Yield: 7

Matcha Buttercream

image of matcha buttercream being piped onto a vanilla cupcake

This matcha buttercream is incredibly easy to make & perfectly sweet! It tastes amazing on cakes and cupcakes and is the perfect consistency.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Matcha Buttercream Frosting

  • 1/2 cup pasteurized egg whites (from a carton), room temperature (120g)
  • 3 1/2 cups powdered sugar (440g)
  • 1 1/2 cups unsalted butter, room temperature (339g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 2 Tbsp matcha powder, sifted (12g)
  • 1/2 tsp salt (3g)

Instructions

Matcha Buttercream Frosting (adapted from Minette Rushing):

  1. Place 1/2 cup of pasteurized egg whites and 3 1/2 cups powdered sugar in the bowl of a stand mixer (or a large bowl if you plan to make with a hand mixer).
  2. Mix on a low speed to combine.
  3. Once incorporated, mix on medium high (8 on a KitchenAid) with a whisk attachment for 5 minutes until stiff peaks form.
  4. Swap the whisk attachment for a paddle attachment. This will help make your buttercream be smooth once it's fully made.
  5. Mix in 1 1/2 cups of butter in small chunks on a low speed.
  6. Once the butter is incorporated, mix on medium speed for an additional 5 minutes. Mix until the buttercream is fluffy and smooth.
  7. Add in 1 Tbsp vanilla extract, 2 Tbsp matcha powder, and 1/2 tsp salt. Mix until combined, scraping the side of the bowl as needed.
  8. If you frosting breaks in the beginning when you add the butter, don't worry! Just keep mixing it, and it should come together in a few minutes.
  9. Stir for an additional few minutes by hand with a rubber spatula, to get it silky smooth. Set aside.

Notes

This recipe makes about 7 cups of frosting, which is enough to frost 3 dozen cupcakes or an 8" layer cake.

Making This Matcha Frosting in Advance and Storage Tips:

Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.

Nutrition Information

Yield

7

Serving Size

1
Amount Per Serving Calories 726Total Fat 54gSaturated Fat 34gTrans Fat 0gUnsaturated Fat 18gCholesterol 144mgSodium 176mgCarbohydrates 63gFiber 0gSugar 62gProtein 1g