![]() ![]() Then you slowly add in the room temperature butter, followed by the matcha powder, vanilla, and salt. You start by whipping together powdered sugar and pasteurized egg whites (the kind you get in a carton) until they reach stiff peaks. I love its texture and flavor, but most of all I love how easy it is to make. In the end I decided to use my friend Minette Rushing’s faux Swiss meringue buttercream as the base for this frosting. Swiss meringue frosting is a great, less sweet alternative but it takes a bit longer to make. I wanted a fluffy frosting that wasn’t too sweet. While I love it, I’m the first to admit it is quite sweet. With that in mind, I knew that my American buttercream wasn’t the right base for this buttercream. Most people that enjoy matcha-flavored desserts don’t like super sweet flavors. When matcha is mixed with sweeteners in desserts or with milk in lattes, the sugar balances out any hint of bitterness.Ĭhoosing The Right Base for This Buttercream However, good-quality matcha should have almost a sweet finish.Ī lot of it comes down to how the matcha is prepared and its quality. It’s rich and smooth, but sometimes it can have a bitter aftertaste. Slowly I progressed to matcha pancakes, matcha croissants, and even matcha lattes. The first time I tried matcha, it was matcha soft serve! I liked it a lot more than I thought I would. The good news is a little goes a long way. This tiny little can was $13, and there’s not a ton of powder in there!! I’m not going to lie, high-quality matcha powder is not cheap. I get mine from Whole Foods, but you can also order matcha powder on Amazon. You can buy matcha at most grocery stores in either the tea and coffee section or the international section. Growing these tea leaves in the shade increases the amount of caffeine they contain and intensifies their color. Sounds pretty wild, right? But there’s a method behind the madness. They’re grown in the shade for the last 3 to 4 weeks before they’re harvested. The tea leaves are special in a lot of ways, but a big part of it is how they’re grown. These leaves are specifically grown and processed to make matcha powder. Matcha is made from special green tea leaves that are ground down into an incredibly fine consistency. It’s light, delicious, and perfectly sweet. I’m happy to share that I believe this frosting achieves that and more. I wanted a smooth, sturdy frosting that was stiff enough to frost a layer cake and pipe swirls on cupcakes. Matcha has a deliciously earthy flavor and I wanted to make sure the sweetness of the frosting was properly balanced with this amazing flavor. I worked on a matcha cake last week and did quite a bit of experimenting to get its matcha buttercream just right.
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