Matcha Whipped Cream
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Made by combining freshly whipped heavy cream with matcha green tea powder, confectioner’s sugar, and vanilla bean paste, this matcha whipped cream recipe features a vibrant green color, an airy texture, and earthy, slightly bitter green tea flavor perfectly offset by the sweetness of the confectioner’s sugar. Use this whipped cream to top green tea lattes or mugs of matcha hot chocolate; garnish cake and pie slices; fill green tea-inspired cream puffs or éclairs; or as a finishing touch for dishes of green tea pudding.
Key Ingredients
- Whipping Cream – Whipping cream (or heavy cream, in the US) forms the base for the whipped cream. For other dairy suggestions and substitutions, visit my post on different types of milk and cream.
- Matcha – Matcha powder gives the whipped cream its matcha flavor and distinctive yellowish-green color. Look for a good-quality matcha product from a reputable supplier, and avoid matcha flavorings or powdered drink mixes. This recipe only requires a few teaspoons of matcha powder, but you can save the rest to make matcha hot chocolate, matcha, marshmallows, or matcha pudding.
- Vanilla – Because vanilla represents one of the key flavor components in this whipped cream, I recommend using a good-quality vanilla bean paste from a brand such as Nielsen-Massey, or the scrapings of one vanilla pod. Vanilla extract will work in a pinch, but avoid cheap imitation flavorings. The better the vanilla, the more flavorful the cream!
- Confectioner’s Sugar – Confectioner’s sugar sweetens the whipped cream and balances the bitter notes of the matcha powder. Taste and adjust the sugar as desired—if you’re not a frequent matcha drinker, you might find that you need to add a little bit of extra sweetener. Visit this post for sugar substitutions.
Tips and Serving Suggestions
- Properly incorporate the powders. When it’s time to blend the sugar and matcha powder into the whipped cream, resist the urge to add all of the powder at once. Instead, position a fine mesh strainer over the bowl of whipped cream. Then, sift the sugar and green tea powder into the bowl. If necessary, you can use a bench scraper or the back of a spoon to push the powder through the mesh, but take the time to do it properly. This sifting step helps to prevent grainy, clumpy, unevenly colored whipped cream.
- Serve creatively. You can pair this matcha whipped cream with matcha hot chocolate (or any hot chocolate!); garnish milkshakes, ice cream sundaes, or dishes of homemade vanilla ice cream; add to dishes of matcha green tea pudding as a color (and flavor) coordinated topping; pipe on top of cakes, pies, blondies, brownies, or other baked goods; or use the cream to fill choux buns or éclairs.
Matcha Whipped Cream
- Total Time5 minutes
- Yield275 grams (9 3/4 ounces) 1x
A four-ingredient matcha whipped cream recipe made with whipping cream, confectioner’s sugar, and matcha green tea powder.
Ingredients
240 milliliters whipping cream (1 cup)
35 grams confectioner’s sugar (1/4 cup)
6 grams matcha powder (2 teaspoons)
1 teaspoon vanilla bean paste
Instructions
In a large mixing bowl or the bowl of a stand mixer, whip cream on medium-high speed until soft peaks form.
Sift in the confectioner’s sugar, followed by the matcha powder. Continue mixing on medium-high speed until fully incorporated.
Mix in the vanilla bean paste.
Use as desired.
Notes
For best results, whip the cream no more than 4 hours before you plan to serve it. Refrigerate until ready to use.
- Prep Time: 5 minutes
- Category: Frostings and Fillings
- Method: Hand Mixer
Other Matcha Recipes You Might Enjoy
Matcha Marshmallows
Matcha Hot Chocolate
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
