Matcha is a finely ground green tea powder that originated in China but was refined in Japan during the 12th century. It is central to the Japanese tea ceremony, symbolizing mindfulness, harmony, and respect, and has become a popular flavor in modern desserts worldwide.

Aquafaba, the viscous liquid from cooked chickpeas, gained popularity in the early 2010s as a plant‑based egg white substitute. It is traditionally used to make vegan meringues, macarons, and airy desserts because it whips up to stiff peaks similar to egg whites.

The whipped matcha topping pairs beautifully with classic Japanese sweets such as mochi, dorayaki, or a simple sweet red bean paste (anko) served over shaved ice, adding a modern, airy twist to traditional flavors.

While matcha itself is celebrated during the Japanese tea ceremony and seasonal festivals like Hanami (cherry blossom viewing), a matcha‑flavored topping is a contemporary adaptation often enjoyed at tea parties, birthday desserts, or as a festive garnish for special occasions.

Authentic ingredients include aquafaba, cream of tartar, culinary‑grade matcha, and a natural sweetener like maple syrup. Acceptable substitutes are chickpea broth for aquafaba, lemon juice for cream of tartar, and agave or sugar for sweetener, though flavor and texture may vary slightly.

On the Scrappy Cooking channel, Carleigh Bodrug often features vegan brownies, coconut‑lime rice pudding, and oat‑based cheesecake; all of these desserts are enhanced by a dollop of the whipped matcha topping for added flavor and visual appeal.

Common mistakes include using stale aquafaba, not adding enough cream of tartar, over‑whisking which causes collapse, and adding matcha too quickly which creates clumps. Follow the critical steps and whisk gently when folding in matcha.

Cream of tartar is a dry acid that dissolves evenly and provides consistent stabilization without adding extra liquid, which helps achieve firmer peaks. Lemon juice adds moisture and can dilute the mixture, making it harder to reach stiff peaks.

Yes, you can make it up to three days ahead. Store it in an airtight container in the refrigerator and give it a quick whisk before serving to revive the airy texture.

The YouTube channel Carleigh Bodrug, known for the series "Scrappy Cooking," specializes in turning kitchen scraps and simple pantry ingredients into creative, waste‑free recipes that are accessible for home cooks.

Carleigh Bodrug focuses on using leftover or discarded ingredients—like chickpea water—to minimize waste, whereas many vegan channels emphasize ingredient substitution. Her style blends sustainability with quick, budget‑friendly techniques.