Matcha butter (Dairy free)

dairy free, paleo, vegan option \

This is Matcha butter or buttercream - perfect for spreading on delicious brioche-style bread or as the icing on cakes or cupcakes. Or, you could eat it straight from the jar...I won't tell anyone 🙂

In this picture, I made the grain+gluten-free challah by Zenbelly and it paired perfectly with the Matcha butter.

For a high quality matcha, I recommend Kenko Tea, a brand from Melbourne. Using a high quality matcha makes a world of difference to the taste without much bitterness.

Matcha Butter

Dairy free, vegan option, Paleo

This is Matcha butter or buttercream - perfect for spreading on delicious brioche-style bread or as the icing on cakes or cupcakes. Or, you could eat it straight from the jar...I won't tell anyone 🙂

Print Pin Rate

Course: Dessert

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 340

Author: Allison Jones

Ingredients

• 60 g cacao butter
• 2 tablespoons tablespoons honey or rice syrup
• 270 mL full fat coconut cream 1 small tin of Ayam brand
• 1 ¾ -2 teaspoons high quality matcha powder

Instructions

• Over a double boiler set to medium heat, add cacao butter and honey to the mixing bowl. Once melted, stir well with a whisk and remove from the heat and allow to cool for 20 minutes.
• Slowly add in the coconut cream and blend with the hand mixer. It's important that the cacao and honey mixture (Step 1) and the coconut cream are mixed very well.
• Next, slowly add in the matcha powder and mix until completely dissolved. Tilt the bowl from side to side and scrape down the sides so that any clumps are mixed in thoroughly. Keep mixing right until you are ready to pour into a container and ensure there are no clumps of matcha powder. Pro tip: it can help to pour into a measuring jug with a spout before pouring into your container for storage.
• Pour into a container and allow to cool completely, uncovered, at room temperature.
• Store in the fridge or the freezer. When ready to use, allow to come to room temperature - about an hour if stored in the fridge, longer if stored in the freezer. Mix well with a hand mixer in a bowl before use. This will mean it can be easily spread or piped on cakes or cupcakes.
• Keeps in the fridge for up to one week or in the freezer for 3 months.

Notes

Equipment: medium saucepan, medium size heatproof mixing bowl, measuring spoons, digital measuring scales, whisk, electric hand mixer or a blender, storage container, measuring jug (optional but very helpful)

--------

Hello! The photos of this recipe and the content above are copyright protected.

Please do not use the photos without prior written permission from Allison Jones. If you wish to share this recipe, please provide a link back to the recipe on my website - social media sharing sites like Pinterest will do this automatically. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!