Matcha Buttercream

4.86 from 14 rating

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

Prep Time10

Total Time10

Course: Frosting & Fillings

Cuisine: American

Servings: 7

Calories: 726kcal

Author: Chelsey White

Ingredients

Matcha Buttercream Frosting

1/2 cup pasteurized egg whites, room temperature 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 fine salt 3g

Instructions

Matcha Buttercream Frosting (adapted from Minette Rushing):

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). Mix on a low speed to combine.
Once incorporated, mix on medium high (8 on a KitchenAid) with a whisk attachment for 5 minutes until stiff peaks form.
Swap the whisk attachment for a paddle attachment. This will help make your buttercream be smooth once it's fully made.
Mix in 1 1/2 cups of butter in small chunks on a low speed. Once the butter is incorporated, mix on medium speed for an additional 5 minutes. Mix until the buttercream is fluffy and smooth.
Add 1 Tbsp vanilla extract, 2 Tbsp matcha powder, and 1/2 tsp salt. Mix until combined, scraping the side of the bowl as needed.
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.
Stir for an additional few minutes by hand with a rubber spatula, to get it silky smooth. Set aside.

Video

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 it 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 of minutes to get out any extra air that might have been incorporated during the mixing process.

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