This matcha whipped cream recipe creates a fluffy cloud infused with earthy matcha. Spoon matcha cream over lattes, swirl it onto cakes, or tuck it inside flaky croissants for a decadent twist. With just a few simple steps, you’ll have the easiest (and best) whipped matcha cream to bring a touch of café-style flavor to everyday drinks and treats.
Table of contents
This recipe is quick and easy to whip together at home. The secret is using quality food-grade matcha powder, perfectly sweetened, and folding it gently into fluffy whipped cream for a cloud-like texture and beautiful, muted green hue.
I love homemade whipped cream and use it for all my desserts, coffee drinks, milk teas, banana pudding, layered trifles, and especially when I am serving guests. It’s wholesome, natural, and comforting. Homemade whipped cream says love and care for simple things, and I wouldn’t compromise for matcha whipped cream either.
Honestly, I can’t imagine purchasing this…making whipped matcha cream from scratch is an absolute must for me and truly elevates the experience and flavor.
Starbucks, move over…I think matcha lattes go next level (like to outer space) when a dollop of this matcha whip cream goes on top. It’s just so good!!
You don’t need extra special equipment to make matcha whipped cream. A bowl and an electric whisk is all you really need. While I love a traditional matcha whisk and bowl, this recipe is simplified for any home chef to get this recipe done right away without having to buy special tools.
Why You’ll Love This Whipped Matcha Cream
- Matcha-forward flavor: Earthy, slightly bitter matcha balanced with sweetness. This matcha whip cream recipe has the perfect amount of matcha powder to taste the matcha in the dollops of fluffy cream.
- Light and fluffy: A silky cloud of cream with just the right amount of structure
- Better than store-bought: Freshly made at home with simple, real ingredients. No gum, thickeners, corn syrup, or fake stuff in this!
- Versatile: Elevate matcha lattes, cakes (even as a cake or cupcake frosting), cupcakes, pancakes, or stuff it inside pastries. Fold this matcha whip into other spreads like butter, whipped honey, buttercream frosting, and even use as a toast spread.
Ingredients for Matcha Whipped Cream
- 3 tbsp white sugar (or sweetener of choice)
- 3 tbsp food-grade matcha powder (the better the matcha, the better the flavor)
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- 1/4 cup very hot water (not boiling)
- 8 oz very cold heavy whipping cream
Equipment You’ll Need
- 2 medium mixing bowls (using glass mixing bowls or stainless steel is best; one bowl heatproof)
- Electric hand mixer or stand mixer
- Metal whisk
- Airtight glass container or plastic wrap (for storage)
Step-by-Step Instructions
- Make the Matcha Mixture
In a small heatproof bowl, combine sugar, matcha powder, vanilla extract, and sea salt. Pour in 1/4 cup of very hot water. Whisk vigorously with a metal whisk until the mixture is smooth, creamy, and lump-free. Set aside. - Whip the Cream
In another chilled mixing bowl, add 8 oz of very cold heavy whipping cream. Using an electric mixer on high speed, whisk until soft peaks begin to form. Reduce speed to medium and continue whisking until stiff peaks form. The whipped cream should stick well to the whisk. - Combine Matcha and Whipped Cream
Pour half of the prepared matcha mixture into the whipped cream. Using a metal whisk by hand, gently fold the matcha into the cream until partially blended. Add the remaining matcha mixture and fold again until the whipped cream with matcha is fluffy, evenly colored, and completely smooth. - Store or Serve
Use immediately as a topping for drinks or desserts, or transfer to a glass container with an airtight lid. For best texture when spreading on cakes or stuffing pastries, chill in the fridge for 2 hours.
Best Tips
- Use quality matcha: Higher-grade matcha powder gives a smoother taste and brighter green color
- Don’t skip the sugar (or sweetener): It balances matcha’s natural earthy bitterness
- Whisk the matcha well: Hot (not boiling) water is key to dissolving the sugar and creating a smooth, lump-free base
- Cold cream = best peaks: Always start with chilled heavy cream for stable whipped peaks
Add-Ins and Variations
- Honey Matcha Whip Cream: Swap sugar for honey for a floral sweetness
- Make it more Runny: Add a little milk or cream for a drizzling-style whipped matcha cream.
- Coconut Matcha Whipped Cream: Use canned coconut cream instead of heavy cream for a dairy-free, vegan version
- Chocolate Twist: Add 1 tbsp of cocoa or cacao powder to the matcha mixture for a chocolate-matcha fusion
- Extra Vanilla: Increase vanilla extract to 1/2 tsp for a sweeter, custard-like flavor
- Blend in a few tablespoons of condensed milk for a sweet, malty, milky matcha whip that you can drizzle over treats and drinks.
How to Serve Matcha Whipped Cream
This whipped matcha cream recipe is incredibly versatile:
- Spread on cakes as a matcha whipped cream frosting, cupcakes, or cheesecakes
- Dollop onto pancakes, waffles, bread, or French toast
- Pipe inside cream puffs, croissants, or eclairs
- Top off your matcha latte, hot cocoa, or cold brew for a luxurious finish
- Chill and serve as a standalone mousse-style dessert
Questions
Can I make matcha whipped cream ahead of time?
Yes! Store it in an airtight container in the fridge for up to 2 days. For the best texture, give it a quick whisk before serving.
What kind of matcha should I use?
Always use food-grade or culinary-grade matcha for recipes. Higher quality matcha gives a smoother taste and vibrant green color, while lower grades may taste too bitter.
Can I make dairy-free matcha whip cream?
Absolutely. Substitute heavy cream with chilled canned coconut cream and whip it the same way. It will be slightly denser but still delicious.
Why does my matcha whipped cream look grainy?
This usually happens if the matcha wasn’t whisked properly with hot water first. Make sure to dissolve the sugar and matcha completely before folding it into the cream.
Can I adjust the sweetness?
Yes. Add more or less sugar (or use honey, agave, or maple syrup) depending on your taste. Just remember that matcha has a naturally earthy, slightly bitter flavor, so a little sweetness helps balance it.
Can I use a hand whisk instead of an electric mixer?
You can, but it will take much longer and more effort. An electric mixer helps achieve fluffy, stable peaks much faster.
This easy matcha whip cream recipe transforms simple matcha lattes, drinks, baked goods, and sweets into café-level creations. With its fluffy texture and earthy-sweet flavor, it’s bound to become your new favorite green whipped cream topping.
Matcha Whipped Cream Recipe
Equipment
- 2 medium mixing bowls (using glass mixing bowls or stainless steel is best; one bowl heatproof)
- Electric hand mixer or stand mixer
- metal whisk
- Airtight glass container or plastic wrap (for storage)
Ingredients
- 3 tbsp white sugar or sweetener of choice
- 3 tbsp food-grade matcha powder the better the matcha, the better the flavor
- ¼ tsp vanilla extract
- ⅛ tsp sea salt
- ¼ cup very hot water not boiling
- 8 oz very cold heavy whipping cream
Instructions
Make the Matcha Mixture
- In a small heatproof bowl, combine sugar, matcha powder, vanilla extract, and sea salt. Pour in 1/4 cup of very hot water. Whisk vigorously with a metal whisk until the mixture is smooth, creamy, and lump-free. Set aside.3 tbsp white sugar, 3 tbsp food-grade matcha powder, ¼ tsp vanilla extract, ⅛ tsp sea salt, ¼ cup very hot water
Whip the Cream
- In another chilled mixing bowl, add 8 oz of very cold heavy whipping cream. Using an electric mixer on high speed, whisk until soft peaks begin to form. Reduce speed to medium and continue whisking until stiff peaks form. The whipped cream should stick well to the whisk.8 oz very cold heavy whipping cream
Combine Matcha and Whipped Cream
- Pour half of the prepared matcha mixture into the whipped cream. Using a metal whisk by hand, gently fold the matcha into the cream until partially blended. Add the remaining matcha mixture and fold again until the whipped cream with matcha is fluffy, evenly colored, and completely smooth.
Store or Serve
- Use immediately as a topping for drinks or desserts, or transfer to a glass container with an airtight lid. For best texture when spreading on cakes or stuffing pastries, chill in the fridge for 2 hours.
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