Matcha Green Tea Buttercream
A delicious matcha green tea buttercream with a hint of vanilla - perfect for filling and frosting cakes and cupcakes!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 10 servings
Calories: 213kcal
Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
Sieve half of the icing sugar into the butter and beat until combined, then repeat with the remaining half of icing sugar and the matcha powder.
Add in the milk, vanilla extract and salt (if using), mixing until only just smooth.
Frost your cupcakes, cakes, brownies, etc. and enjoy!
Serving size:
- This recipe makes enough frosting for roughly 10-12 cupcakes, or to frost a single-layer 8-inch cake.
- Scale up the recipe by x2 to fill and frost a 2-layer, 8-inch cake generously.
Storage: Keep matcha buttercream in an airtight container in the fridge. It should keep for up to 4 days.
Freezing: You can freeze your matcha buttercream in an airtight container for up to 3 months. Defrost and re-beat before use.
Top tips:
- Use softened room-temperature butter for ease of mixing.
- For creamy frosting, beat your butter until it’s pale, light and fluffy first. This could take several minutes with an electric mixer.
- Sieve your powdered icing sugar and matcha powder for a smooth frosting.
Substitutions:
- You can swap the milk for any type of milk or cream for a richer frosting.
Calories: 213kcal | Carbohydrates: 30g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 3mg | Potassium: 6mg | Sugar: 29g | Vitamin A: 395IU | Calcium: 5mg | Iron: 1mg