Buttercream gets a bad name for being overly sweet but I think that matcha adds the perfect contrasting flavor to make this creamy concoction a hit! We used this buttercream to make adorable cookie sandwiches but this frosting would be perfect on cakes or cupcakes too.
Buttercream gets a bad name for being overly sweet but I think that matcha adds the perfect contrasting flavor to make this creamy concoction a hit! We used this buttercream to make adorable cookie sandwiches but this frosting would be perfect on cakes or cupcakes too.
In a large bowl, add the vegan butter and one cup of powdered sugar. With a whisk or electric beaters, mix until fully combined.
Add the remaining 1/2 cup of powdered sugar and beat until light and fluffy (2-3 minutes).
Add 2 tablespoons of matcha powder and whisk until combined.
Taste the buttercream and add additional powdered sugar or matcha powder to your preference.
If frosting is too thick, add 1 tbsp of dairy-free milk at a time until desired consistency.
Frost with a spatula or piping bag if you’re feeling fancy!
Recipe Note
Since this is a butter-based frosting, it’s best to keep your finished confection in a cool place or in the fridge before serving. Just remember to take it out 10 minutes before serving to let it come up to room temperature!
