Swiss buttercream this week!! This was highly requested video. I hope it was helpful for you. If you have additional questions, leave on a comment section below (separately so that I can find easier🙏), and I'll try to answer as many as possible!!!
I've never seen a recipe that had putting all the butter in at once. Definitely going to try this because I always did it with butter going in a tiny bit at a time which would stress me because I always felt like that meant the meringue would be whipped for too long
This is a really clear guide Aya with lots of great tips. Your Swiss meringue buttercream looks really nice and airy. Thanks for the tips about storing it too. You made this video a complete guide... Looking forward to watching your piping video next time...👍
I haven't tried this and I really don't have plans to but I wanted to toss out a suggestion. Because there's quite a few variations in SMBC recipes I would suggest people try out a few but instead of making a full batch just make half of it. I finally found one that I like the taste, sweetness level and mouth feel of. The amount of butter I was going through just to be able to make a batch that would ice a dozen of cupcakes was outrageous. That turned out to be only one issue I had with the 1st SMBC recipe I tried. Even if you're adding in a flavor other than vanilla the sweetness level can be off the charts for some. And then the mouth feel? I want it to be silky without it being greasy. Just thought I'd share a suggestion and my experience...
@@marac9087How many cups of frosting does your recipe make? Or what size cake can it ice, create a dam and decorate? The amount of butter doesn't seem to be too much which I like. I use to use a recipe that used about 1 tbsp more than the recipe in this video. After trying a different recipe I really noticed the difference in mouth feel and taste using more egg whites and far less butter...
@@tammiemartinez6485 more butter i don't appreciate it too. So, in CUP i don't know, but i can tell you that in GRAMS, and i always use: For a 18cm Pan and 4 layers: 150g egg whites - 300g granulated sugar - 260g Butter It makes about approx. 700g of frosting.
Would you be so kind and just answer this tiny qustion, I think I can get ghe right answer just from you. I'm just wandering how long does it take *aproximately* from starting mixing at high speed until the end, until the meringue is done. Perhaps the qustion is too strict and littlebit stupid and hard to answer, because it depends on at least several factors, but according to your professional experince, does it take about 10 minutes - more or less? Greetings from Dubrovnik, Croatia
Thank you for your tips! 💞 I have made Swiss buttercream in the past several times with a similar method but, even though its very yummy and fluffy the moment I make it, the next day if feels super buttery, greasy and tastes like I'm eating butter straight from the bar (so the texture and taste make me feel sick). Do you know what might be happening? Does your buttercream change in consistency when after some hours?
My pleasure!! Was it chilled in a fridge when you ate it? Buttercream gets hardened just like butter when it's chilled, so was wondering if it was the case... let me know!
I noticed a difference in that buttery mouth feel after using a different recipe. The OG recipe I use to use called for 4 LG egg whites, 2 cups of sugar and a pound plus about 1 tbsp of butter. That amount frosted a dozen of cupcakes. Not sure what size cake because I never used it for that. Then I came across the one I only use now. That recipe calls for 7 LG egg whites, 2 cups of sugar (though you can use 1 3/4 cups) and only 1 1/2 cups of butter (3 sticks). Just by comparing the amounts you can see why that greasy, buttery flavor mouth feel isn't present in the 2nd recipe. The recipe in this video is using far too much butter imo. You should be able to refrigerate your SMBC, let it defrost to room temp, re-whip it and it still be the same as the day you made it. You can even leave it out of the fridge for 2 days covered with no issues. When I make the recipe I use, after I put a couple of tbsp of butter in I then switch to the paddle attachment. I keep the speed at med as I'm slowly adding the butter. Once all of the butter is in I add some salt and my flavoring then turn the speed up to the highest level and let it whip up. What I'm left with is a fluffy flavored buttercream...
I made some today and it has a strong salty buttery taste 😢. I live in England and it’s very cold right now so I’m guessing the butter got too cold when it was blending.
Why is your buttercream so white. My buttercream is yellowish and if I add a purple food color to it, it produces a dirty yukky color. The only way I believe you can make a white buttercream is by using 100% vegetable shortening like they do in Asia. It also has a very high melting point so it's very easy to pipe but flavour wise butter is superior.
Thanks or this recipe and the explanation, ive always wondered when to add the butter and how to store them. I'm planning to make this swiss meringue this coming week for my niece and i hope she likes it.
Hallo Aya, thanks for the recipes and tips. I tried to make this twice with hand mixer but it never reached stiff peaks. I have taken all precautions like wipe my equipments with vinegar, use thermometer, etc. Can you give advice why that happens and how can I fix it? Thanks..
After watching your video, I made a dry swiss butter cream, but it looks like there is water in the cream. Water comes out even if kept in refrigerator, what to do?
Dear Aya, I made half a batch of your SMBC recipe today and thanks to your precise tips, it came out splendid! The buttercream didn’t take long at all to come together and I’m your fan for life 😊
Your meringue looks better than mine, even before you added your butter! You are truly becoming my best instructor here on TH-cam! Thank you so much, I am subscribed for more!!
Unfortunately, butter slowly starts melting at 28C. So with 30C, it gets loose. It's definitely more stable than just butter though. If one room is cooler than the others, I recommend you to work there and chill in a fridge before serving if the room is not cooled enough.
My temperature is usually around 22-23C. Butter in buttercream slowly starts melting from around 30C, so work in the coolest room/spot in your house if you get to pick. & Turn on AC if you can!
Aya this is very similar to Italian buttercream the difference that the sugar is boiled to soft ball stage and then drizzled over the egg whites, "cooking" them.
Thank you!! It's often added to make meringue more stiff and stable as you said. You can add it if you like! I never added it to this one specifically, so I can not give you a definite answer but I assume it'll get slightly stiffer. But that being said, after following the recipe and tips I mentioned, the meringue should be very stiff and stable even without it! ;)
I made the swiss buttercream and covered a cake but after 20 min outside the house the bottom of the cake frosting started to melt - is this normal? Thank you ❤
I’m sorry to hear that! Any buttercream start getting loose and eventually start melting due to the butter inside. Unless it’s very cool outside, I recommend storing it the cake in the fridge or a cooling room temperature until right before serving.
Another great video! Thank you! I'm curious to know which do you think is more stable, French buttercream, Italian buttercream or Swiss buttercream? Thanks again!
They are all stable enough to frost cakes but Swiss buttercream is most stiff to pipe detailed decorations. It's more stable than Italian buttercream since it's cooked more.
I'm sorry for the late response! Oil (butter) does not get along with liquids (strawberry puree), they split each other naturally. This can be calmed down when they are not cold each other; Do not warm up your puree too much since it can melts the butter in buttercream. When you touch it, it should not feel anything. And whip really well! Divide into a few times ideally. Still, if you add too much puree, they spread and it is totally normal. I recommend not adding too much. Also, if you are using a homemade puree, I recommend heating it in a pot to stabilize it. (The store-bought ones should be heated already at factories.) If you want stronger flavor, you can also add some freeze dried powder. Hope that helps a bit!!
Hi Aya, thanks for the recipe. I'm wonder some recipes use icing sugar. May I know what's the different between normal sugar vs icing sugar in swiss buttercream? Thank you!
Sorry for the late response! Icing sugar (powdered sugar) is basically a lot finer version of granulated sugar; some powdered sugar contains a little bit of cornstarch, make sure to use the one with 100% sugar. Powdered sugar dissolves easier but you don't have to worry about it for the Swiss meringue since we heat it well for a long time. (It dissolves naturally during the process.) We always use powdered sugar for American buttercream since we don't heat the sugar. Hope that helps!
I'm sorry that happened! Did you leave it at room temperature to make it soften again? - I shared more about it toward the end of the video. If you did it and still felt grainy, that could be due to undissolved or crystalized sugar (or cooked meringue). You might be able to tell which one that is if you eat it. - Mix sugar and meringue evenly (around the edge of the bowl as well so that they don't get dried.) to dissolve sugar completely. There could be so many other reasons but it's my guess. Hope it'll be a success next time!!
Hi dear you are the best. Simple and easy to understand how you explain with details. Today I try it and it came out awesome. I want to thank you so much for sharing it. God bless you and your beautiful family 🤗 ♥
I’m so sorry to hear that! I’d never used the product, so I’m not exactly sure why but does it mean the meringue didn’t whip up? Unless there is any chemical in it to prevent it, there might be a chance that something else was in it; For me in the past, it happened almost always when there is small amount of oil or liquids were mixed in it.
There are a few options: * Add white coloring ( I personally don’t do it lately since I heard it’s more harmful to our body.) * Add a bit of purple coloring. * Whip well to make the color look more pale!
You can leave it at room temperature for the day if the room is cooled. it is possible to leave there for up to 2 days but I personally do not recommend it. You can store it in a fridge for up to 5 days or 3 months in a freezer!
Hi Aya I wanna to make matcha 🍵 buttercream, should I just add the matcha powder into the buttercream, or mixed with water , turn into matcha paste first? Thanks
if it’s very lumpy, mixing with water or milk etc might be better! You can also add some drops of buttercream and mix in matcha powder to make the paste. If needed, warm it up slightly to let matcha blend well.
![[Masterclass] How To Make Perfect Macarons At Home | Italian Method](http://i.ytimg.com/vi/jN6fnRmpDfo/mqdefault.jpg)
Swiss buttercream this week!! This was highly requested video. I hope it was helpful for you. If you have additional questions, leave on a comment section below (separately so that I can find easier🙏), and I'll try to answer as many as possible!!!
I've never seen a recipe that had putting all the butter in at once. Definitely going to try this because I always did it with butter going in a tiny bit at a time which would stress me because I always felt like that meant the meringue would be whipped for too long
This is a really clear guide Aya with lots of great tips. Your Swiss meringue buttercream looks really nice and airy. Thanks for the tips about storing it too. You made this video a complete guide...
Looking forward to watching your piping video next time...👍
I’m glad it was helpful😊 And thanks for watching till the end!
@@PastryLivingwithAya
Always do, each time I watch your vids I always learn something new...
Have a fun weekend...👋
Thank you😌 You too!
@@PastryLivingwithAya
I have a question, isn't ito too sweet or does it come just right? Can the sugar be reduced a little? Thanks 😊
I haven't tried this and I really don't have plans to but I wanted to toss out a suggestion. Because there's quite a few variations in SMBC recipes I would suggest people try out a few but instead of making a full batch just make half of it. I finally found one that I like the taste, sweetness level and mouth feel of. The amount of butter I was going through just to be able to make a batch that would ice a dozen of cupcakes was outrageous. That turned out to be only one issue I had with the 1st SMBC recipe I tried. Even if you're adding in a flavor other than vanilla the sweetness level can be off the charts for some. And then the mouth feel? I want it to be silky without it being greasy. Just thought I'd share a suggestion and my experience...
For my BC recipe i use 110g egg whites, 220g granulated sugar and 175g of unsalted butter. It turns out super! 💪🏽
in cups??
@@NeciaVasquezNT i'm sorry, i am from Portugal, here we only use Grams, not cups. I can't help you.
@@NeciaVasquezNTestimate: 5 large egg whites, 1 cup sugar and 3/4 cup butter. Always best to use gram measurements with a scale though.
@@marac9087How many cups of frosting does your recipe make? Or what size cake can it ice, create a dam and decorate? The amount of butter doesn't seem to be too much which I like. I use to use a recipe that used about 1 tbsp more than the recipe in this video. After trying a different recipe I really noticed the difference in mouth feel and taste using more egg whites and far less butter...
@@tammiemartinez6485 more butter i don't appreciate it too.
So, in CUP i don't know, but i can tell you that in GRAMS, and i always use:
For a 18cm Pan and 4 layers: 150g egg whites - 300g granulated sugar - 260g Butter
It makes about approx. 700g of frosting.
Thank you so much for showing the consistencies after storing in different temperatures. Really helpful.
Really appreciate how you explain every step and all your tips on how to get it right 💕✨️
Keep sharing 😊
Thank you so much 😊
I followed your recipe. My buttercream mixture became grainy and curdled. What should I do?
Would you be so kind and just answer this tiny qustion, I think I can get ghe right answer just from you. I'm just wandering how long does it take *aproximately* from starting mixing at high speed until the end, until the meringue is done. Perhaps the qustion is too strict and littlebit stupid and hard to answer, because it depends on at least several factors, but according to your professional experince, does it take about 10 minutes - more or less?
Greetings from Dubrovnik, Croatia
Hi! I'm so confused everywhere I look it says to add butter little by little, but you add it all at once. Does it change anything? How should I do it?
Really appreciate the ratios provided. First time I’ve seen instructions that specific. Kudos!
Thank you!!❤️
Hi! Question tho, do you recommend switching to paddle attachment for a smoother buttercream? I’ve seen some people do that. Thanks!
My butter cream splits when I put strawberry puree and what did I do wrong thank you
(I from Spain 🇪🇦)/ please subtitules un spanish! Please,please,please!!
Thankyou ive learnt alot about SMBC from you today + the ratios you are a beauty
Hello great recipe! Is there a way to check the temperature without needing a thermometer? Thank you 😊
I dont have a thermometer how should I do it
Thank you so much Aya .. I love Swiss meringue butter cream .
U are the best ❤️
My pleasure 😊 Thank you❤️
Thank you for your tips! 💞 I have made Swiss buttercream in the past several times with a similar method but, even though its very yummy and fluffy the moment I make it, the next day if feels super buttery, greasy and tastes like I'm eating butter straight from the bar (so the texture and taste make me feel sick). Do you know what might be happening? Does your buttercream change in consistency when after some hours?
My pleasure!! Was it chilled in a fridge when you ate it? Buttercream gets hardened just like butter when it's chilled, so was wondering if it was the case... let me know!
I noticed a difference in that buttery mouth feel after using a different recipe. The OG recipe I use to use called for 4 LG egg whites, 2 cups of sugar and a pound plus about 1 tbsp of butter. That amount frosted a dozen of cupcakes. Not sure what size cake because I never used it for that. Then I came across the one I only use now. That recipe calls for 7 LG egg whites, 2 cups of sugar (though you can use 1 3/4 cups) and only 1 1/2 cups of butter (3 sticks). Just by comparing the amounts you can see why that greasy, buttery flavor mouth feel isn't present in the 2nd recipe. The recipe in this video is using far too much butter imo. You should be able to refrigerate your SMBC, let it defrost to room temp, re-whip it and it still be the same as the day you made it. You can even leave it out of the fridge for 2 days covered with no issues. When I make the recipe I use, after I put a couple of tbsp of butter in I then switch to the paddle attachment. I keep the speed at med as I'm slowly adding the butter. Once all of the butter is in I add some salt and my flavoring then turn the speed up to the highest level and let it whip up. What I'm left with is a fluffy flavored buttercream...
I made some today and it has a strong salty buttery taste 😢. I live in England and it’s very cold right now so I’m guessing the butter got too cold when it was blending.
I’m sorry about that! Use unsalted butter next time and add salt additionally if you want to.
Can I use a buttermilk margarine instead of butter
Where is the recipe? The measurements of ingredients?
hello about chocolate cupcakes recipe can u pls make a video it looks delicious😍😍😍
The banana chocolate cake recipe is shared in my older video ;) "Moist Chocolate Banana Cake Recipe"
Why is your buttercream so white. My buttercream is yellowish and if I add a purple food color to it, it produces a dirty yukky color. The only way I believe you can make a white buttercream is by using 100% vegetable shortening like they do in Asia. It also has a very high melting point so it's very easy to pipe but flavour wise butter is superior.
Thanks or this recipe and the explanation, ive always wondered when to add the butter and how to store them. I'm planning to make this swiss meringue this coming week for my niece and i hope she likes it.
I'm glad it was helpful! I hope so too!!
Aya.. saludos cordiales desde Venezuela... Donde vivo hace calor. Según tu criterio, para altas temperaturas, cuál es mejor smbc o imbc?
😁✋thank you for this tutorial ,and your tips very helpful ,blessings 🙏🥰😁🦋
Hallo Aya, thanks for the recipes and tips. I tried to make this twice with hand mixer but it never reached stiff peaks. I have taken all precautions like wipe my equipments with vinegar, use thermometer, etc. Can you give advice why that happens and how can I fix it?
Thanks..
After watching your video, I made a dry swiss butter cream, but it looks like there is water in the cream. Water comes out even if kept in refrigerator, what to do?
Oohh, !!! Cream Butter? No😋 Alps mountain color creamy 😋. 🙏.
Dear Aya, I made half a batch of your SMBC recipe today and thanks to your precise tips, it came out splendid! The buttercream didn’t take long at all to come together and I’m your fan for life 😊
You are so beautiful
#royalrecipes
Your meringue looks better than mine, even before you added your butter! You are truly becoming my best instructor here on TH-cam! Thank you so much, I am subscribed for more!!
When you keep your frosted cake in the fridge will it harden? Thanks
What size cake can all the frosting go on ?
It is enough for a simple 8" cake!
@@PastryLivingwithAya thank you for answering
Love your channel, thanks for sharing 😊
Thank you so much! Very easy to understand.
You are welcome!!
Will this amount cover a three layer, 8" round cake
A very good video. Thank you very much. ❤
Is this good for macaron filling too?
Yes!
It's always above 30°c here.. Does your swiss meringue buttercream stable enough..?
Thank you
Unfortunately, butter slowly starts melting at 28C. So with 30C, it gets loose. It's definitely more stable than just butter though. If one room is cooler than the others, I recommend you to work there and chill in a fridge before serving if the room is not cooled enough.
Thanks for sharing just took a screen shot!
Chef, what is the temperature room for your recipe? I mean, in my country, 29-30C can be said as temperature room. Thank you
My temperature is usually around 22-23C. Butter in buttercream slowly starts melting from around 30C, so work in the coolest room/spot in your house if you get to pick. & Turn on AC if you can!
Thanks for sharing, will be preparing❤
Aya this is very similar to Italian buttercream the difference that the sugar is boiled to soft ball stage and then drizzled over the egg whites, "cooking" them.
That’s right! It’s mostly the matter of using a different meringue.
What can I do if I overcook the eggs?
Thank you sooooo much aya🥰🥰🥰🥰🥰😍😍😍
Welcome😊❤
Well done dear... Really perfect. Just wanted to ask if adding cream of tartar would give better outcome or more stability to the cream?
Thank you!! It's often added to make meringue more stiff and stable as you said. You can add it if you like! I never added it to this one specifically, so I can not give you a definite answer but I assume it'll get slightly stiffer. But that being said, after following the recipe and tips I mentioned, the meringue should be very stiff and stable even without it! ;)
I made the swiss buttercream and covered a cake but after 20 min outside the house the bottom of the cake frosting started to melt - is this normal? Thank you ❤
I’m sorry to hear that! Any buttercream start getting loose and eventually start melting due to the butter inside. Unless it’s very cool outside, I recommend storing it the cake in the fridge or a cooling room temperature until right before serving.
Another great video! Thank you! I'm curious to know which do you think is more stable, French buttercream, Italian buttercream or Swiss buttercream? Thanks again!
They are all stable enough to frost cakes but Swiss buttercream is most stiff to pipe detailed decorations. It's more stable than Italian buttercream since it's cooked more.
Hi I asked before but I do want to know when I made the Swiss moraine and I put in a strawberry puree it split What did I do wrong thank you
I'm sorry for the late response!
Oil (butter) does not get along with liquids (strawberry puree), they split each other naturally. This can be calmed down when they are not cold each other; Do not warm up your puree too much since it can melts the butter in buttercream. When you touch it, it should not feel anything. And whip really well! Divide into a few times ideally.
Still, if you add too much puree, they spread and it is totally normal. I recommend not adding too much.
Also, if you are using a homemade puree, I recommend heating it in a pot to stabilize it. (The store-bought ones should be heated already at factories.)
If you want stronger flavor, you can also add some freeze dried powder.
Hope that helps a bit!!
Hi Aya, thanks for the recipe. I'm wonder some recipes use icing sugar. May I know what's the different between normal sugar vs icing sugar in swiss buttercream? Thank you!
Sorry for the late response! Icing sugar (powdered sugar) is basically a lot finer version of granulated sugar; some powdered sugar contains a little bit of cornstarch, make sure to use the one with 100% sugar.
Powdered sugar dissolves easier but you don't have to worry about it for the Swiss meringue since we heat it well for a long time. (It dissolves naturally during the process.)
We always use powdered sugar for American buttercream since we don't heat the sugar.
Hope that helps!
My SBC was perfect when i put in fridge and next day it was grainy, what did i do wrong?
I'm sorry that happened! Did you leave it at room temperature to make it soften again? - I shared more about it toward the end of the video. If you did it and still felt grainy, that could be due to undissolved or crystalized sugar (or cooked meringue). You might be able to tell which one that is if you eat it.
- Mix sugar and meringue evenly (around the edge of the bowl as well so that they don't get dried.) to dissolve sugar completely.
There could be so many other reasons but it's my guess. Hope it'll be a success next time!!
Thank you aya..i love swiss buttercream 😘😘..n i love your voice too😘😘😊
Thank you🥰
Hi dear you are the best. Simple and easy to understand how you explain with details. Today I try it and it came out awesome. I want to thank you so much for sharing it. God bless you and your beautiful family 🤗 ♥
I’m so glad for the success!!😊❤️ Thank you for letting me know. My pleasure🥰
how many chocolate we need to add in order to flavored? and in what moment of the process? greetings !
Hello! I made a tutorial about how to turn it into chocolate buttercream. The video is named "2 ways to make chocolate buttercream".
Could I dubble the Recipe and still have a good outcome thank you
Yes! With the double batch, it takes more time for the meringue to cool down but make sure to wait until it cools down completely to room temperature.
Hi dear if thermometer not avbl
Hi i try to use eggland egg whites pre packen and did not work 😕🙏🏻
I’m so sorry to hear that! I’d never used the product, so I’m not exactly sure why but does it mean the meringue didn’t whip up? Unless there is any chemical in it to prevent it, there might be a chance that something else was in it; For me in the past, it happened almost always when there is small amount of oil or liquids were mixed in it.
Hi there. Can I add melted chocolate to it for a chocolate flavoured buttercream?
Yes!
If I want to be white what will you recommend to use to make it very white
There are a few options:
* Add white coloring ( I personally don’t do it lately since I heard it’s more harmful to our body.)
* Add a bit of purple coloring.
* Whip well to make the color look more pale!
Wonderful video and tips. Thank you very much ❤🙏🏻
My pleasure🤗 Glad you enjoyed it!
💯👉🍔Very tasty and yummy looking recipe…well prepared thanks for sharing…bless and happy always…stay connected👈
Thank you so much 😊
@@PastryLivingwithAya Thank you too friend🚻
Nice video!! Where is Rey to try the cupcakes 😞😞
Thank you Jul! She loved it, ate one each day this week😁
You are so natural and beautiful and simple and awesome recipes❤
Wowthank you so much😌❤️
Thank you very informative and well explained
Glad it was helpful!😊
Eu quero abrenter fazer isso
What thermometer is that
Very nice thank you sharing ❤❤
Thanks... I didn’t know one could put the butter in all at once...🙏
My pleasure!
Is it also appliable if for example, the humidity and temperature is quite high ? Like the average temperature would be around 30°C..
I ♥️♥️♥️♥️💕💕💕💕😍😍😍🙏🙏🙏
Amazing!!✽ 10 tips for not failing 🤗👍 It is very easy to understand because it show the points accurately !!! As expected Aya-chan 🥰
Thank you! 😃
Hi, wonderful video thanks so much 🤗
I like your rispipe ✌️✌️🙏🙏😍😍😍😍😍😊😊😊😊😊😊❤️❤️❤️❤️❤️
You are the best ❤
Love the way you combined colors into the piping bag. I must try!
Thank you so much for this recipe and all the tips! ❤
Most welcome! 😊
🛸🌟🪷🙏🌈🧩🤩🎼💎🦋
Thank-you ❤❤❤
Can I add cocoa powder to make it Chocolate buttercream?
Yes! I shared how I usually do that in one of my latest videos. Check it out if you are interested😉
@@PastryLivingwithAya thank you. I will check it out.
Nice🙏🏼😇👍👌
Nice
Hi how long does it last not used
You can leave it at room temperature for the day if the room is cooled. it is possible to leave there for up to 2 days but I personally do not recommend it. You can store it in a fridge for up to 5 days or 3 months in a freezer!
Everything you make is amazing...thank you for this video ❤️
Thank you🥰
감사합니다.
I am very happy for your video
Thank you!
🥰🥰🥰🥰🥰🥰🥰🥰
Thanks for the great tips👍🙏
My pleasure!
This is so PERFECT 👌 ❤
Thank you!
Very nice. Thanks for sharing 🌸
My pleasure 😊
Thank you ❤
Thank you, Aya😍
Thank YOU!
Amazing 🤩
Thanks 🤗
Thank you!
My pleasure!!
Hi Aya I wanna to make matcha 🍵 buttercream, should I just add the matcha powder into the buttercream, or mixed with water , turn into matcha paste first? Thanks
if it’s very lumpy, mixing with water or milk etc might be better! You can also add some drops of buttercream and mix in matcha powder to make the paste. If needed, warm it up slightly to let matcha blend well.