Matcha whipped cream is the green, grassy-sweet cream you see on top of café matcha lattes and Japanese-style desserts. Made in a dispenser it comes out silky and holds its shape for days. The only real trick is dissolving the matcha properly so you don’t end up with green specks through the cream.
What you’ll need
- 500ml thickened cream, well chilled
- 1 to 2 teaspoons culinary-grade matcha, sifted
- 2 to 3 tablespoons icing sugar, to taste
- A pinch of salt (optional, it lifts the flavour)
- A 0.5L whipped cream dispenser and one 8g cream charger
How to make it
Sift the matcha and icing sugar together — matcha clumps worse than cocoa, so this matters. Add a small splash of the cream and whisk it into a smooth paste first, then pour in the rest of the cream and whisk until the colour is even. Strain the mix into your dispenser, charge with one charger, shake four or five times, and dispense.
Tips
Use culinary-grade matcha, not ceremonial. Ceremonial matcha is milder and much more expensive, and its subtlety is wasted once it’s mixed into sweetened cream. Making the paste first is what saves you from specks. And as with any dispenser cream, keep everything cold before you charge it.
Ways to use it
Spoon it over a matcha latte, pipe it onto strawberry shortcake or pancakes, or drop a swirl over vanilla ice cream for a quick affogato-style dessert. It’s also good folded through a plain sponge for a green-tea layer cake.
The gear
You need a dispenser and chargers. The Skywhip Pro 500ml cream whipper is the right size for home, and any charger from our cream chargers range works. For more recipes in the same vein, our alcohol-infused whipped cream guide uses the same dispenser method.
Frequently asked questions
Ceremonial or culinary matcha?
Culinary. It’s cheaper and stands up better once mixed into sweet cream.
Why did I get green specks?
The matcha wasn’t sifted or wasn’t made into a paste first. Do both and the colour comes out even.
How long does it keep?
Three to five days sealed in the dispenser in the fridge.
