Matcha Buttercream No-Grit Silky Smooth

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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.

Prep Time 15

Total Time 15

Servings Cups

Calories 789kcal

Author Fay

EQUIPMENT

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.

NUTRITION