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Recipe Summary
Yield: Makes about 2 cups, enough for 12 cupcakes
Ingredients
Ingredient Checklist
1 cup sugar
2 sticks (1 cup) unsalted butter, room temperature
1 teaspoon matcha, to taste
Gallery
Recipe Summary
Yield: Makes about 2 cups, enough for 12 cupcakes
Gallery
Recipe Summary
Yield: Makes about 2 cups, enough for 12 cupcakes
Recipe Summary
Yield: Makes about 2 cups, enough for 12 cupcakes
Yield: Makes about 2 cups, enough for 12 cupcakes
Makes about 2 cups, enough for 12 cupcakes
Ingredients
Ingredients
- 1 cup sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 teaspoon matcha, to taste
Directions
Prepare an ice bath. Combine sugar and 1/2 cup water in a small saucepan. Cook, stirring occasionally, over medium-high heat until sugar is dissolved, 3 to 5 minutes. Transfer syrup to ice bath, stirring occasionally, until syrup is cool to touch, 15 to 20 minutes. (Syrup can be stored in the refrigerator for up to a week.)
In an electric mixer, cream butter on medium-high until light and fluffy, 3 to 5 minutes. While mixing, slowly add syrup into butter and continue mixing on medium-high until mixture comes together, scraping down sides of bowl as needed. Reduce speed to low and add matcha. Store buttercream at room temperature if using the same day, or refrigerate in an airtight container for up to 3 days. Bring to room temperature before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Green Tea Buttercream
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Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Green Tea Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
