Matcha Green Tea Frostingicing Recipes

Steps:

• Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
• Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until heated through, about 5 minutes.
• Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
• Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
• Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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!

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
• In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
• Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
• For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
• To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

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.

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.