GREEN TEA ICE CREAM
Steps:
- In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
- In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
- In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
- Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
- For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
- To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.
GREEN TEA CREAM CHEESE FROSTING
Make and share this Green Tea Cream Cheese Frosting recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 15m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
- Sift powdered sugar into a bowl or onto parchment paper.
- Beat butter and cheese at medium speed until creamy.
- Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
- Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
Nutrition Facts : Calories 3170.7, Fat 126.2, SaturatedFat 79.6, Cholesterol 380.6, Sodium 1689.5, Carbohydrate 488.6, Sugar 470.5, Protein 34.4
GREEN TEA LAYER CAKE W/GREEN TEA FROSTING
I haven't yet tried this cake, but found the recipe online. Please let me know how it turns out if you try it first!
Provided by Pikake21
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- For the Cake:.
- Preheat oven to 350 degrees.
- Grease and flour 2 - 9 inch round pans.
- Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 teaspoons of matcha; set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth.
- Stir in 1 1/2 teaspoons vanilla.
- Beat the yogurt into the flour mixture just until incorporated.
- Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool on wire rack for 30 minutes before removing from pans.
- For the Frosting:.
- Sift together confectioner's sugar and matcha.
- In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk.
- Beat with an electric mixer until smooth.
- Assembling the cake:.
- When the cakes are completely cooled, put one layer on a flat serving plate.
- Spread a thin layer of frosting over it.
- Place the other layer of cake on top, and spread frosting to cover the top and sides of cake.
- Dust with matcha if desired.
- Serve cold or at room temperature.
- Makes one 2 layer 9 inch rounds or one sheet.
Nutrition Facts : Calories 5328.5, Fat 296.4, SaturatedFat 71.8, Cholesterol 822, Sodium 4333.3, Carbohydrate 617.9, Fiber 5.7, Sugar 411.2, Protein 58.4
BLACKBERRY CUPCAKES WITH MATCHA CREAM CHEESE FROSTING
Make and share this Blackberry Cupcakes With Matcha Cream Cheese Frosting recipe from Food.com.
Provided by Sierra
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 20
Steps:
- To make blackberry coulis, combine blackberries, sugar, vanilla, and water in a medium pot. Bring to a boil and simmer 5 minutes. Let cool and puree. Strain to remove seeds.
- Preheat oven to 350 degrees. Line cupcake tin with paper liners.
- In a small bowl, mix flour, baking powder, and salt. Set aside.
- With electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time.
- In another bowl, whisk milk, vanilla, and blackberry coulis. Add 1/2 of the dry ingredients into butter mix. Pour in milk/coulis mix. Mix in remaining dry ingredients.
- Pour into liners and bake 12-15 minutes.
- For frosting:.
- Combine cream cheese and butter in bowl of electric mixer, beat until smooth. Add powdered sugar, vanilla, and matcha. Add more powdered sugar if needed. Beat on high until fluffy.
- Garnish with mint leaves and fresh blackberries.
Nutrition Facts : Calories 340.5, Fat 17.4, SaturatedFat 10.2, Cholesterol 78.7, Sodium 417.3, Carbohydrate 43.5, Fiber 1, Sugar 33.7, Protein 3.9
GREEN TEA LAYER CAKE
This is a light and moist cake that is not too sweet and has a refreshing green tea fragrance. The frosting uses cream cheese but has enough sweetness to mask the sour taste. The matcha (green tea) powder gives it a delicate green hue too. This cake can also be baked as a sheet cake in a 9x 13 inch pan or as 2 separate round cakes in two 8-inch round pans. Adjust baking time accordingly.
Provided by TIRAMISUKI
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
- In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
- To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
- To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 53.1 g, Cholesterol 60.6 mg, Fat 24.4 g, Fiber 0.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 366 mg, Sugar 35.3 g
CREAM CHEESE FROSTING
Whip up this easy cream cheese frosting for icing classic bakes like carrot cake, cinnamon buns, chocolate cake or cupcakes
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 15m
Yield Will cover a 18cm cake (approx 8 people)
Number Of Ingredients 4
Steps:
- Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
- Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.
Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
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