Matcha Whipped Cream Frosting

This blend is so decadent yet smooth, you'll want to savor every bite.

Matcha Whipped Cream Frosting

This whipped cream frosting can be used on cakes, muffins, cupcakes, strawberries... anything you'd add whipped cream to! This recipe tastes exactly like a matcha latte, so do what you will with that information. Free will exists for a reason.

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Ingredients + Materials:

• 2 tablespoons of sweetened/unsweetened Matcha Powder - I use Rishi Sweet Matcha

• 3 tablespoons of powdered sugar or confectioner's sugar

• 1 cup of heavy whipping cream (whole or plant milk works, DO NOT use almond - it's too thin)

• 1 teaspoon authentic vanilla extract (if you have bean paste, use a little less or more, your choice)

• Hand mixer

• Stainless Steel bowl so your whipping cream is nice & cold

• Piping bag

• Tupperware for storage

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Mix it Up:

Let's make this yummy Matcha Whipped Cream Frosting!

First, make sure you have a stainless steel mixing bowl (or a regular bowl works if you have that) with fresh out-the-fridge whipping cream. Pour in the 1 c. heavy whipping cream, 3 tbsp. powdered sugar, 1 tsp. vanilla extract, and 3 tbsp. matcha powder. Blend with mixer on MEDIUM-HIGH for 1 minute.

How to thicken whipped cream frosting: After a minute, the mixture should blend and it will start to turn into a fluffy cloud. With this delicious mixture, taste test - adding in sugar to taste - and put in a piping bag.

Done! Pipe on chocolate cupcakes (like the one I did), cakes, cookie sandwiches, or onto your matcha drink for a little razzle-dazzle.

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Helpful Hints:

• Really cold heavy whipping cream

• If using plant milk, make sure it's a fatty nut that you are using!

• Refrigerate any leftover matcha whipping cream and use within 3 days.

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Here's what it the matcha whipped cream looks like after 1 minute of mixing on medium-high

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