Step 1

Using softened butter is very important so it can whip and combine with the powdered sugar. To soften, let set out at room temperature for about 1 hour. Resist the temptation to microwave, which will melt the butter and make it too runny.

Step 2

Add vanilla and softened butter to a large mixing bowl and beat with a mixer on high for 30 seconds. Then add in powdered sugar 1/2 cup (56 g) at a time being sure to sift as you add, or it will clump.

Step 3

Add matcha 1 tsp at a time and beat again to combine. The more matcha you add, the more intense the green color and the matcha flavor will become. We found 4 tsp (or more) to be about right (as the recipe is written). Add more as needed for more color and flavor.

Step 4

If you’re using your buttercream for cakes, it should work well as is. But if using for sugar cookies, you may want to thin it a little bit with dairy-free milk of choice. Add 1 Tbsp (15 ml) at a time and beat until the desired texture is reached.

Step 5

Use immediately or store in the refrigerator, where it will thicken / harden. Leftovers will keep in the refrigerator up to 1-2 weeks (sometimes longer), or in the freezer up to 1 month (let thaw at room temperature until soft).

Step 6

This frosting is ideal for things like sugar cookies, vanilla cake, and cupcakes!