Matcha Butter Recipe (Easy & Sweet Butter Spread)

Why I Love This Matcha Butter Recipe

If you’ve followed my recipes for a while, you already know I have a serious sweet tooth—and an even bigger love for matcha. The earthy, slightly bitter notes of matcha pair beautifully with sweet, creamy butter, which is why I came up with this easy matcha butter recipe.

I love slathering it on warm toast, fluffy pancakes, scones, and even adding it to baked goods for a subtle matcha twist. For the best flavor, I recommend using ceremonial grade matcha, which has a smoother and sweeter taste compared to culinary grade. My personal favorite is Maruyuku Koyamen. But if you can’t find ceremonial matcha, culinary matcha works well too—just choose a vibrant green one.

This recipe only takes 5 minutes to make and keeps well in the fridge or freezer, making it a delicious, make-ahead treat.

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Ingredients You’ll Need

• ½ cup (1 stick) unsalted butter, softened to room temperature
• 1–1.5 tsp matcha powder (adjust to taste)
• 1–2 tbsp powdered sugar or honey (depending on how sweet you like it)
• Pinch of salt (optional) — enhances flavor
• ¼ tsp vanilla extract (optional) — adds subtle depth

👉 Pro Tip: Sift your matcha before mixing to prevent clumps and ensure a smooth, fluffy butter.

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Step-by-Step Instructions

1. Whip the Butter

In a medium bowl, add the softened butter. Using a hand mixer or whisk, beat until smooth and fluffy (about 1–2 minutes).

2. Add the Matcha

Sift in the matcha powder. Mix until it’s fully incorporated and the butter turns a pale, vibrant green.

3. Sweeten It

Add powdered sugar or honey to taste. Beat again until the mixture is light and airy.

4. Add Flavor (Optional)

Stir in vanilla extract and a pinch of salt to balance the flavors and add more complexity.

5. Serve or Store

Spread over toast or pancakes immediately, or store it for later:

• Fridge: up to 1 week
• Freezer: up to 1 month (wrap in parchment as a log for easy slicing)

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Tips for the Best Matcha Butter

• Use ceremonial grade matcha for the most delicate and balanced flavor.
• Sift the matcha to avoid gritty texture.
• For a stronger matcha punch, culinary matcha with vibrant color works well too.
• Delicious on toast, waffles, scones, pancakes, or cookies.
• Experiment with flavors like matcha yuzu, matcha honey, or salted matcha caramel for fun variations.

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FAQ

Can I use salted butter instead of unsalted?

Yes! Just skip the pinch of salt in the recipe to avoid over-salting.

How long does matcha butter last?

It lasts about 1 week in the fridge and up to 1 month in the freezer if stored properly.

Can I make it vegan?

Yes — simply use plant-based butter. Just make sure it’s room temperature for easier whipping.

What if I don’t have a hand mixer?

A whisk works too! It might take a little more elbow grease, but the results will be just as fluffy.