Matcha Cream Cheese Frosting
My 5-ingredient matcha cream cheese frosting recipe is simple to make and takes less than 10 minutes! It's so fluffy, creamy, and makes the perfect icing or filling. Use it to ice cupcakes, fill cakes, or even frost brown sugar matcha rolls.
Servings: 3 cups
Calories: 460kcal
Equipment
- large bowl
Ingredients
- 8 ounces cream cheese softened
- ½-1 cup powdered sugar adjust to taste
- 1 tablespoon culinary matcha powder
- 1 tablespoon vanilla paste or extract
- ⅓ cup heavy cream chilled (and optional!)
Instructions
- In a large bowl, use hand whisk to whip 8 ounces cream cheese (softened) until fluffy and lump-free, about 5 minutes.
- Whip in ½-1 cup powdered sugar (adjust to taste), 1 tablespoon culinary matcha powder, and 1 tablespoon vanilla until fully combined. Depending on what you're using the frosting for, you can use this as is! If you want it lighter and fluffier, follow the next step.
- Add in ⅓ cup heavy cream and whisk until light and fluffy, about 30-60 seconds.Overwhipped and now the frosting is chunky? Whisk in a splash of heavy cream until the frosting smooths back out!
Notes
Substitutions and Variations:
Storage instructions:
- Want to try other flavors? Swap the matcha powder for freeze-dried fruit powders, like mango, strawberry, or raspberry. You can also swap in a tablespoon or two of black cocoa.
- Refrigeration instructions: Store matcha frosting in an airtight container in the fridge for up to 5 days. Feel free to rewhip!
- Freezing instructions: Store matcha frosting in an airtight container in the freezer for up to 3 months. Let thaw overnight, and feel free to rewhip.
Nutrition
Serving: 1 cup | Calories: 460kcal | Carbohydrates: 25g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 106mg | Sodium: 245mg | Potassium: 132mg | Sugar: 24g | Vitamin A: 1654IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1mg
