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Matcha Whipped Cream is perfect for topping cold drinks, smoothies, pancakes, or desserts! This recipe makes creating a single serve of matcha whipped cream super easy and it’s quick, too!
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Ingredients
You’ll just need a few ingredients (don’t worry, some of these are customizable, well discuss that further down the post).
- Heavy whipping cream - because of the high fat content, this is the best choice for making whipped cream.
- Matcha powder - you’ll need a high quality matcha powder. Be sure that you’re not using “matcha latte” powder or anything that’s intended for making an instant drink. It should be pure matcha powder.
- Pure maple syrup - light maple syrup is best, this is just to add a touch of sweetness.
- Vanilla extract - adds a nice flavor, one that you’d expect from whipped cream.
Instructions
In a small, chilled l bowl (or pyrex measuring cup), add the heavy whipping cream and matcha powder.
With a hand frother, whisk, or mixer with whisk attachment, whisk until medium peaks form. I used a hand frother, and if you take that route it’ll take about 3-5 minutes for the peaks to form - if you use a whisk, it’ll take longer, probably. And if you use a whisk attachment on a hand mixer, it’ll be much quicker (this is the preferable way to make whipped cream).
After the peaks form, add the maple syrup and vanilla extract. Continue to whip until it’s combined and then stop.
Substitutions
- Heavy whipping cream - you can swap this for heavy cream (higher fat content), half and half, coconut cream (just don’t use the watery part at the bottom of the can, use the heavy solid stuff only), cashew cream, or silken tofu. If you do substitute for any of these items, be sure that they’re COLD (chill them for at least 4 hours in the refrigerator).
- Matcha powder - you can’t swap the matcha for anything, because then it wouldn’t be matcha whipped cream.
- Pure maple syrup - you can use 1 teaspoon of powdered (10x) sugar, or a 1:1 of agave.
- Vanilla extract - you can use almond or coconut extract in place of vanilla, or you can leave it out completely if you don’t have it.
Variations
Make it plant-based or vegan: you can use chilled silken tofu, cashew cream or coconut cream to make this recipe plant-based or vegan friendly.
Chocolate matcha whipped cream: add ¼ tsp of cocoa powder and voila! You’ve got chocolate matcha whipped cream!
Mint matcha whipped cream: swap the vanilla extract for mint extract at a 1:1 ratio (add ¼ tsp to the mixture), and it’ll have a minty flavor.
Chocolate-mint matcha whipped cream: add both cocoa powder and mint extract in place of vanilla extract. Whip it up, and it’ll taste awesome.
Equipment
A hand brother is super *handy* to have for recipes like these. I like this one and use it all the time!
Storage
Matcha whipped cream is best made and used fresh, however, you can save it.
- Refrigerator: save it in an airtight container and use within 1-2 days.
- Freezer: freeze it in an ice cube or freezer safe container for 1 months, then thaw it in the fridge.
Top tip
If you opt to use a hand frother to make whipped cream, it may take a bit more time and effort than a standard mixer.
With a few simple tips, you can be sure to have success. They are:
- Chill the hand frother and mixing bowl (or pyrex) for at least ten minutes (in the refrigerator).
- Pour the cold whipping cream into the cold mixing bowl (or pyrex).
- Begin by frothing the cream at an angle and slightly off center, then move the frother up and down (and all around).
- Continue to froth it until the cream thickens and reaches the desired consistency (this may take a few minutes).
- When you achieve a smooth and fluffy texture, stop! Because if you go further - it can turn into butter (which also sounds delicious, but that’s not what we’re going for here).
FAQ
Why won’t my whipped cream “whip up”?
There can be a few reasons this is happening, here are the most common reasons that it might not be forming peaks:
- Low Fat Content: Whipped cream needs a high-fat content to stabilize and hold its shape. If you are using a cream with a low fat content, such as half-and-half or light cream, it may not whip up properly. Make sure you are using heavy whipping cream or heavy cream, which typically contains around 36-38% milkfat. If you’re not using a high fat content substance, it will still taste fine, but it won’t have that “whipped” look to it.
- Temperature: Be sure that the cream you’re using, and tools, are properly chilled (for about 4 hours).
- Overwhipping: If you over whip the cream, you’ll end up with butter and liquid. Which isn't a terrible thing, but it’s not what we’re going for.
- Underwhipping: be sure to whip it until peaks form.
- Sugar Too Early: If you are adding sugar or sweeteners to the cream, make sure to do so after the cream starts to thicken. Adding sugar too early can interfere with the whipping process and result in a less stable whipped cream.
- Old Cream: Cream that is close to or past its expiration date may not whip up properly. Fresh cream will likely give you the results you’re looking for.
Can you freeze matcha whipped cream?
You sure can, just freeze it in an ice cube tray or container and then thaw it out in the fridge.
Related
Try these similar recipes!
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Matcha Whipped Cream
Ingredients
- ¼ cup heavy whipping cream
- 1 tsp matcha powder
- ¼ tsp pure maple syrup
- ¼ tsp vanilla extract
Instructions
- In a small chilled bowl or pyrex measuring cup, add the heavy whipping cream and matcha powder.
- With a hand frother, whisk, or mixer with whisk attachment, whisk until medium peaks form.
- Then add the pure maple syrup and vanilla extract.
- Serve over coffee, smoothies, or desserts!
Notes
Nutrition
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