degrees, begin whipping egg whites until foamy. Add cream of tartar and beat to stiff peaks. Continue cooking syrup until it reaches 245 degrees, about 5 minutes.
Immediately pour the 245 degrees syrup into prepared measuring cup. Drizzle about 1 T. of the syrup and the spice mixture into the whipped egg whites; Beat on high speed until thoroughly combined. Continue drizzling syrup, beating until all is added and combined with the egg whites. Continue beating until the sides and bottom of bowl are cooled to room temperature. Add butter to meringue 1 T. at a time, beating well after each addition. Buttercream may appear curdled, but continue beating. It will become smoothe once all the butter is added.