- 8 oz vegan butter, softened
- 8 oz vegan cream cheese, softened
- 4 c powdered sugar, sifted
- 2 tsp vanilla extract
- 1-2 tsp non-dairy milk (add more if frosting is too thick)
- 2 tbsp matcha
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Adjust thickness of the frosting by adding milk, ½ tsp at a time, to desired consistency. Beat in matcha. Spread on a cake or cupcakes.