This light and fluffy Sweet Matcha Whipped Cream is for all those matcha maniacs out there. The vibrant, earthy notes of matcha are infused into the cream and is the perfect pairing for your favorite Japanese and Matcha flavored treats. FYI: you can also make this a sugar-free , keto-friendly recipe! Keep reading to find out how.
Why I Love this Sweet Matcha Whipped Cream
- Easy to make and only takes minutes to make
- Irresistible Flavor - the combination of matcha, vanilla and sweet whipped cream creates a delightful fusion of flavors that's hard to resist.
- So versatile - a versatile topping that can enhance your favorite Asian desserts.
Ingredients Used to Make Sweet Matcha Whipped Cream
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store or other online retailers. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Heavy Cream - this is the main ingredient of whipped cream. When heavy cream is aerated (air is incorporated) it becomes a light and fluffy consistency that can be a delightful addition to cakes and desserts. For best results, choose heavy cream with a high fat content, ideally around 36-40%. Higher fat content contributes to a richer and creamier texture.
- Sugar of Choice - in this recipe, you can use regular cane sugar, white sugar, brown sugar or other granulated sugar of choice. For a lower carb option, replace sugar with a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions. You can also use 3 Tbsp of powdered sugar instead of 2 Tbsp of sugar in this recipe.
- Pure Vanilla Extract - this ingredient adds a touch of warm and aromatic flavors to your whipped cream, but not required. You can also use other extract of choice, such as almond extract, coffee extract or peppermint extract.
- Matcha Powder – preferably ceremonial grade matcha powder for the best color, but any kind works. Sold in Asian grocery stores, or online, below:
- Hand mixer or stand mixer - these tools will help you whip the cream efficiently. A hand mixer is easier for smaller batches (for whipping 2 cups of heavy cream or less), while a stand mixer is great for bigger ones.
- Piping Bag - If you plan to decorate desserts or pastries with your whipped cream, a piping bag will help you do exactly that. It provides precision and control when dispensing the cream onto your treats, allowing for beautiful and decorative designs. I used a disposable piping bag like this one.
- Piping Tip of choice - I used this Ateco 849 Closed Star Piping Tip.
How to Make Sweet Matcha Whipped Cream (with a Sugar Free Option)
- For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
- Pour the cold heavy cream into the chilled mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters.
- Add the vanilla extract and sugar.
- Add the matcha powder. Without turning on the machine, use the beaters to quickly swirl the matcha powder into the liquid so that most of the matcha powder is wet. This prevents the powder from flying everywhere and making a mess!
- Begin whipping the cream at low speed, gradually increasing to high as it thickens.
- Do a quick taste test and adjust the sweetness by adding 1-2 Tbsp more sugar if needed.
- Whip the cream until it thickens and reaches stiff peaks, or until the beater starts to leave tracks in the cream (see pics)Note: Be careful not to over-whip, as it can turn into butter.
- Yields approximately 2 cups of whipped cream
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits and more! In the pic: matcha tiramisu
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.