This frosting is rich, smooth, and deeply matcha-forward — designed to sit beautifully on warm cinnamon buns without melting instantly or turning dull green.
UJIKUMI gives it depth and earthy strength, perfect for cutting through butter and spice.
Ingredients
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200g cream cheese (room temperature)
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80g unsalted butter (room temperature)
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90–110g icing sugar (adjust to taste)
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8g Carnival Matcha UJIKUMI blend
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2 tbsp heavy cream
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Pinch of fine sea salt
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Optional: ½ tsp vanilla extract
Method
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Sift the matcha first.
Always sift UJIKUMI to remove clumps and avoid gritty texture.
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Beat butter until light and fluffy (about 2–3 minutes).
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Add cream cheese and mix until smooth.
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In a separate bowl, mix sifted matcha with icing sugar.
This prevents matcha from clumping or going streaky.
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Slowly fold dry mixture into butter mixture.
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Add cream 1 tablespoon at a time until silky but pipeable.
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Finish with a pinch of salt to enhance sweetness and umami.
Secret Techniques (Bakery Level)
1️⃣ Bloom the Matcha (Optional Upgrade)
Before adding to frosting, mix UJIKUMI with 1 teaspoon warm (not hot) cream into a paste.
Let it sit 2–3 minutes.
This deepens colour and smooths flavour.
2️⃣ Salt Is Essential
A tiny pinch reduces bitterness and highlights umami
3️⃣ Apply on Warm, Not Hot Buns
If the buns are too hot, the frosting melts thin.
If fully cold, it won’t spread smoothly.
Ideal temp: slightly warm to the touch.
🍵 Why UJIKUMI Works Best
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Strong enough to hold flavour against cinnamon
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Most economical and less delicate than top grades
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Earthy umami cuts sweetness
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Colour remains vibrant green
🥐 Perfect for
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Matcha Cinnamon Buns
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Matcha Brioche Rolls
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Pistachio Matcha Scrolls
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Hojicha Buns (surprisingly good!)
