A thick matcha glace runny icing, which is made with only 3 simple ingredients. This is simple and quick to make with the perfect subtle earthy matcha flavour. I love to add this on top of a sweeter bake, and it pairs perfectly with my rose water cupcakes.
To make this, start by combing the icing sugar and matcha in a small glass/bowl and stir these together until well combined. Then slowly start to add the liquid. I have used milk to make this, to help create a creamier icing and matcha flavour. With this style of icing a little liquid goes a long way, so you need to add a little then give it a really good stir before adding extra. Once ready, set aside, ready to ice your cakes.
I’ve made this to be a thicker icing which spreads a little less. If you would like it to be runnier then add a little bit more liquid. Remember to add this slowly and give everything a good mix in between. If it does happen to become a little too runny you can always fix it by adding a little more icing sugar.
Ingredients
- 40 g Icing Sugar
- 1 teaspoon Matcha Powder
- 2 teaspoons Milk
- Edible Flow Petals, to decorate, optional
Instructions
- Place the icing sugar and matcha into a small bowl/cup and stir together until well combined.
- Next, slowly add the milk a little at a time, mixing thoroughly between each addition. With this style of icing a little liquid goes a long wat, so you need to add a little then give it a really good stir before adding extra.
- Ideally, you want it to be thick enough to create a nice thick layer atop the cake. But thin enough to drizzle down the sides slightly.
- Place the icing on top of the cakes, allowing it to pour down the sides.
- If you would like, top the cakes with edible flower petals for the perfect finishing touch!
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