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Pistachio Buttercream Frosting Recipe

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4.2 from 33 reviews

This Pistachio Buttercream Frosting is a rich, creamy, and flavorful topping made from ground pistachios, butter, and confectioner’s sugar. Perfect for cakes and cupcakes, this frosting is beautifully green-hued with a nutty flavor and a smooth, fluffy texture.

Ingredients

Pistachio Paste

  • 1 cup shelled pistachios, salted or unsalted
  • 2 tbsp heavy cream

Buttercream

  • 3 cups unsalted butter, softened at room temperature
  • 2 tsp vanilla extract
  • 4 cups confectioner’s sugar
  • Green food coloring (optional, to desired shade)

Instructions

  1. Prepare the pistachio paste: Place the shelled pistachios into a food processor or blender and pulse until they are very well ground. Add the heavy cream and pulse again until a thick, smooth paste forms. Set this paste aside for use in the buttercream.
  2. Soften the butter: Let the unsalted butter sit at room temperature until it is lightly softened. Place the butter in a mixer bowl equipped with a flat beater attachment. Beat on medium to high speed for 7 to 9 minutes, until the butter becomes fluffy, white, and creamy. Scrape down the sides of the bowl frequently to mix all the butter evenly.
  3. Add pistachio paste and vanilla: Add the prepared pistachio paste and vanilla extract to the whipped butter. Beat again for several minutes, scraping down the bowl occasionally, until the mixture is well combined and smooth.
  4. Incorporate the confectioner’s sugar: Gradually add the confectioner’s sugar, mixing on low speed initially to incorporate the sugar without a mess. Then increase to high speed and beat for 3 to 4 minutes until the buttercream is light, fluffy, and thoroughly blended. Add green food coloring drops at this point if you want to enhance the color.
  5. Chill if necessary: If the buttercream appears flat and doesn’t become fluffy, chill it in the refrigerator for 30 minutes. After chilling, beat it again until fluffy to restore the perfect texture.
  6. Storage: If not using immediately, store the buttercream well covered with plastic wrap in the refrigerator for up to one week. For longer storage, freeze the frosting in a sealed plastic container for up to 1 month. To use, thaw overnight in the refrigerator and bring to room temperature before re-whipping if needed.

Notes

  • Use salted or unsalted pistachios depending on your flavor preference; if using salted pistachios, reduce added salt in your cake recipe accordingly.
  • Softening butter at room temperature is crucial for achieving the ideal fluffy texture.
  • Add green food coloring sparingly to enhance the natural green tint from the pistachios without overpowering the flavor.
  • Beat thoroughly after chilling buttercream to restore its smooth fluffiness.
  • Buttercream frosting keeps well refrigerated for up to a week and can be frozen for up to one month.
  • Bring chilled buttercream back to room temperature before frosting your cake or cupcakes to ensure easy spreading.

Find it online: https://deliciousyum.com/pistachio-buttercream-frosting-recipe/