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Dairy Free Matcha Cream Cheese Frosting

Total Time 5 minutes
Servings 1 cup
Author Rachael DeVaux


  • 1/3 cup dairy-free cream cheese (I used Miyokos Creamery)
  • 1/4 cup dairy-free butter (I’ve used Miyokos and Kite Hill and they’re both great!)
  • 3/4 cup Lakanto monk-fruit powdered sugar (or sub 1 cup regular powdered sugar)
  • 1 tbsp vanilla extract
  • 3/4 tsp The Genius Brand x Rachael's Good Eats matcha


  1. Use electric beaters to mix all ingredients except matcha together in a large bowl until smooth, about 2-3 minutes. 

  2. Add matcha powder and beat again until throughly combined. Refrigerate for 10-15 minutes or until slightly hardened (easier to decorate). 

  3. Once you decorate your cupcakes or cake (I used Simple Mills vanilla cake mix and added Vital Proteins collagen peptides + 1-2 tsp cinnamon. I let cool then transferred to the fridge for 30 minutes to chill), use a sifter or strainer to sprinkle matcha over the top. Enjoy! :)