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–+ servings
easy matcha green tea buttercream frosting on cupcakes
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4.20 from 5 votes

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
Total Time15 minutes
Course: Dessert, Snack
Cuisine: Fusion
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 10 servings
Calories: 213kcal
Author: Kachina

Ingredients

Metric - US Customary

Instructions

  • 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!

Notes

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.

Nutrition

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