Matcha Buttercream Frosting Recipe
Introduction
This matcha buttercream is a vibrant and creamy frosting that combines the earthy, delicate flavor of matcha with smooth vegan buttercream. Perfect for cupcakes or cakes, it adds a subtle green tea twist to your baked treats.
Ingredients
- 1 cup vegan butter
- 3 cups powdered sugar
- 2 teaspoons matcha powder
- 1 teaspoon vanilla extract
Instructions
- Step 1: Measure 1 cup of vegan butter and place it in a bowl. Let it sit at room temperature until softened. If you’re short on time, set it near the oven, watching carefully to soften without melting.
- Step 2: Transfer the softened butter to a stand mixer bowl or use a hand mixer. Whip the butter for a few minutes until smooth and fluffy.
- Step 3: Gradually add powdered sugar, half a cup at a time, mixing well after each addition until a frosting forms. Add the vanilla extract and whip until the frosting is smooth and creamy.
- Step 4: For a uniform green frosting, add all the matcha powder and mix until evenly colored. To create a marbled effect, divide the frosting in half; mix 1 teaspoon matcha into one half, and leave the other half plain. Adjust the matcha amount if you want a stronger flavor or deeper color.
- Step 5: Use a piping bag to decorate your cupcakes with the buttercream. If you don’t have a piping bag, simply spread the frosting onto cupcakes using a knife. This recipe makes enough frosting for about 12 cupcakes.
Tips & Variations
- For a stronger matcha flavor, increase the matcha powder by ½ teaspoon, but beware it may also make the frosting slightly more bitter.
- You can substitute vegan butter with regular unsalted butter if you prefer a dairy version.
- Try folding in a little coconut cream for an extra creamy texture and subtle tropical note.
- If your frosting is too soft, chill it briefly before piping to firm it up.
Storage
Store leftover matcha buttercream in an airtight container in the refrigerator for up to 5 days. Bring it back to room temperature and re-whip before using to restore its creamy texture. For longer storage, you can freeze it for up to 2 months; thaw overnight in the fridge, then re-whip before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of vegan butter?
Yes, you can substitute regular unsalted butter if you don’t need the frosting to be vegan. The texture and flavor will be very similar.
How much frosting does this recipe make?
This recipe yields enough buttercream to generously frost about 12 standard-sized cupcakes.
PrintMatcha Buttercream Frosting Recipe
This vibrant and creamy Matcha Buttercream recipe combines the earthy flavor of matcha green tea powder with a smooth vegan buttercream base. Perfect for frosting cupcakes, cakes, or cookies, this dairy-free frosting offers a subtle sweetness and an elegant green hue. It can be made uniformly green or swirled to create a beautiful two-tone effect, making your desserts both delicious and visually appealing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 cupcakes worth of frosting 1x
- Category: Dessert Frosting
- Method: Blending
- Cuisine: Japanese-inspired
- Diet: Vegan
Ingredients
Buttercream Base
- 1 cup vegan butter, softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Flavoring
- 2 teaspoons matcha powder
Instructions
- Prepare the Butter: Measure 1 cup of vegan butter and leave it on the counter until it reaches room temperature. If short on time, place it near the oven to soften, but be careful not to let it melt.
- Whip the Butter: Transfer the softened butter to the bowl of a stand or hand mixer. Whip for a couple of minutes until creamy and smooth.
- Add Sugar and Vanilla: Gradually add ½ cup of powdered sugar at a time, mixing thoroughly after each addition until the mixture starts to look like frosting. Stir in the vanilla extract and whip again until completely smooth.
- Incorporate Matcha: For a uniformly green buttercream, add all 2 teaspoons of matcha powder to the frosting and mix thoroughly. Alternatively, to create a white and green swirled effect, divide the frosting into two portions and mix 1 teaspoon of matcha powder into one half only. Add more matcha powder if a stronger flavor or deeper color is desired.
- Frost Your Desserts: This recipe yields enough frosting to generously cover 12 cupcakes. Use a piping bag for neat decoration or a knife to spread frosting evenly onto your baked goods.
Notes
- Ensure the vegan butter is softened but not melted to achieve the best frosting texture.
- Adjust the amount of matcha powder according to your flavor and color preference.
- This frosting works beautifully on cupcakes, layer cakes, and cookies.
- Store any leftover frosting in an airtight container in the refrigerator for up to one week; re-whip before using.
Keywords: matcha buttercream, vegan frosting, matcha frosting, green tea buttercream, dairy-free frosting, cupcake frosting
