Did you know that matcha makes just about everything better? Even butter! This airy, cloud-like whipped matcha butter is perfect on toast, pancakes, or waffles, and turns every bite into something rich and earthy. A drizzle of honey or a sprinkle of flaky salt is all it needs to really shine. For an extra dose of matcha love, pair it with a great cup of matcha.
What Type of Matcha Should You Use?
When it comes to baking or blending matcha into recipes like this, culinary-grade matcha is the way to go.
Culinary matcha has a slightly stronger, more robust flavor than ceremonial grade, which helps it stand up to rich ingredients like butter. It delivers that signature earthy depth and vibrant green color without getting lost in the mix.
If you already have a high-quality matcha on hand (like a “first harvest” style), you can absolutely use it here; it will just taste a bit smoother and more delicate.
What to Put Matcha Butter On
Matcha butter works well with both sweet and savory:
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Warm sourdough or seeded toast
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A beautiful addition to a charcuterie board
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Pancakes, waffles, and French toast
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Fresh-baked muffins or banana bread
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Roasted sweet potatoes or carrots
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Corn on the cob
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Oatmeal or warm grains
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Rice or miso-glazed vegetables
Ingredients
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1 cup unsalted butter, softened
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2–3 teaspoons culinary-grade matcha
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1 teaspoon sea salt flakes
Directions
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Add the softened butter to a stand mixer fitted with a whisk attachment (or use a hand mixer). Beat for about 30 seconds until smooth.
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Sift in the matcha to avoid clumps, then add the sea salt flakes.
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Beat on high speed for 8–10 minutes, until the butter becomes light, fluffy, and almost mousse-like.
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Scrape down the sides of the bowl with a rubber spatula as needed.
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Transfer to a serving dish and finish with extra flaky salt or a drizzle of honey, if desired. Serve immediately or refrigerate.
Tips & Tricks
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Start with very soft butter
It should be room temperature and easily spreadable. This is key for getting that whipped, airy texture. -
Sift your matcha
Sifting prevents clumps and gives you a smooth, evenly flavored butter. -
Don’t rush the whipping
The full 8–10 minutes is what creates that light, almost whipped-cream-like consistency. -
Adjust to taste
Start with 2 teaspoons of matcha, then add more if you want a stronger flavor. -
Make it sweet or savory
Add honey or maple for a sweeter version or extra salt for something savory -
Store properly
Keep in an airtight container in the fridge for up to a week. Let it soften slightly before serving again.
The Bottom Line
Whipped matcha butter is a simple and easy way to make everyday food feel a little more special. It’s quick, versatile, and beautiful. Whether you’re looking for a flavor upgrade on your morning toast or for a way to add it to roasted vegetables, this recipe delivers.
