Whip up this bright green matcha frosting with 5 ingredients in 5 minutes! Matcha adds its vibrant green hue to this balanced frosting, with tangy notes from cream cheese and lots of silky butter. Spread or pipe this verdant frosting over any cake or cupcake recipe.
One of the reader-favorite frosting recipes on TBG is this low-sugar cream cheese frosting. If you love frosting *and* matcha recipes, this matcha cream cheese frosting's for you. Adding verdant green tea powder to frosting not only adds grassy, floral notes, it also tempers the sweetness of the frosting even further.
I developed this recipe for my cookbook, where I used it to top sorghum flour chocolate zucchini cake – one of my favorite recipes (and flavor pairings) from the book. But the frosting is so delicious on its own, I wanted to give it its very own post.
Swirl this dreamy matcha frosting on your favorite cake and cupcake recipes such as this incredibly moist chocolate cake made with coconut flour and you'll have a sophisticated treat for matcha lovers.
Ingredients
This frosting is made with just 5 ingredients:
- Cream cheese forms the base. Be sure to use a block of cream cheese that has some gums in it which keeps it smooth. My favorite brand is Organic Valley which has a clean, fresh flavor and can be found at most major grocers.
- Butter adds richness. Be sure to use fresh butter that tastes delicious. I like Straus and Vermont Creamery brands which are both made with super fresh cream and are extra rich.
- Powdered sugar sweetens the frosting just the right amount.
- Salt optionally adds a bit more sharpness to the flavors.
- Matcha (aka green tea powder) adds bright green hues and floral, grassy notes. Be sure to use high-quality, fresh matcha that's bright green for the best flavor. I like Encha latte-grade matcha, which is organic and affordable (affiliate link).
Method
This recipe makes about 2 cups of matcha frosting, enough for an 8-inch square cake, 9-inch single layer cake, or 6 cupcakes. Double the recipe for a 9x12-inch sheet cake, or triple it for an 8- or 9-inch layer cake. It takes about 5 minutes to whip up.
You can make it in a small stand mixer such as the KitchenAid Mini fitted with the paddle attachment, or in a bowl with an electric beater (or a spoon and your strong arms!)
- Beat together the soft butter and cream cheese until smooth
- Add the powdered sugar, matcha, and salt.
- Beat the frosting on medium-high until silky smooth.
- Swirl over your favorite cake recipes, or eat it straight from the bowl!
Pairings
Besides licking it off the spoon, here are some of my favorite uses for this matcha cream cheese frosting recipe:
- Spread it over gluten-free chocolate zucchini cake (shown here)
- Pipe it over coconut flour chocolate cupcakes or coconut flour chocolate cake
- Swirl it on fudgy teff flour chocolate cake
- Use it on fudgy gluten-free brownies
If you make this matcha frosting, please let me know what you use it on in the comments below!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this matcha cream cheese frosting, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
5-Minute Matcha Cream Cheese Frosting
Print Recipe Pin RecipeIngredients
- 8 ounces (225 g) cream cheese, at room temperature*
- 4 tablespoons (58 g) lightly salted or unsalted butter, at room temperature
- 1 cup (100 g) powdered sugar
- 1 tablespoon + 1 teaspoon matcha green tea powder (I use Encha latte-grade matcha)
- ⅛ teaspoon salt if using unsalted butter
Equipment
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed.
- Sift the powdered sugar and matcha into the cream cheese mixture and add the salt. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
- Use right away, or store refrigerated airtight for up to 1 week. If chilled, let soften to room temperature before using.
Notes
- Be sure to use the type of cream cheese that comes in a brick or block and contains some gums, as this will make a smooth, thick frosting.
- This recipe makes about 2 cups of frosting, enough for a 9x9-inch sheet cake, a 6-inch layer cake, or 1 dozen cupcakes.
- Double the recipe to frost an 8- or 9-inch layer cake or a 9x12-inch sheet cake.
Daniel LaCrud says
a great recipe and quick to make I really like this recipe. I put in vanilla extract instead on green tea powder and created a vanilla frosting. So delicious!
Alanna Taylor-Tobin says
Nice, I'm so glad you liked it!