Matcha Cream Cheese Frosting: How to Beat Softened Butter and Cream Cheese

Why Matcha Cream Cheese Frosting?

Matcha cream cheese frosting brings together the earthy taste of matcha with the tangy sweetness of cream cheese. It's a popular choice for those who want a less sweet alternative to traditional buttercream. Whether you're frosting a cake, cupcakes, or cookies, this recipe is simple and versatile.

Context & Common Issues

Many people struggle with getting the right texture for cream cheese frosting. If the butter and cream cheese aren't softened enough, the frosting can be lumpy. If they're too soft, the frosting may become runny. The key is to use ingredients at room temperature and beat them properly.

Framework: How to Make Matcha Cream Cheese Frosting

Ingredients

• 8 ounces (227 g) cream cheese, room temperature
• 3 tablespoons (42.6 g) unsalted butter, room temperature
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 3 teaspoons matcha powder
• Pinch of salt
• 1 ½ cups (195 g) powdered sugar, or more to taste
• Splash of milk, if needed

Equipment

• Stand mixer or hand mixer
• Mixing bowl
• Spatula

Steps

1. Add room temperature cream cheese and butter into a stand mixer or medium bowl and beat until fluffy.
2. Cut into vanilla beans lengthwise and scrape out the seeds. Discard the pod.
3. Add vanilla bean seeds, matcha powder, and salt into the bowl with the cream cheese and butter mixture. Mix well to combine.
4. Stir in powdered sugar and mix well. Add more sugar to taste if you would like your icing to be sweeter.
5. If your frosting comes out a little thicker than desired, you can add a splash of milk—no more than ¼ teaspoon at a time. Be careful not to make it too runny. Adding some more powdered sugar will thicken it again, but also make it sweeter.

Tips & Common Mistakes

Start on a low-medium speed with your electric mixer to break up and soften the cream cheese and butter, then increase the speed as the ingredients emulsify. Avoid overbeating, which can make the frosting too runny. If the frosting is too thick, add a splash of milk. If it's too thin, add more powdered sugar.

Conclusion

Matcha cream cheese frosting is a delicious and easy way to add a unique flavor to your desserts. By following these simple steps, you can create a smooth, creamy frosting that's perfect for any occasion.

Frequently Asked Questions

• Can I use vanilla extract instead of vanilla bean? Yes, you can substitute vanilla extract for vanilla bean seeds.
• How do I store matcha cream cheese frosting? Store in an airtight container in the refrigerator for up to 5 days.
• Can I freeze matcha cream cheese frosting? Yes, it can be frozen for up to 2 months. Thaw in the refrigerator before using.
• What speed should I use with the electric mixer? Start on a low-medium setting, then increase as the ingredients emulsify.
• Can I use a different type of sugar? Powdered sugar is recommended for the best texture, but you can experiment with other types.

Safety & Sources

Always use food-safe ingredients and follow proper food handling practices. For more information, consult the following sources:

• Coriander & Lace – Matcha Frosting with Cream Cheese
• Bites by Bianca – Fluffy Matcha Cream Cheese Frosting
• Waka Coffee – Matcha Cake with Cream Cheese Frosting