Earl Grey Buttercream
Earl Grey Buttercream
Ingredients
- 2 tablespoons loose leaf Earl Grey tea
- 1 cup milk
- 1 cup unsalted butter, at room temperature
- 3 1/2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Instructions
- 1
Combine the loose leaf Earl Grey tea and milk in a small saucepan. Heat over medium-low heat, stirring occasionally, for 5 minutes to allow the tea to infuse its flavor into the milk. Do not boil.
⏱️ 5 min
- 2
Once infused, pour the Earl Grey milk through a fine-mesh strainer into a liquid measuring cup to separate and discard the tea leaves. You should have approximately 3/4 cup of infused milk. Allow the infused milk to cool completely to room temperature, which will take about 30 minutes.
⏱️ 30 min
- 3
In the bowl of a stand mixer fitted with a paddle attachment, add the room temperature unsalted butter. Beat the butter on medium speed for 2-3 minutes until it becomes light, fluffy, and creamy.
⏱️ 3 min
- 4
Gradually add the powdered sugar to the creamed butter in 3-4 additions, mixing on low speed until just combined after each addition. Once all the sugar is added, increase the speed to medium and beat for another 2-3 minutes until well incorporated and smooth.
⏱️ 5 min
- 5
With the mixer still running on low speed, slowly pour in the cooled Earl Grey milk. Add the pure vanilla extract and a pinch of salt.
⏱️ 2 min
- 6
Increase the mixer speed to medium-high and continue beating the mixture for 3-5 minutes until the buttercream is light, airy, and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly combined.
⏱️ 5 min
- 7
The finished Earl Grey buttercream is now ready to be used for frosting cakes, cupcakes, or other baked goods. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using if refrigerated.
Kitchen Tools
Nutrition Facts (per serving)
Earl Grey Buttercream
Ingredients
- 2 tablespoons loose leaf Earl Grey tea
- 1 cup milk
- 1 cup unsalted butter, at room temperature
- 3 1/2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Instructions
- 1
Combine the loose leaf Earl Grey tea and milk in a small saucepan. Heat over medium-low heat, stirring occasionally, for 5 minutes to allow the tea to infuse its flavor into the milk. Do not boil.
⏱️ 5 min - 2
Once infused, pour the Earl Grey milk through a fine-mesh strainer into a liquid measuring cup to separate and discard the tea leaves. You should have approximately 3/4 cup of infused milk. Allow the infused milk to cool completely to room temperature, which will take about 30 minutes.
⏱️ 30 min - 3
In the bowl of a stand mixer fitted with a paddle attachment, add the room temperature unsalted butter. Beat the butter on medium speed for 2-3 minutes until it becomes light, fluffy, and creamy.
⏱️ 3 min - 4
Gradually add the powdered sugar to the creamed butter in 3-4 additions, mixing on low speed until just combined after each addition. Once all the sugar is added, increase the speed to medium and beat for another 2-3 minutes until well incorporated and smooth.
⏱️ 5 min - 5
With the mixer still running on low speed, slowly pour in the cooled Earl Grey milk. Add the pure vanilla extract and a pinch of salt.
⏱️ 2 min - 6
Increase the mixer speed to medium-high and continue beating the mixture for 3-5 minutes until the buttercream is light, airy, and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly combined.
⏱️ 5 min - 7
The finished Earl Grey buttercream is now ready to be used for frosting cakes, cupcakes, or other baked goods. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using if refrigerated.