Matcha cake frosting is a creamy, vibrant green topping made by blending matcha green tea powder into buttercream, cream cheese, or ganache. It adds a slightly bitter, earthy note that balances sweet cakes beautifully, and its color makes any dessert look special. This guide covers five reliable versions, from a classic American buttercream to a silky white chocolate ganache, so you can pick the one that fits your cake and skill level.
Ingredients
For the Classic Matcha Buttercream (makes about 3 cups, enough for a 9-inch layer cake):
- 1 cup (226 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons (15 g) culinary-grade matcha powder (not ceremonial grade)
- 2–3 tablespoons (30–45 ml) heavy cream or whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the Matcha Cream Cheese Frosting (alternative):
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 2 tablespoons (15 g) matcha powder
- 1 teaspoon vanilla extract
For the Matcha White Chocolate Ganache (alternative):
- 8 oz (225 g) white chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (7 g) matcha powder
- Pinch of salt
Instructions
Classic Matcha Buttercream:
- In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
- In a small bowl, whisk the matcha powder with 2 tablespoons of the heavy cream to form a smooth paste. This prevents lumps in the frosting.
- Add the matcha paste, vanilla, and salt to the butter. Beat on low until combined.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating on low after each addition. Scrape down the sides of the bowl as needed.
- Increase speed to medium-high and beat for 2–3 minutes until light and fluffy. If the frosting is too thick, add the remaining 1 tablespoon of cream. If too thin, add a little more powdered sugar.
- Use immediately or refrigerate in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.
Matcha Cream Cheese Frosting (variation):
- Beat the cream cheese and butter together until smooth, about 2 minutes.
- Whisk the matcha powder into 1 tablespoon of milk or cream to make a paste, then add to the bowl along with vanilla.
- Gradually beat in the powdered sugar until smooth. Refrigerate for 15–20 minutes before frosting the cake to firm up.
Matcha White Chocolate Ganache (variation):
- Place the chopped white chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium heat until it just begins to simmer (do not boil).
- Pour the hot cream over the chocolate. Let it sit for 2 minutes, then whisk gently until smooth.
- Sift the matcha powder over the ganache and whisk until fully incorporated and no streaks remain.
- Let the ganache cool to room temperature, then refrigerate for 1–2 hours until it reaches a spreadable consistency. Whip with a mixer for a fluffier texture if desired.
Tips
- Use culinary-grade matcha: Ceremonial grade is too delicate and expensive for frosting; culinary grade is designed for baking and has a stronger flavor that stands up to sugar. If you only have ceremonial, use 1.5 tablespoons instead of 2 to avoid bitterness.
- Sift the matcha: Matcha tends to clump. Always sift it with the powdered sugar or whisk it into a liquid before adding to the butter. This ensures a smooth, streak-free frosting.
- Adjust sweetness: Matcha is naturally bitter, so the frosting is quite sweet. If you prefer less sweet, reduce powdered sugar to 2.5 cups (300 g) and add an extra tablespoon of cream to keep the consistency.
- Color note: The green color will fade slightly over time, especially in bright light. For a more vivid color, add a tiny drop of green food coloring, but be careful not to overdo it.
Serving Suggestions
This frosting is perfect for a classic matcha sponge cake, vanilla layer cake, or even chocolate cake (the bitterness pairs well). It also works wonderfully on cupcakes, as a filling for macarons, or as a topping for brownies. For a simple dessert, spread it on graham crackers or use it as a dip for fresh strawberries.
Variations
- Matcha Mascarpone Frosting: Replace the cream cheese with 8 oz (226 g) mascarpone cheese for a lighter, less tangy version. Use the same method as cream cheese frosting.
- Vegan Matcha Frosting: Use vegan butter and vegan cream cheese, and replace heavy cream with coconut cream (the solid part of a can of full-fat coconut milk). The texture will be slightly softer, so chill it longer before frosting.
- Matcha Chocolate Ganache: For a richer flavor, use 4 oz (113 g) white chocolate and 4 oz (113 g) semisweet chocolate in the ganache recipe. Reduce matcha to 1.5 tablespoons (11 g) to balance the cocoa.
- Citrus Matcha Frosting: Add 1 teaspoon of finely grated lemon or orange zest to the buttercream for a bright, refreshing twist.
Storage and Reheating
Frosting can be stored in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for 30–60 minutes, then re-whip with an electric mixer for 1–2 minutes to restore its fluffiness. The ganache version can be refrigerated for up to 2 weeks; reheat gently in the microwave in 10-second bursts, stirring between each, until smooth. Frosted cakes should be refrigerated if left out for more than 2 hours, and will keep for up to 4 days in the fridge. Bring the cake to room temperature before serving for the best flavor and texture.
Frequently Asked Questions
Can I use regular green tea instead of matcha? No, regular green tea is not ground into a fine powder and will result in a gritty, lumpy frosting. Matcha is specifically ground and has a concentrated flavor and color. You could try using a green tea powder like moringa, but the flavor will be different.
Why is my frosting bitter? Matcha can be bitter if you use too much or if you use a low-quality grade. Start with 1.5 tablespoons (11 g) and taste before adding more. Also, make sure you are using culinary-grade matcha, not ceremonial, which is more delicate but also more bitter when mixed with sugar.
Can I make this frosting ahead of time? Yes, you can make it up to 3 days in advance. Store it in an airtight container in the fridge, then bring to room temperature and re-whip before using. This actually helps the flavors meld together.
Why is my frosting runny? This usually happens if the butter was too soft or if you added too much liquid. If it’s runny, refrigerate the frosting for 20–30 minutes to firm it up, then re-whip. If it’s still too soft, add more powdered sugar, 2 tablespoons at a time.
Can I freeze this frosting? Yes, buttercream and cream cheese frostings freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip. The ganache also freezes well for up to 2 months; thaw in the fridge and reheat gently.
Does the frosting need to be refrigerated on the cake? If the cake is frosted and left at room temperature, it can sit for up to 2 hours safely. After that, refrigerate it. Buttercream is stable at room temperature for a day, but cream cheese frosting should always be refrigerated after 2 hours.
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