This Matcha Buttercream recipe is smooth, creamy, and perfect for frosting cakes, cupcakes, or filling cookies. The matcha adds a subtle earthy flavor that pairs well with the sweetness of the buttercream.
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The key to this smooth buttercream is dissolving the powdered sugar and dry ingredients in the cold heavy cream. This step gets rid of the gritty texture you sometimes find in traditional buttercream, where sugar crystals don't fully dissolve. It creates a silky buttercream that might even be better than our condensed milk version. I'd love to know what you think!
I have several versions of this buttercream on my blog which have spawned from my original No-Grit Buttercream, including No Grit Honeycomb Buttercream, silky smooth Nutella Buttercream, Cream Cheese Buttercream, and Mocha Buttercream. They all follow the same method to create a smooth, grit-free texture similar to Swiss meringue buttercream.
Ingredients In No-Grit Matcha Buttercream
- Butter (250g / 8.8 oz): Provides the rich, creamy base for the buttercream.
- Heavy Cream (125mL / ½ cup): Helps dissolve the powdered ingredients and adds extra creaminess to the buttercream, making it smooth and silky.
- Powdered Sugar (200g / 1 ⅔ cups): Sweetens the buttercream and gives it structure. It dissolves easily when combined with the cream, preventing any grittiness.
- Matcha Powder (4 teaspoons): Adds an earthy, subtle tea flavor and a vibrant green color to the buttercream.
- Powdered Milk (2 teaspoons): Contributes to the stability of the buttercream, helping it hold its shape without sacrificing texture.
- Egg-white Powder (2 teaspoons): Also helps with stability, creating a smooth and stable texture.
- Vanilla Extract (2 teaspoons): Adds a warm, subtle flavor that complements the matcha and rounds out the sweetness of the buttercream.
How To Make No-Grit Matcha Buttercream
Mix the dry ingredients with cream: Start by combining the powdered sugar, matcha powder, powdered milk, egg-white powder, vanilla extract, and cold heavy cream in a mixing bowl. Whisk thoroughly to ensure everything dissolves properly, especially the powdered sugar. Let the mixture sit for 10 minutes so the matcha can fully hydrate, which helps prevent any grainy texture later.
Soften the butter: Cut the butter into chunks and microwave it at 50% power in short bursts of 10 seconds. You want the butter softened but not fully melted. This helps create a fluffy texture when beaten.
Beat the butter: Add the softened butter to a mixing bowl and whip it for about 2 minutes until it's light, creamy, and fluffy. This creates the base for a smooth buttercream.
Incorporate the matcha mixture: Add half of the matcha-cream mixture to the whipped butter and mix for 30 seconds to combine. Then, add the remaining half and mix for another 2 minutes. If the buttercream looks like it's curdling, don't worry-just keep mixing until it becomes smooth and silky again.
Use or store: The buttercream is now ready to use for frosting cakes, cupcakes, or filling cookies and macarons. If you're not using it immediately, store it in the fridge or freezer for future use.
Fay's Top Tip
One top tip for this recipe is to let the matcha mixture sit for 10 minutes before adding it to the butter. This resting time allows the matcha and powdered sugar to fully dissolve, preventing any grittiness and creating a smooth, silky buttercream.
How To Use Matcha Buttercream
- Frost Cupcakes: Top vanilla cupcakes or chocolate cupcakes with a generous swirl of matcha buttercream for a unique flavor combination.
- Fill Macarons: Use it as a filling for delicate macarons to add a creamy, matcha twist.
- Layer Cakes: Spread it between layers of sponge cake or chiffon cake for an elegant dessert.
- Cookie Sandwiches: Create cookie sandwiches by spreading buttercream between soft sugar or matcha cookies.
- Whoopie Pies: Use it as a filling for matcha or chocolate whoopie pies for a sweet treat.
Common Questions
If the buttercream looks curdled, just keep mixing. It will come back together into a smooth, silky consistency as the ingredients emulsify.
Yes! You can refrigerate the buttercream for up to one week or freeze it for up to two months. Let it come to room temperature and re-whip it before using.
Use culinary-grade matcha for this recipe. It's more affordable than ceremonial-grade matcha and works perfectly in buttercream without compromising flavor.
Yes, you can reduce the powdered sugar slightly if you prefer a less sweet buttercream. Just be mindful that it may affect the overall structure slightly.
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More Buttercream Recipes
Matcha Buttercream No-Grit Silky Smooth
INGREDIENTS
- 250 g (8.8 oz) butter unsalted
- 200 g (1⅔ cups) powdered sugar
- 4 teaspoon (4 teaspoon) matcha powder
- 2 teaspoon (2 teaspoon) powdered milk
- 2 teaspoon (2 teaspoon) egg-white powder or meringue powder
- 2 teaspoon (2 teaspoon) vanilla
- 125 ml (½ cups) heavy cream
INSTRUCTIONS
- In a large mixing bowl, add the powdered sugar, matcha powder, powdered milk, egg-white powder, vanilla extract, and cold cream.
- Using a hand whisk, mix the ingredients thoroughly until all the powdered sugar has dissolved. Let this mixture sit for 10 minutes to allow the matcha to fully hydrate.
- Meanwhile, cut the butter into large chunks. Microwave the butter at 50% power in 10-second intervals until it's half-melted but still holds some shape.
- Place the butter into a separate mixing bowl and beat with a hand or stand mixer for 2 minutes until it becomes light and fluffy.
- Add half of the matcha mixture to the whipped butter and mix for 30 seconds. Add the remaining matcha mixture and continue mixing for another 2 minutes until smooth. If the buttercream curdles, keep mixing - it will smooth out as you go.
- Once fully combined and silky, use the buttercream to frost cupcakes or fill, layer, and cover cakes. It's also great for filling macarons, cookie sandwiches, or whoopie pies.
- Store leftover buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
NOTES
- Room Temperature Butter: Start with slightly softened butter, but don't let it melt fully. This keeps the texture creamy and smooth.
- Hydrating the Matcha: Letting the matcha mixture rest for 10 minutes prevents any graininess in the final buttercream.
- Fixing Curdled Buttercream: If the buttercream looks curdled, keep mixing! It will eventually come back together.
- Storing Leftovers: Refrigerate for up to 1 week or freeze for up to 2 months in an airtight container.
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