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 1/4 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.
Keywords: matcha, matcha frosting, cream cheese frosting