Chai Spice Buttercream (Print Version)

# Ingredients:

01 - 1 teaspoon ground cinnamon.
02 - 1/2 teaspoon ground ginger.
03 - 1/2 teaspoon ground cardamom.
04 - 1/8 teaspoon ground allspice.
05 - 1 1/2 cups butter, softened.
06 - 5 1/2-6 cups powdered sugar.
07 - 1 3/4 teaspoons chai spice mix.
08 - 1/4 cup heavy cream.
09 - 2 teaspoons vanilla extract.
10 - Pinch of salt.
11 - Cinnamon sticks for garnish (optional).

# Instructions:

01 - Combine all spices. Makes about 2 1/8 teaspoons.
02 - Beat butter until creamy (2 minutes). Add 5 1/2 cups sugar. Add cream, spices, vanilla, salt. Beat low 30 seconds. Beat high 2 minutes.
03 - Too curdled: add more sugar. Too thick: add more cream. Taste for salt.

# Notes:

01 - Frosts 12-16 cupcakes or 2-layer cake. Make 1.5x recipe for 3 layers. Keeps 1 day in fridge or 3 months frozen. Rebeat after thawing.

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