Matcha Cream Cheese Spread
Homemade matcha cream cheese is very easy and fast to make. It is smooth, tangy and naturally green with vegetal and earthy notes. Use it as a spread or a base for dips and desserts.
Ingredients
- 1 block cream cheese 8 ounces or 250 grams, softened*
- 2 teaspoons matcha
- 1 tablespoon confectioners' sugar optional
Instructions
- In a mixing bowl, add the softened cream cheese. Sift matcha and confectioners sugar (optional) over the block of cheese. Sifting the matcha and confectioners sugar will make it easier to mix it into the cream cheese with no clumps. The amount of matcha you will use depends on how strong you’d like the flavour to be. I like this recipe with 2 teaspoons of matcha, but you can add more if you want a stronger taste.
- Mix the cream cheese, matcha and confectioners' sugar (if using) together until well combined. The matcha cream cheese should be smooth, lump-free and beautifully green. You can mix by hand with a spoon or beat with a hand mixer for quicker results.
- Serve immediately or store the matcha cream cheese in an airtight container for up to 2 weeks in the refrigerator. Use it on bagels, toast, pastry dough, afternoon tea sandwiches and more!
Notes
*To soften cream cheese, set the block of cream cheese out at room temperature for 1 hour.
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