Matcha Italian Meringue Buttercream Frosting
Matcha Italian Meringue Buttercream Frosting
A slick frosting for your fanciest baking
- 4 egg whites
- 1⅓cups granulated sugar
- ¼teaspoon salt optional
- 16 oz butter
- ¼ teaspoon cream of tartar
- dash of vanilla – optional
- 3T Gotcha Matcha
- ⅓ cup water
Whip egg whites, 1/3 cup sugar, cream of tartar, salt and vanilla until peaks form. Boil 1 cup sugar and water slowly until 235 degrees temperature is reached. Then drizzle sugar syrup slowly into egg whites. Next add butter, bit by bit until smooth and well blended.
For the matcha, make a paste by sifting the matcha into a small bowl, then blend well with hot water. Add more water as needed until the paste can easily pour into the frosting. Continue whipping at medium high speed until well blended. Best to frost your cake immediately, or freeze your buttercream until you are ready to use it. Frosting can be re-whipped from room temperature.
Love this recipe?
Don’t forget to share it with a friend.
MATCHA CAN BE MADE SO MANY WAYS
Experiment by adding Gotcha Matcha Cafe Grade Matcha to lattes, yogurt shakes, milk
drinks and desserts. Use a blender for mixing with ingredients like yogurt and ice cream. Use a hand held milk frother for cafe
drinks and a martini shaker for iced-tea and mocktails. Find your own true matcha loves.
View More Recipes
STILL HAVE QUESTIONS?
Call us toll free at 1 877 9+MATCHA (1 877 962 8242) or send an email to info@matchasource.com.
We look forward to hearing from you.
About Us
