The Matcha Twist
If you’re a fan of matcha or just curious about adding a unique twist to your bakes, you’re going to love this matcha whipped cream. It’s soft, lightly sweetened, and carries that signature earthy green tea flavour we all adore. Whether you’re layering it on cakes, spooning it over pancakes, or swirling it into a latte, matcha whipped cream adds something special with both flavour and flair.
Why You’ll Love this Recipe
- Easy to Make – Just a few ingredients and a few minutes of whipping is all it takes. No fancy tools or techniques needed!
- Versatile Use – Pipe it on cakes, dollop it on pancakes, or layer it in parfaits—this whipped cream works beautifully with many desserts.
- Customisable – Adjust the sweetness or matcha intensity to suit your taste—make it as bold or mellow as you like.
- Perfect for Tea Lovers – A must-try for matcha fans or anyone who enjoys tea-infused treats.
- Light & Airy Texture – It’s creamy without being heavy, making it a perfect pairing for light sponge or chiffon cakes.
How Matcha Enhances Whipped Cream
Matcha and cream are a perfect match. The richness of the cream softens matcha’s slight bitterness, while matcha adds depth and a beautiful green hue to plain whipped cream. It’s a great way to elevate simple desserts and introduce a pop of flavour without overwhelming sweetness.
Some benefits of using matcha in your whipped cream:
Unique flavour: Earthy, slightly sweet, and subtly bitter—matcha adds complexity.
Natural colour: That soft green is beautiful and Instagram-worthy!
Health boost: Matcha is rich in antioxidants. It helps fight free radicals in the body.
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Buy Now → How to Use Matcha Whipped Cream
- This light and earthy cream is so versatile! Try it as:
- A frosting for chiffon cakes or sponge rolls
- A dollop on pancakes, waffles, or French toast
- A topping for matcha lattes or iced coffee
- A creamy layer in parfaits or trifles
- A filling for cream puffs or sandwich cookies
If you’re a matcha lover, my Matcha Chiffon Cake frosted with this Matcha Whipped Cream is a must-try! It’s soft, airy, and infused with gentle green tea flavour from the sponge to the cream—finished with a dusting of matcha for that elegant look and flavour boost. Light, not too sweet, and simply irresistible.
Watch the Video Tutorial
Tips for Making the BEST Matcha Whipped Cream
- Sift the Green Tea Powder – It tends to clump easily — always sift it to ensure a smooth, lump-free whipped cream.
- Use Cold Cream & Tools – Chill your mixing bowl and beaters beforehand. Cold cream whips up faster and holds its shape better.
- Choose Good Quality Green Tea Powder – Use culinary-grade powder for the best flavour and vibrant green colour. Low-grade one can taste too bitter or look dull.
- Add a Pinch of Salt – A tiny bit of salt enhances the creaminess and balances the earthy flavour of the matcha.
- Whip to Soft Peaks – Stop whipping once the cream holds soft peaks—it should look smooth and fluffy, not stiff or grainy.
- Adjust to Taste – Like it sweeter or earthier? You can easily adjust the amount of sugar or matcha before or during whipping.
- Use Immediately or Chill – It’s best used right away, but it can be refrigerated for a few hours. If it deflates slightly, just gently re-whip before serving.
Frequently Asked Questions
Try to use high-quality matcha, preferably culinary grade for baking and cream. Lower-grade matcha can taste more bitter and dull in colour.
This usually means it was over whipped. Whip just until soft to medium peaks form. Stop as soon as it holds its shape but still looks smooth and creamy.
Powdered (icing) sugar blends more smoothly into whipped cream. If using granulated sugar, make sure it’s very fine and dissolve it completely.
Matcha whipped cream goes great with vanilla, chocolate, red bean, strawberry, black sesame, and citrus-based desserts.
More Matcha Recipes You Might Like
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Matcha Whipped Cream
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 cups 1x
- Category: Frostings and Fillings
- Method: Whisk
- Cuisine: Western, Asian
Description
This matcha whipped cream is light, creamy, and infused with the earthy, slightly bitter flavour of green tea. Made with just a few simple ingredients, it adds an elegant touch to cakes, cupcakes, pancakes, or any dessert that could use a refreshing twist.
Ingredients
- 8 g green tea powder
- 230 ml double cream
- 30 g icing sugar
- 1/2 tsp vanilla extract
- a pinch of salt
Instructions
- Place a mixing bowl in the fridge for 15 – 30 mins before whipping the cream.
- Add the double cream and vanilla extract in the chilled mixing bowl. Then sift in matcha powder and icing sugar.
- Add a pinch of salt before whisking the cream mixture. Whisk at medium speed using a handheld mixer until soft peaks form.
- Cover the bowl with a lid and place it back in the fridge until needed.
Equipment
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- Matcha whipped cream can be stored in the fridge for up to 2 days, but it’s best used right after making for the freshest flavour and texture.
Final Thoughts
Matcha whipped cream is one of those little upgrades that can completely transform a dessert. It’s simple to make but adds so much character — both in taste and appearance. The earthy notes of matcha pair beautifully with everything from delicate sponges to rich chocolate, making it a versatile addition to your baking toolkit. Whether you’re topping a cake, or just sneaking a spoonful straight from the bowl (I won’t judge!), this whipped cream is a delicious way to bring something special — and a little zen — into your sweet creations.
If you haven’t tried it before, I definitely recommend giving it a go—it’s such a simple way to add a unique twist to your desserts!
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
