Matcha buttercream is a type of frosting that is made of powdered green tea and sugar. It has a light green hue and a slightly bitter taste.
Matcha buttercream is an interesting alternative to traditional vanilla or chocolate frostings, but it can be tricky to make because the tea powder needs to be mixed with the sugar before adding in any other ingredients.
Vanilla cake with matcha buttercream is a delicious treat that combines two popular flavors – vanilla and matcha. The cake uses both white and dark brown sugar, which creates a nice balance of flavors in each bite.
Let’s all jump on the matcha bandwagon. It seems like it is on every food-related website lately. So when I made a vanilla cake out of pure boredom, I was searching online on what to from it with. So then matcha came up and wanting to add a little something extra, I made Christina Tosi’s milk crumbs that I have made before.
But this time, they actually made it to a cake when I made milk crumbs before I tried a bit of it before I used them, which was a mistake because they are like crack. So good.
So that’s all I can really muster up to write. This week hasn’t exactly gone well, and now I have to find a new place to live. Again. And I am single.
I don’t know what to do. At all. Besides, blast the Lana Del Ray album on repeat that my roommate gave to me. He’s probably going to regret that soon. It’s on repeat.
- 2 1/4 tsp baking powder
- 2 1/2 cups (312g) ap flour
- 1 tsp salt
- 2 cups (400g) sugar
- 3/4 cup (177ml) oil
- 4 eggs
- 1 tsp vanilla
- 1 cup (236ml) milk
Oven 350F. I used one 6-inch round cake pan, about 6 inches high. It can be used with two standard 8-inch cake pans. Butter and flour pan(s).
Sift baking powder, ap flour, and salt into a bowl and set aside.
In a stand mixer or with a whisk, combine sugar and oil. Beat in eggs one at a time until fully combined. Add in vanilla. Stir in dry ingredients until just moistened. Add in milk and whisk until combined.
Pour into pans and bake for 25-40 minutes, depending on pan size.
Remove from pans and let cool completely on racks.
- 1/2 cup (40g) milk powder
- 1/4 cup (40g) ap flour
- 2 tbsp (12g) cornstarch
- 2 tbsp (25g) sugar
- 1/2 tsp salt
- 4 tbsp (55g) butter, melted
- 1/4 cup (20g) milk powder
- 3 oz (90g) white chocolate, melted
Oven 250F. Baking sheet lined with parchment.
Whisk 40g of milk powder, flour, cornstarch, sugar, and salt together. Pour in butter and stir until small clumps form. Spread out onto a baking sheet and bake for 20 minutes. The crumbs should be sandy and barely have any color. Let cool completely.
Stir in 20g milk powder. Pour white chocolate over and stir until crumbs are enrobed. Spread out on a baking sheet and wait for white chocolate to set.
- 2 cups (453g) softened butter
- 3 cups (375g) powder sugar, sifted
- 1 tbsp matcha green tea powder
- 1 tsp vanilla
Whip all together in a stand mixer until light and fluffy.
cake recipe @ nigella.com
crumb recipe @ milk bar
buttercream recipe @ molly yeh