This matcha buttercream is silky, smooth, and packed with the earthy sweetness of green tea. It’s the perfect frosting for cakes, cupcakes, or even cookies.
Plus, it’s super easy to make! If you love matcha, this is going to be your new favorite way to enjoy it. Let’s get started!
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 ½ tablespoons matcha powder, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Pro Tips
- Use high-quality matcha – Ceremonial or culinary-grade works, but make sure it’s vibrant green for the best flavor and color.
- Sift the matcha and powdered sugar – This prevents lumps and makes the frosting super smooth.
- Start with less liquid – You can always add more cream to adjust the texture, but you can’t take it out!
- Whip it well – The longer you beat it, the fluffier and lighter the frosting gets.
- Adjust sweetness – If you want it less sweet, add a little more butter or a pinch of salt.
Tools You’ll Need
- Electric mixer (hand or stand mixer)
- Mixing bowl
- Sifter
- Measuring cups and spoons
- Spatula
Substitutions & Variations
- Dairy-free? Use vegan butter and dairy-free milk.
- Less sweet? Reduce the powdered sugar slightly and add an extra tablespoon of butter.
- Extra matcha flavor? Add an extra ½ tablespoon of matcha.
- No vanilla? Try almond or coconut extract for a twist!
How to Make Matcha Buttercream Frosting
Step 1: Beat the Butter
In a mixing bowl, beat the softened butter with an electric mixer until it’s smooth and creamy (about 2–3 minutes).
Step 2: Add the Sugar & Matcha
Sift in the powdered sugar and matcha powder. Beat on low speed until combined, then increase to medium and mix until smooth.
Step 3: Add Vanilla, Salt & Cream
Add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Beat again until the frosting is light and fluffy. If needed, add an extra tablespoon of cream to adjust consistency.
Step 4: Whip Until Fluffy
Increase the mixer speed to medium-high and whip for another 2–3 minutes until the frosting is airy and smooth.
Make-Ahead Tips
- Store in the fridge for up to 5 days in an airtight container. Let it come to room temp and rewhip before using.
- Freeze for up to 3 months – Thaw in the fridge overnight and rewhip for best texture.
Leftovers & Storage
- Room Temp: If using the same day, leave it covered at room temp for up to 4 hours.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in an airtight bag/container for up to 3 months. Thaw and whip before using.
Time to Frost!
Now you’ve got a delicious, creamy matcha buttercream that’s ready to spread on cakes, cupcakes, or even eat by the spoonful (I won’t judge!). If you try this recipe, let me know in the comments how it turned out and if you made any fun variations. Happy baking! 🍵✨
