What went wrong with my buttercream recipe and can this be frozen and reused?

Question

I attempted to make a butter-cream frosting the other day. When I got done it was anything but a proper butter-cream. It looked like a batter, not wanting to waste it we drizzled it over our individual pieces of cake because it was so sweet. What did I do wrong? Also we have a lot left so can it be frozen?

Chai Butter-Cream Recipe

2 Chai teabags
1/4 Cup Boiling Water
1 Cup Unsalted Butter or Margarine, Softened
8 Cups Confectioners Sugar
1/2 Cup Cold Milk

1- Prepare a very strong tea by steeping the teabags in boiling water for 10 minutes.

2- Meanwhile, cream the butter in a large bowl using an electric mixer until fluffy. Add confectioners sugar, and continue creaming until well blended. 

3- Pour tea into cold milk; beat milk into frosting until incorporated. Continue beating frosting until fluffy.

Anna E · Accepted Answer

The problem is there is too much liquid in this recipe.  The recipe I use for Wiltons buttercream frosting is 
1/2 cup shortening, room temp
1/2 cup softened butter
1 tsp vanilla
2 tablespoons milk
4 cups confectioners sugar
Cream the shortening and butter till fluffy.  Add the vanilla and beat with mixer until combined.  Add the sugar 1 cup at a time, beating until incorporated before adding the next cup.  The frosting will look dry, but you then add the milk and beat until light and fluffy.  Cover to keep fresh.

As you can see, while my recipe uses about half the sugar of yours, it uses the same amount of butter/shortening, but only 2 tablespoons of milk.  Your recipe is using 3/4 cup of liquid.  WAY too much.  And yes, it can be frozen and thawed out when you want to use it.

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What went wrong with my buttercream recipe and can this be frozen and reused?

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