This frosting is not only delicious; the naturally green colour of this matcha frosting is absolutely gorgeous. Lush cream cheese and real vanilla bean seeds make this frosting even more luxe, which is pretty special for a frosting that is so easy to make.
The lovely green colour is perfect for St. Patrick's Day celebrations; but also works wonderfully for spring or Christmas baking. It is excellent for decorating cakes, cupcakes, brownies, donuts, and more!
For another beautiful frosting, I suggest that you check out my fresh cherry frosting recipe. It's a fan favourite and absolutely delightful.
Ingredients
- Matcha - Made of powdered green tea leaves, Japanese matcha is available in both culinary grade and ceremonial grade. For the purpose of baking, cooking, and in things such as this frosting, culinary grade is the best option as it is more affordable and has a stronger flavour that holds up better when used with other ingredients that may have competing flavours.
- Cream cheese
- Unsalted butter - Use unsalted butter instead of salted butter in baking and dessert recipes. You may be wondering why since we add salt later. This is because the amount of salt in butter can greatly vary depending on the brand, so this way you have more control of the flavour.
- Vanilla bean
- Confectioner's sugar
- Salt
- Milk
See the recipe card below for quantities.
Substitutions
Vanilla bean - Substitute the vanilla bean seeds with a teaspoon of pure vanilla extract or vanilla bean paste.
Instructions
Add room temperature cream cheese and butter into a stand mixer or medium bowl and beat until fluffy.
Cut into vanilla beans lengthwise and scrape out the seeds. Discard the pod.
Add vanilla bean seeds, matcha powder, and salt into the bowl with the cream cheese and butter mixture. Mix well to combine.
Stir in powdered sugar and mix well. Add more sugar to taste if you would like your icing to be sweeter.
If your frosting comes out a little thicker than desired, you can add a splash of milk - no more than ¼ teaspoon at a time. Be careful not to make it too runny. Adding some more powdered sugar will thicken it again, but also make it sweeter.
Equipment
You can make this frosting with a stand mixer, with a hand mixer, or by hand. The important thing is that you whip the cream cheese and butter together very well. I typically make mine using my Kitchenaid stand mixer.
Storage
Because of the cream cheese in this matcha frosting, baked goods decorated with it are safe to leave out at a cool room temperature for up to eight hours before they should be stored in an airtight container in the refrigerator.
Leftover frosting can be stored in an airtight container in the refrigerator for up to three days, or in the freezer for up to three months. For information on how to freeze and thaw it properly, see this freezing cream cheese frosting guide.
Tip for Success
Room temperature - Dairy ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly, resulting in uneven lumps. Set them out an hour or two before you start.
FAQ
Matcha frosting pairs wonderfully with chocolate, white chocolate, vanilla bean, citrus, black sesame, almond, and peanut butter flavours.
📖 Recipe
Matcha Frosting with Cream Cheese
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 ¼ cups 1x
- Category: Frosting
- Cuisine: American
Description
This matcha frosting with cream cheese is delicious and easy to make, not to mention gorgeous! The green colour is incredibly luxe.
Ingredients
8 ounces (227 g) cream cheese, room temperature
3 tablespoons (42.6 g) unsalted butter, room temperature
1 vanilla bean
3 teaspoons matcha powder
pinch of salt
1 ½ cups (195 g) powdered sugar, or more to taste
splash of milk, if needed
Instructions
Add room temperature cream cheese and butter into a stand mixer or medium bowl and beat until fluffy.
Cut into vanilla beans lengthwise and scrape out the seeds. Discard the pod.
Add vanilla bean seeds, matcha powder, and salt into the bowl with the cream cheese and butter mixture. Mix well to combine.
Stir in powdered sugar and mix well. Add more sugar to taste if you would like your icing to be sweeter.
If your frosting comes out a little thicker than desired, you can add a splash of milk - no more than ¼ teaspoon at a time. Be careful not to make it too runny. Adding some more powdered sugar will thicken it again, but also make it sweeter.
Equipment
Nutrition
- Serving Size: 0.8oz
- Calories: 161
- Sugar: 9 g
- Sodium: 72.1 mg
- Fat: 10.4 g
- Carbohydrates: 9.4 g
- Protein: 2.2 g
- Cholesterol: 33 mg
Keywords: matcha frosting
Holly Jade Biron says
Hmmm, I may just have to make these for the boys'classes last day of school treats.
Asha says
That would be great, kids would love the colour.
Kenna says
This is so good! I love that there is no food coloring in it
Asha says
Thanks Kenna! Natural colour is the best 🙂
Shannon G. says
delicious, used on chocolate cupcakes
Asha says
Sounds yummy!
Jamie says
Came out just a pretty as in the pictures. It's delicious too!
Asha says
Amazing. Thank you.
Cathy F says
This was the icing on my 'mini' cupcakes. Excuse the pun. lol
Adding to my favourites.
Asha says
Lol! Glad you liked it, thanks
Corina says
I have a friend who loves matcha. Madeplaincupcakes coated wih this frosting for here baby shower.
Asha says
Great idea. Hope she loved them 🙂
Beverly says
This frosting proved to be the perfect filling for my sandwich oatmeal cookies.
Asha says
Mmm sounds delicious
Nadine says
Matcha is a fav of mine. It was super delicious on your carrot cake cupcakes.
Asha says
Thanks! I love that combo too
Marla says
Gotta love matcha. I made this to icing my sugar cookeies which I made for a baby shower.
Flavour combo is great.
Asha says
Thanks! I'm a huge matcha fan too.
Angela says
I made this frosting for my daughter's birthday cake. We alll loved it.
Asha says
That's awesome. Thanks for sharing 🙂
Kelly says
Loved this.
Asha says
Thanks!