Matcha Green Tea Frostingicing Recipes

MATCHA GREEN TEA FROSTING

Steps:

• Bring butter to room temperature by letting it sit out for 1 or 2 hours.
• Beat butter and cream cheese at medium speed until creamy.
• Sift 3 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
• Taste. Add more matcha if desired (some matcha powder is stronger then others) and more powdered sugar if its not thick enough.

MATCHA ICING

Steps:

• Whisk together the confectioners' sugar, lemon juice, matcha green tea powder, vanilla and 2 tablespoons water until the mixture is a smooth consistency.
• Use to dip the tops of your favorite shortbread or sugar cookies.

MATCHA GREEN TEA FROSTING/ICING

Steps:

• Leave the butter out to soften for at least 4-6 hours. It must be very soft and squishy in order for this to work.
• Put the butter in the bottom of a bowl, with about 2 cups of confetctioners sugar. Mix with an electric beater.
• Add the matcha powder, and beat again.
• Add more confectioners sugar and a little milk (dairy or otherwise) to loosen up the frosting a little bit and make it spreadable.
• Note that refridgerating it will cause it to set!

MATCHA (GREEN TEA) POUND CAKE

Steps:

• Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
• Preheat oven to 325 degrees.
• In a medium bowl, stir together the flour, matcha, and baking powder.
• In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
• Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
• Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
• In a large clean bowl, beat the egg whites and salt until soft peaks form.
• Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
• Pour the batter into the loaf pans and smooth the top.
• Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
• Cool for 10 minutes, dismount and cool on a rack.