Matcha Pastry Cream

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Matcha pastry cream is a simple twist on the classic vanilla pastry cream. Add matcha powder to the milk before boiling it, and do the rest as if making vanilla pastry cream. Voila, you end up with matcha pastry cream.

So, if you’ve ever made pastry cream, this will be as easy as it gets. And if you haven’t, you should nail it on your first try if you follow the recipe and don’t rush things.

Making matcha pastry cream for the first time? Check out the ingredient notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump straight to the recipe card.

Ingredients and Substitutes

• Milk: Whole milk works best, but skim milk should work fine, too.
• Matcha powder: Culinary grade is fine. Use whatever matcha you have on hand.
• Egg yolks.
• Cornstarch: You could also use potato starch (half the amount), but it’s a bit trickier. Check out my article on cornstarch versus potato starch if you want to use potato starch.
• White sugar: White sugar is the default and my go-to, but if you like your matcha with brown sugar, coconut sugar, or any other sweetener, feel free to use it.
• Vanilla extract: Vanilla extract enhances the flavor, but it’s optional.
• Unsalted butter: Plain unsalted butter is all you need.

Step-by-Step: How to Make Matcha Pastry Cream

1. Boil the milk mixture. In a pot, combine the milk, matcha powder, vanilla extract, and sugar, then whisk until smooth. Bring the mixture to a boil, stirring occasionally.

2. Prep yolks. While the milk is heating, whisk the yolks in a large bowl, then stir in the cornstarch. If the mixture is super thick, stir in a tablespoon of the milk mixture you’re boiling to loosen it up. Set aside.

3. Temper eggs. When the milk mixture starts to bubble, remove it from the heat. Gradually pour a few tablespoons of the hot liquid into the yolk mixture, whisking constantly to avoid curdling. Repeat this 3 to 4 times until you’ve incorporated most or all of the milk, keeping the whisk moving throughout.

4. Cook until thick and bubbly. Return the combined mixture to the pot and cook over medium heat, stirring constantly, until it noticeably thickens and begins to bubble. Depending on your pot and heat intensity, this typically takes 2 to 4 minutes. Don’t rush it—this helps prevent the yolks from curdling.
5. Take off the heat and whisk. Once thickened, remove the pot from the heat and continue whisking for about a minute to bring the mixture just past its point of maximum thickness.

6. Stir in butter. Add the butter and stir until it’s fully melted and incorporated.

7. Taste test. Sample the cream (be careful, it’s hot) and adjust with more sugar or matcha powder if needed.
8. Strain if needed. If you see bits of cooked egg or want a silky-smooth consistency, press the cream through a mesh strainer to catch any lumps.
9. Cover and chill. Place plastic wrap directly on the surface of the pastry cream to prevent a crust from forming. Let it cool at room temperature for at least 30 minutes, then refrigerate until ready to use.

10. Whisk and use. After chilling, the pastry cream will have a stiff, pudding-like texture. Don’t worry—this is normal. Break it up with a fork, then whisk for a minute or so until it’s smooth. It’s now ready for piping.

How Much Matcha Should I Add?

I’ve found that 1 tablespoon of matcha per 1 cup of milk works well, and that’s what I suggest in this recipe.

However, matcha can vary greatly in flavor strength and profile, so 1 tablespoon of your matcha might end up too strong—or not strong enough.

To be safe, I recommend starting with ½ tablespoon per cup of milk for your first batch. After you’ve stirred in the butter, give it a taste, and if you want a stronger flavor, sift in a bit more matcha and mix until it’s just right.

It’d be great if this recipe worked perfectly right off the bat, but with matcha, it’s a balancing act. Think of it as a way to practice your “taste as you cook” skills.

Tips

• Chill on a plate. To cool the cream faster, spread it onto a large plate or bowl (or a couple). A larger surface area speeds up chilling. Cover with plastic wrap to avoid a crust forming.
• Make it in advance. This pastry cream keeps in the fridge for 3 to 4 days, so you can easily prepare it ahead of time. I usually make all my pastry creams the day before assembling the desserts.
• Keep whisking. Once you start working with hot yolks, you need to keep whisking until the cream is off the heat and then for an extra minute after that. This prevents curdling. Think of it as your arm workout for the day.

• Make it lighter. This cream is delicious but might be a bit rich if used in large quantities, like when filling cream puffs. To lighten it, fold in whipped cream and stabilize with gelatin. This setup is called diplomat cream, and I got a big guide on making diplomat cream.
• Make it richer and sturdier. While this pastry cream pipes nicely, it’s not nearly as sturdy as buttercream. If you need a richer, more stable version that holds its shape well, and you don’t want to work with gelatin, turn it into cream mousseline. The linked article explains the whole process.

Storage

You can store this matcha pastry cream in the fridge for 3 to 4 days. Make sure the container is sealed tightly so it doesn’t absorb any smells or dry out after removing the plastic wrap.

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