Made with only 4 simple ingredients, this vanilla matcha whipped cream is simple to make, takes less than 5 minutes and is perfect to add a little matcha twist to your favourite bake!
Matcha seems to be a love or hate flavour and can sometimes come across as quite bitter. That’s why when turning it into a whipped cream, it’s important to add a little bit of vanilla, to counteract the strong matcha flavour, and some sugar to add a bit of sweetness.
The first step is to add half (75ml) of cream to a bowl along with the sugar and matcha powder. One of the most important steps is to make sure that your matcha is well mixed. Under whisking is one of the biggest mistakes that people make when making anything with matcha. To do this, you can use a bamboo whisk, balloon whisk, I personally use a small handheld battery powered ‘milk frother’. Whisk this for roughly 2 minutes, ensuring that all the powder is incorporated. It will start to thicken slightly and turn a lovely smooth light green colour. Add the remaining (75ml) whipping cream and whisk everything together. I like to swap to a electric mixer for this. Go slow here as it is very easy to over mix. Stop when the mixture is smooth and thick enough to hold its own shape.
Now you’re ready to add to your recipe. Add to a cake, use a dip with fresh fruit, or my favourite way to enjoy this is to follow my pastry shape recipe. This also makes the perfect side to a freshly made pancake stack.
If you can, I would recommend adding some fresh berries on top of or with the matcha cream, as this makes the perfect pairing by adding a little bit more sweetness.
If you have any cream left over, this can also be stored in the fridge in an airtight container for up to a week.
Ingredients
- 150ml Whipping Cream
- 2 teaspoons Matcha Powder
- 2 teaspoons Caster Sugar
- 1/4 teaspoon Vanilla Extract
Instructions
- Place the half of the whipping cream (75ml), matcha powder, caster sugar and vanilla extract into a bowl. Using a handheld - bamboo / balloon - whisk (I personally use a handheld 'milk frother' whisk), blend together for around 2 minutes. Ensuring that all of the powder is well mixed. The mixture will start to thicken slightly and turn a light green colour
- Using an electric mixer, add the remaining cream (75ml) and slowly whisk until the cream is smooth and thick enough to hold its own shape
- Add to a cake, use a dip with fresh fruit, or my favourite way to enjoy this is to follow my pastry shapes recipe
Notes
If there is any leftover cream, place this into an airtight container and store in the fridge for up to 5 days.
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