Looking for a quick and easy way to brighten up your holiday bakes this year? As always, we’ve got a tea to help! Not only does this matcha buttercream boost a gorgeous natural green color, its sweet complexity compliments a wide variety of flavors. We especially love pairing it with gingerbread or dark chocolate cookies, but it would also do excellently as a frosting for your favorite cakes or cupcakes.
¾ cup softened unsalted butter
2 ½ cups powdered sugar
2 tbsp everyday matcha powder
1 tsp vanilla extract
2-3 tbsp whole milk or cream (as needed)
Pinch of salt
Using a stand mixer or electric hand mixer, cream the butter until light and fluffy. Gradually add in your powdered sugar about a half cup at a time, mixing to incorporate after each addition. Beat in your vanilla extract and salt for 1-2 minutes, adjusting flavors to your liking. Once mixture is pale and airy, use a sifter to add in your matcha, one tablespoon at a time (do not skip sifting, as matcha powder is prone to clumping). Beat until no streaks remain and frosting is a uniform vibrant green. If consistency is too dense, beat in 2-3 tablespoons of milk or cream until light, fluffy, and easily spreadable. Use liberally for cookie decoration, cake frosting, or your treats of choice. Enjoy!
By: Jen Coate