Matcha Buttercream Frosting Recipes

MATCHA BUTTERCREAM FROSTING RECIPE

Steps:

• Add butter to mixing bowl and mix just enough to get it a little looser. Add the matcha powder and mix on low speed to incorporate.
• Add milk, vanilla. and salt and mix again until completely incorporated.
• Add powdered sugar a cup at a time, mixing to incorporate between each addition. Beat for 30 seconds after all powdered sugar is incorporated, then frost your dessert.

EARL GREY CUPCAKES WITH MATCHA BUTTERCREAM FROSTING

Steps:

• In a small pot, heat up the milk over low heat and steep the Earl Grey tea (leaves or bags, doesn't matter!). Alternatively, microwave to warm up the milk and steep the tea. When the tea has steeped fully, pour into a bowl or a cup and set it aside to cool
• Preheat the oven to 350°F and line a muffin tin with baking cups (cupcake wrappers)
• In a mixing bowl, use a hand mixer or a whisk to beat the butter until it is creamy
• Sift the sugar in and beat until the mixture becomes creamy and light
• Add the egg and additional yolk and beat until smooth
• Sift in the flour, salt, and baking powder. Add vanilla extract and whisk all together until the mixture becomes creamy and thick
• Add tea-infused milk and sour cream and whisk until it looks smooth
• Scoop the batter evenly into each of the cupcake wrappers. Fill only 3/4 of the way to leave room for the batter to rise
• Bake in the oven for 20 minutes, or until a toothpick inserted in the center comes out clean
• Prepare the matcha buttercream frosting
• Add matcha buttercream into a piping bag and frost away with your favorite tip!

GREEN TEA BUTTERCREAM

Steps:

• Prepare an ice bath. Combine sugar and 1/2 cup water in a small saucepan. Cook, stirring occasionally, over medium-high heat until sugar is dissolved, 3 to 5 minutes. Transfer syrup to ice bath, stirring occasionally, until syrup is cool to touch, 15 to 20 minutes. (Syrup can be stored in the refrigerator for up to a week.)
• In an electric mixer, cream butter on medium-high until light and fluffy, 3 to 5 minutes. While mixing, slowly add syrup into butter and continue mixing on medium-high until mixture comes together, scraping down sides of bowl as needed. Reduce speed to low and add matcha. Store buttercream at room temperature if using the same day, or refrigerate in an airtight container for up to 3 days. Bring to room temperature before using.

GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
• In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
• Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
• For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
• To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.