This is a simple, beginner friendly recipe to matcha. You can make the flavour as strong or as mild as you like and is even a winner with those who don’t normally like matcha! Naturally coloured, this green tea buttercream frosting is light, smooth and super simple to make.
For this, I used my basic buttercream recipe as a base. Once this is made and you have an icing that can hold it’s own shape, add in the vanilla extract and mix this in. When adding vanilla, I would always recommend using paste over extract. As extract is a liquid it can change the consistency of the icing and make it too runny, whereas paste helps to keep the texture the same.
Then it’s time to add the matcha powder, often also called ‘green tea powder’. Start by adding a small amount at a time, I used ½ teaspoon, mix and then give the icing a taste. I add in ½ teaspoon increments, so keep adding more until you’re happy with the overall flavour of the icing. The more matcha you add, the stronger and more ‘earthy’ the overall flavour will be. You may have to adjust the vanilla levels depending on how much powder you’ve added. More green tea powder may need a little extra vanilla extract to help balance it out.
I love that this icing can be made for everyone. From the hardcore matcha lover, the ones just learning to love it or for those who don’t think it’s for them. You can make the flavour stronger or lighter and these can be enjoyed by everyone. I love these with my strawberry cupcakes, decorated with a strawberry on top.
Ingredients
- 115 g / 4 oz Unsalted Butter
- 230 g / 8 oz Icing Sugar
- 1 Teaspoon Milk
- ~3 Teaspoons Matcha/Green Tea Powder, more or less to taste
- 1/2 Teaspoon Vanilla Paste
Instructions
- Bring the unsalted butter to room temperature.
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Add the vanilla paste and thoroughly mix through.
- Now, incorporate the matcha/green tea powder. Start by adding 1/2 a teaspoon at a time and mix thoroughly, give it a taste and then add more powder for a stronger flavour if desired. You may need to add a little bit extra vanilla paste depending on how much matcha powder is added to help balance out the flavours. Add a small amount of extra milk to the bowl if the buttercream becomes too thick.
- When everything is blended and smooth and you're happy with the flavour, apply to your cooled cake.
- You can either pipe on to the cake or add a tablespoon of icing on each cake and using a butter knife or palette knife, 'smear' the icing on to the cake.
*This is best used straight away, but any leftovers can be kept in an airtight container in the fridge for up to a week
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