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    Matcha Whipped Cream

    August 4, 2023 by Lauren Leave a Comment

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    Jump to Recipe Print Recipe

    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!

    Photo of matcha whipped cream or matcha cold foam on a strawberry pink drink.
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Related
    • Let's connect?
    • Matcha Whipped Cream

    Ingredients

    You’ll just need a few ingredients (don’t worry, some of these are customizable, well discuss that further down the post).  

    Ingredients on a cookie sheet that are needed to make matcha whipped cream.
    • 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

    Matcha in a pyrex.

    In a small, chilled l bowl (or pyrex measuring cup), add the heavy whipping cream and matcha powder.   

    Matcha being frothed by a hand brother to make whipped cream.

    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. 

    Matcha whipped cream on top of a strawberry drink with a silver plate and a pink flower.

    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

    Can you save matcha whipped cream?

    Yes, just  store it in an airtight container in the refrigerator for 1-2 days.  

    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!

    • hero image of dunkin iced matcha latte - tall glass with matcha, ice and an orange straw.
      Easy Copycat Dunkin' Donuts Iced Matcha Latte
    • Pumpkin Whipped Cream
    • Copycat Dunkin Chai latte
    • The top of a mug with pumpkins on it, filled with chai latte, whipped cream, and garnished with a cinnamon stick.
      Easy Pumpkin Chai Latte

    Let's connect?

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    photo of matcha whipped cream on a drink

    Matcha Whipped Cream

    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Beverage
    Cuisine American, Barista-Style
    Servings 1 person
    Calories 222 kcal

    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

    *An electric mixer is best for making whipped cream. But if you opt for the hand frother, be sure to consider taking these extra steps:
    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).
    KEEP IN MIND:
    This is a serving for one, if you’d like to make extra, double or triple the recipe.
    Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Matcha whipped cream is really best served immediately!

    Nutrition

    Calories: 222kcal | Carbohydrates: 3g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 16mg | Potassium: 62mg | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    Matcha whipped cream Pinterest pin with text overlay.

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    About Lauren

    Lauren is the freelance writer, photographer, and recipe developer behind Shutter + Mint. Thanks for stopping by!

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    Hi, I'm Lauren! Shutter + Mint is a food blog I created to help you create easy, practical recipes at home. Thanks for stopping by!

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