Vegan Matcha Buttercream Frosting (1 Bowl!)

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Bowl of Vegan Matcha Buttercream Frosting beside hand mixer blades

When considering how to infuse the holidays with more Minimalist Baker style, my mind immediately went to matcha.

Matcha has been my go-to morning drink for a couple years now. We love its earthy tea flavor, vibrant green hue, and impressive health benefits. Curious which matchas we love most? Check out our Best Matchas Review!

Vegan butter, matcha, powdered sugar, and vanilla for making our Vegan Matcha Frosting recipe

What is Matcha?

Matcha is a powdered green tea containing 137 times more antioxidants than brewed green tea (like, whoa). Both come from the tea plant (camellia sinensis), but with matcha, the entire leaf is consumed.

It has traditionally been consumed as part of Japanese tea ceremonies for centuries, but has become more widely known and popular in recent years and is now enjoyed around the world in tea lattes, smoothies, desserts, snacks, and more! Learn more about the fascinating history of matcha here.

How to Make Matcha Frosting

At first, we attempted adding culinary matcha to sugar cookies and baking them. But we didn’t love the results. So we instead tried infusing dairy-free buttercream frosting with matcha and WOW — talk about love at first lick.

This 1-bowl, 4-ingredient frosting is made with:

  • Dairy-free butter (we prefer Miyoko’s or Earth Balance)
  • Organic powdered sugar (sifted to prevent clumps)
  • Vanilla extract
  • & Matcha
Mixing blades over a bowl of Matcha Buttercream Frosting

Simply whip dairy-free butter until light and fluffy, and then mix in matcha, vanilla, and powdered sugar until creamy and vibrant green in color.

At this point, you can leave it as is (especially if frosting cakes). But if frosting cookies, it can be easier to work with thinner frosting, so we recommend stirring in a little dairy-free milk at a time until the right consistency is achieved (see cookie frosting pictured below). Swoon!

Hand mixer blades over a bowl of Vegan Matcha Frosting

Consider us MADLY in love with this frosting! It’s:

  • Vibrant green
  • Quick & easy to make
  • Matcha-infused
  • Perfectly sweet
  • Light & fluffy

This would make the perfect frosting for our Grain-Free Sugar Cookies this holiday season! Add sprinkles of choice for an even more festive touch.

More Frosting Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spreading vegan frosting made with matcha onto a sugar cookie

Vegan Matcha Buttercream Frosting (1 Bowl!)

Fluffy, 4-ingredient matcha buttercream frosting! Dairy-free butter whipped with powdered sugar, matcha powder, and vanilla extract! Just 1 bowl required.
Author Minimalist Baker
Print
Bowl of bright green matcha frosting for a natural frosting recipe
5 from 1 vote
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 12 (~2-Tbsp servings)
Course Frosting
Cuisine Baking, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1-2 Weeks

Ingredients

  • 1/2 cup vegan butter (softened // 1/2 cup = 1 stick or 113 g // we prefer Earth Balance // if not vegan, sub organic dairy butter)
  • 1/2 tsp vanilla extract
  • 1 ½ – 2 cups sifted powdered sugar (buy organic to ensure vegan-friendly)
  • 2-4 tsp quality culinary matcha (see our Matcha Review!)
  • 1-2 Tbsp dairy-free milk (such as unsweetened almond milk // optional)

Instructions

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

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of powdered sugar and matcha and without optional ingredients.

Nutrition (1 of 12 servings)

Serving: 1 two-Tablespoon servings Calories: 127 Carbohydrates: 15.2 g Protein: 0.1 g Fat: 7.4 g Saturated Fat: 2.4 g Polyunsaturated Fat: 1.68 g Monounsaturated Fat: 3.36 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 81 mg Potassium: 7 mg Fiber: 0.2 g Sugar: 14.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 1.84 mg Iron: 0.09 mg

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  1. Katie L. says

    This recipe is perfect for the grain-free sugar cookies. A quick tip for faster room temperature butter is cutting it in 1/2 inch slices, laying them flat and then letting them sit out. Only takes about 15-20 mins to come to room temperature thoroughly.

    • Amy says

      Question. I read your matcha review, but was curious which matcha you actually used in this recipe. All matchas I’ve used typically turn out a more muted green and not as vibrant as the one here. Want to purchase a new brand, but out of the culinary ones, curious which one this is. Thanks!

  2. Cassie Thuvan Tran says

    I am normally not a frosting kind of gal, but I do love a good dose of some buttercream! This dairy free recipe looks TO DIE FOR. It would be lovely with a matcha or black sesame cake or batch of cupcakes. Have you ever tried Miyoko’s vegan butter? If so, does it also work very well for this recipe? I heard it’s tasty, but it’s more viable as a vegan replica of the butter most folks would use to spread on toast or English muffins!