green tea italian buttercream

1 cup granulated sugar
1/4 cup water
4 egg whites--room temperature
2 cups unsalted butter--room temperature
1 tsp vanilla extract
1/2 tsp salt
1 Tbs matcha green tea powder

place egg whites and salt in the bowl of an electric mixer fitted with whisk attachment
combine 3/4 cup of granulated sugar with water in a heavy saucepan.  bring to a boil over medium heat and continue cooking until it reaches 235 (just before soft ball)
meanwhile, while the sugar is boiling, begin whisking the egg whites.  once frothy, "rain" in the remaining 1/4 cup sugar.  whip to soft peak.
when syrup reaches 235, remove from heat (it will continue to get hotter and reach the desired 240f). with the mixer on medium speed, begin immediately pouring the hot syrup into the egg whites.  be careful not to hit the whisk directly.  once all the syrup is incorporated, kick the speed up to high and whisk until it cools to room temperature.
change the attachment from whisk to paddle, and begin adding butter, a few bits at a time.  once all incorporated and it looks like buttercream, mix in the vanilla and matcha green tea powder.
*if you like a more pronounced flavor you can add a bit more matcha, but don't be too heavy handed