Recipe: Vegan Matcha Buttercream Frosting

Ingredients

Soften the vegan butter by letting it sit at room temperature for about 1 hour.
In a large mixing bowl, beat the softened butter and vanilla extract on high for 30 seconds.
Gradually add the sifted powdered sugar, mixing in ½ cup at a time to avoid clumps.
Add matcha powder 1 tsp at a time, mixing until combined, adjusting for desired color and flavor.
If using for sugar cookies, thin the frosting with dairy-free milk, adding 1 Tbsp at a time until the desired texture is reached.
Use immediately or store in the refrigerator for up to 1-2 weeks or freeze for up to 1 month.

Servings

12 (~2-Tbsp servings)

Calories

127

Total fat

7.4g

Total carbohydrates

15.2g

Total protein

0.1g

Sodium

81mg

Cholesterol

0mg