What a gorgeous and naturally vibrant green frosting! Real vanilla bean seeds give it those gorgeous flecks to make this frosting even more luxe. Since matcha (powdered green tea leaves) has such a lovely, subtle flavour, this matcha cream cheese frosting tastes amazing on almost every kind of cake. You can see it beautifully paired with golden berries and my easy chocolate leaves for a stunning cake decoration. Also, in my tasty stuffed strawberries.
Making this frosting is so easy. You can mix it in a stand mixer, with a hand mixer, or by hand. Prepare ahead of time by having the cream cheese and butter set out to bring them to room temperature. Start by adding them to a bowl and whipping them together until nice and fluffy.
Take your vanilla beans and cut into them lengthwise, then scrape out the yummy seeds from the inside. You can substitute with a teaspoon of vanilla bean paste or extract, but I highly recommend going for the real deal here as you want those beautiful little seeds to show. Add the seeds into the bowl with the cream cheese and butter mixture. Add in the matcha powder at this time as well. Mix to combine well.
Next you will add in the powdered sugar. I personally really enjoy the richness of the cream cheese flavor peeking through, so I try not to drown it in sweetness. I added a cup of sugar, but feel free to add more to your taste if you prefer your icing a bit sweeter! Mix until combined well and there are no lumps left from the sugar.
If your matcha cream cheese 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.
A gorgeous and naturally vibrant green frosting flecked with real vanilla bean seeds to make it even more luxe.
8 ounces (227 g) cream cheese, room temperature
3 tablespoons (42.6 g) salted butter, room temperature
1 vanilla bean
3 teaspoons matcha powder
1 cup (130 g) powdered sugar, or more to taste
milk (optional - see note)
Add 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.
Add vanilla bean seeds and matcha powder to 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.
You can substitute the vanilla beans for a teaspoon of vanilla bean paste or extract. I recommend using the beans because the seeds give such a nice touch.
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.
- Serving Size: 0.8oz
- Calories: 161
- Sugar: 9 g
- Sodium: 82.5 mg
- Fat: 10.4 g
- Carbohydrates: 9.4 g
- Protein: 2.2 g
- Cholesterol: 33 mg
Keywords: matcha, matcha frosting, cream cheese frosting