Buttercream gets a bad name for being overly sweet but I think that matcha adds the perfect contrasting flavor to make this creamy concoction a hit! We used this buttercream to make adorable cookie sandwiches but this frosting would be perfect on cakes or cupcakes too.
Buttercream gets a bad name for being overly sweet but I think that matcha adds the perfect contrasting flavor to make this creamy concoction a hit! We used this buttercream to make adorable cookie sandwiches but this frosting would be perfect on cakes or cupcakes too.
Ingredients
- 1/2 cup of vegan butter
- 1.5-2 cups of powdered sugar
- 3-5 tablespoons of Full Leaf Tea Company Organic Premium Matcha
- (optional) 2-3 tablespoons of plant-based milk
Directions
- In a large bowl, add the vegan butter and one cup of powdered sugar. With a whisk or electric beaters, mix until fully combined.
- Add the remaining 1/2 cup of powdered sugar and beat until light and fluffy (2-3 minutes).
- Add 2 tablespoons of matcha powder and whisk until combined.
- Taste the buttercream and add additional powdered sugar or matcha powder to your preference.
- If frosting is too thick, add 1 tbsp of dairy-free milk at a time until desired consistency.
- Frost with a spatula or piping bag if you’re feeling fancy!
Notes
Since this is a butter-based frosting, it’s best to keep your finished confection in a cool place or in the fridge before serving. Just remember to take it out 10 minutes before serving to let it come up to room temperature!
