10-11 oz bag good quality milk chocolate chips
1/2 cup heavy whipping cream
1 tsp flavoring extract (optional)
2 Tbsp butter

Place chocolate chips into a glass mixing bowl, and put aside.

In a small saucepan, combine heavy whipping cream, flavor extract (if using), and butter. Heat to a boil, remove from heat.

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools.

Allow to cool to room temperature, then whip with a stand or electric hand mixer for 2-5 minutes, or until fluffy.

5 egg whites
1 cup granulated (NOT powdered!) sugar
3 sticks unsalted butter
2 tbsp pure vanilla extract

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla.

Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla.

Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

Once frosting is ready, turn speed back down to low. Making sure that the melted chocolate is no longer hot, slowly add it to the mixing bowl, pouring down the side of the bowl. Once all of the chocolate is in the bowl, you can speed up the mixer a little until it is all incorporated, and smooth.

5 egg whites
1 cup granulated (NOT powdered!) sugar
3 sticks unsalted butter
2 tbsp pure vanilla extract
2-5+ Tbsp cocoa powder (Good cocoa, preferably!)

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla and 2 Tbsp cocoa powder.

Once vanilla and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

Taste your frosting, and add more cocoa if desired.

Mix egg whites and sugar in a *clean* metal mixing bowl, and place over a pot of simmering water on your stovetop. Whisk occasionally until it hits 160 degrees.

Move egg mixture to your stand mixer and whip on high (using the whisk attachment) until stiff peaks form, and mxture is relatively cool. While waiting, cut up the butter into chunks. Set aside.

Empty 1 chai packet into a small bowl, and add 1-2 Tbsp hot water. Stir until no longer gritty. Set aside.

When Meringue has reached the stiff peaks stage, switch to low speed and add the butter a chunk at a time. Add vanilla and Chai paste.

Once vanilla, chai paste, and butter is incorporated into the mix, turn speed back up to high and whip until you have a smooth buttercream. It will go through some weird stages before this point – soupy, maybe curdled. Don’t worry! It will come together!

Taste your frosting, and add more Chai powder (again, make it a paste first!) if desired.

1 cup butter, softened
2 lbs Icing (powdered) sugar
1 tbsp Pure Vanilla Extract (or other flavor)
1/4 cup Milk

Whip butter until smooth. Add Vanilla and mix until incorporated.

Slowly add powdered sugar a bit at a time, until incorporated completely. Beat on high for 1 minute – mixture will be very, very thick.

Lower mixer speed to lowest setting, and slowly add 1/2 of the milk. Once incorporated, check for consistency. Add more milk or sugar to achieve the consistency you want or need.