Matcha Frosting with Cream Cheese

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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.

Cupcakes decorated with green matcha frosting.

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.

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Ingredients
Substitutions
Instructions
Equipment
Storage
Tip for Success
FAQ
📖 Recipe

A close up of matcha frosting showing its bright green colour.

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.

A wooden spoon stirring frosting in a bowl.

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.

stand mixer

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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

What does matcha frosting go with?

Matcha frosting pairs wonderfully with chocolate, white chocolate, vanilla bean, citrus, black sesame, almond, and peanut butter flavours.

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