This Matcha Butter is a delicious creamy spread flavored with green tea powder, a touch of sweetener and vanilla extract. It's perfect for spreading on milk bread, toast, pancakes, and waffles.
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Why you'll love this recipe
Unique & flavorful: the earthy, slightly bitter notes of matcha pair beautifully with the rich, creamy butter.
Versatile: like matcha milk jam, spread this green tea butter on toast, scones, or pancakes, or use it to elevate baked goods, breads & buns, and savory dishes.
Simple to make: with just a few ingredients and minimal effort, you can create a gourmet-style compound butter at home.
What is matcha?
Matcha is a finely ground Japanese green tea.
If you're new to matcha, check out my beginner's guide to matcha.
Ingredients you'll need
- unsalted butter: softened at room temperature
- matcha powder: sifted; use a high-quality ceremonial grade or culinary grade powder for the best flavor
- vanilla extract: optional
- sweetener: your choice of maple syrup, honey or powdered sugar; to your taste
- sea salt: brings out the sweetness
Where to find?
You can find these ingredients at your local grocery store.
For matcha powder, you can find it in specialty tea shops or online.
How to make matcha butter
In a stand mixer bowl fitted with a paddle attachment, (or a hand mixer), beat the softened butter until smooth and creamy.
Add in sifted matcha and continue to beat until incorporated and smooth.
Next, add in vanilla extract, sweetener (maple syrup, honey, or powdered sugar) and continue to beat until smooth.
Transfer to a small airtight container and refrigerate for at least 30 minutes before using to let the flavors come together.
How to serve
Spread the matcha-infused butter on warm matcha French toast, green tea milk bread, biscuits, muffins, buns, pancakes, scones or waffles.
How to store
Store the matcha butter in an airtight container in the fridge for up to 1 week.
Freeze the matcha compound butter in a freezer-safe container for up to 1 month.
If frozen, defrost overnight in the fridge before using.
Variations
Add spices & other flavors: try adding cinnamon powder, yuzu zest, or bergamot oil.
Make it savory: swap out the sweetener and mix in sea salt and ground cumin, and a squeeze of lemon juice for a butter that pairs well with grilled fish, vegetables or noodles.
Add herbs: such as lavender, oregano, rosemary, or thyme.
Whip it up: add in 1-2 tablespoon of heavy whipping cream to make a lighter, whipped matcha butter.
Expert tips & troubleshooting
Have your butter at room temperature and slightly softened so it will cream up nicely.
The longer the green tea butter sits, the better the flavor.
If the butter is too thick, you can add a teaspoon of milk or heavy cream for a softer texture.
Note: if using maple syrup or honey, the butter may curdle a little, similar to making buttercream -- just continue to beat and it will come together.
If the temperature of the maple syrup or honey is colder than the butter, it may curdle as well. You can warm the bowl a little to help even out the temperature and emulsify all the ingredients together.
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Matcha Butter
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Matcha butter:
- 1 stick (½ C) unsalted butter softened at room temperature
- 2 teaspoon matcha powder sifted
- 1 teaspoon vanilla extract
- pinch of sea salt
- 1.5 -2 tablespoon maple syrup (honey, or powdered sugar) to your taste
For whipped matcha butter:
- 1-2 tablespoon heavy whipping cream
Instructions
- In a stand mixer bowl fitted with a paddle attachment, (or a hand mixer), beat the softened butter until smooth and creamy.
- Add in sifted matcha and continue to beat until incorporated and smooth.
- Next, add in vanilla extract, pinch of sea salt, sweetener (maple syrup, honey, or powdered sugar) and continue to beat until smooth.
- *Note: if using a liquid sweetener (eg. maple syrup or honey), the butter may curdle a little -- just continue to beat and it will come together. Also, if the temperature of the maple syrup or honey is colder than the butter, it may curdle as well. You can warm the bowl a little to help it emulsify.
- Transfer to a small airtight container and refrigerate for at least 30 minutes before using to let the flavors come together.
For whipped matcha butter:
- Follow the instructions above, but add in heavy whipping cream after adding in the sweetener. Whip until just lightened and fluffy, but be careful not to overwhip.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
This is probably one of the most interesting ways to use matcha - and definitely one of the most unique of compound / infused butter I've ever seen. Loving this!
Michelle
Thank you Ben! It's a fun way to add matcha flavor, and it works well in sweet or savory applications! 😀
David @ Spiced
Oh what a creative idea! And I bet this would be fantastic spread on a piece of warm toast. I need to try that!!
Michelle
Thanks so much David! Indeed, the matcha butter is so heavenly on warm toast, especially milk bread toast! 😀
Heidi
I love how easy you've made this recipe. 1, 2, 3, 4 and it's done... so easy! The vibrant color and amazing flavor make this a real showstopper on fresh homemade dinner rolls!
Michelle
Thank you Heidi! A real easy way to jazz up butter! And you're right, they're so good on fresh dinner rolls! 😀
Linsey
This matcha butter is absolutely delightful to spread on my soft milk bread or dinner rolls!
Michelle
That's awesome to hear, Linsey! Glad you liked it!
Healthy World Cuisine
What a brilliant idea Michelle! Matcha butter is the perfect way to top toast, bagels, croissants and more. We are huge matcha lovers too.
Michelle
Thank you Bobbi! It's such a fun and unique way to flavor butter 🙂