Earl Grey Tea Buttercream

The word Posh is often mistakenly believed to be derived as an acronym of the term “Portside Out, Starboard Home” referring to the first class cabins in ships back in the olden days when people travelled by sea. Posh is alo most commonly related to Victoria Beckham, one of our favourite Spice Girls (girl powah!).

Whenever I drink Earl Grey tea with a wedge of lemon, and have a pot of proper Devonshire Clotted Cream at hand to slather on my scones, I also like to poke my pinky finger out in the air to milk the posh-ness of the situation. Over the weekend, I definitely up-ed the posh metre in my house with pots of tea, warm scones and these beautiful babies…

For the cake and cupcakes, I simply made two batches of this Earl Grey tea cake recipe I made before. For the cupcakes, I baked at 180C for 20 minutes, and the cake for 45 minutes in an 8-inch round pan.

Earl Grey tea Buttercream

  • 2 1/2 cups powdered sugar, sifted
  • 113g butter, softened
  • 2 bags Earl Grey tea + 4 tbsp scalding hot water (steep for 20 minutes) 
  1. Cream the butter and sugar, then gradually beat in the tea and beat for another 3-5 minutes until a smooth consistency is achieved
  2. Scoop the icing into a piping bag and pipe away! 
According to my very fussy, incredibly anti-buttercream brother, Adam, this was his favourite frosting on any cake I’ve made thus far. So I figured it must mean that it’s good. Also, one batch of this frosting can cover 20 regular sized cupcakes and 1 8-inch round cake.

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