Pistachio Buttercream Frosting: A Luxurious Twist for Your Desserts
If you’re looking to elevate your cakes, cupcakes, or pastries, this Pistachio Buttercream Frosting is the perfect choice. With its rich, nutty flavor and creamy texture, this frosting adds a gourmet touch to any dessert. Made with real pistachios, it’s both flavorful and visually stunning—especially with a hint of green food coloring for that vibrant finish.
Ingredients
- 1 cup shelled pistachios, salted or unsalted
- 2 tablespoons heavy cream
- 3 cups unsalted butter, softened at room temperature
- 2 teaspoons vanilla extract
- 4 cups confectioner’s sugar
- Green food coloring (optional)
Directions
1. Prepare the Pistachio Paste
- Grind the Pistachios:
Place the shelled pistachios into a food processor or blender. Pulse until the nuts are very finely ground, almost like a flour consistency. - Make the Pistachio Paste:
Add 2 tablespoons of heavy cream to the ground pistachios and pulse again until a thick paste forms. Set the pistachio paste aside.
2. Make the Buttercream
- Soften the Butter:
Allow 3 cups of unsalted butter to soften at room temperature until it’s lightly softened. This step is crucial for achieving the right texture in your buttercream. - Beat the Butter:
Place the softened butter into the bowl of a stand mixer fitted with the flat beater attachment. Beat on medium to high speed for 7 to 9 minutes, until the butter is fluffy and white in color. Scrape down the sides of the bowl frequently to ensure even mixing. - Add Pistachio Paste and Vanilla:
Incorporate the pistachio paste and 2 teaspoons of vanilla extract into the butter. Continue to beat for a few minutes, ensuring the mixture is well combined. Scrape down the sides of the bowl as needed. - Incorporate the Sugar:
Gradually add 4 cups of confectioner’s sugar, mixing on low speed until the sugar is fully incorporated. Once all the sugar has been added, increase the speed to high and beat for 3 to 4 minutes. The buttercream should be light and fluffy. - Optional Coloring:
If you’d like to enhance the green hue of the frosting, add a few drops of green food coloring and mix until evenly distributed. - Adjust Consistency:
If the buttercream isn’t as fluffy as desired, refrigerate it for 30 minutes, then beat it again until it reaches the perfect consistency.
Storage
- Refrigeration:
If not using immediately, cover the buttercream well with plastic wrap and store it in the refrigerator for up to 1 week. Before using, allow the buttercream to soften at room temperature. - Freezing:
For longer storage, place the buttercream in a sealed plastic container and freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before use.
Conclusion
This Pistachio Buttercream Frosting is a game-changer for anyone who loves the rich flavor of pistachios. Whether you’re frosting a cake, topping cupcakes, or simply enjoying it by the spoonful, this recipe is sure to impress. The combination of buttery smoothness and nutty depth creates a luxurious treat that will have everyone coming back for more.
Prep Time: 15 minutes | Total Time: 15 minutes
Calories: 420 kcal | Servings: 24 servings
Pistachio Buttercream Frosting
- Total Time: 15 minutes
- Yield: 24 1x
Description
This Pistachio Buttercream Frosting is a luxurious addition to any dessert. Made with finely ground pistachios and rich butter, this frosting is smooth, creamy, and full of nutty flavor. The addition of heavy cream ensures a silky texture, while a hint of vanilla rounds out the taste. Whether you use it to top cakes, cupcakes, or even cookies, this frosting is sure to delight anyone who loves the distinct taste of pistachios.
Ingredients
1 cup shelled pistachios, salted or unsalted
2 tablespoons heavy cream
3 cups unsalted butter, softened at room temperature
2 teaspoons vanilla extract
4 cups confectioner’s sugar
Green food coloring (optional)
Instructions
To Prepare the Pistachio Paste:
Place the shelled pistachios into a food processor or blender and pulse until they are very finely ground.
Add the heavy cream and pulse again until a thick paste forms. Set the pistachio paste aside.
To Make the Buttercream:
Soften the butter at room temperature until it is lightly softened. Place the butter into the bowl of a stand mixer fitted with the flat beater attachment.
Beat the butter on medium to high speed for 7 to 9 minutes, until the butter is fluffy and white in color. Be sure to scrape down the sides of the bowl frequently to ensure even mixing.
Add the pistachio paste and vanilla extract to the butter. Beat for a few minutes, scraping down the sides of the bowl, until the mixture is well combined.
Gradually add the confectioner’s sugar, mixing on low speed until the sugar is incorporated. Once all the sugar is added, increase the speed to high and beat for 3 to 4 minutes until the buttercream is light and fluffy.
If desired, add a few drops of green food coloring to achieve a more vibrant color.
If your buttercream is not fluffy enough, refrigerate it for 30 minutes, then beat again until it reaches the desired consistency.
Storage:
Refrigeration: If not using immediately, keep the buttercream well covered with plastic wrap. It can be stored in the refrigerator for up to 1 week. Before using, allow the buttercream to soften at room temperature.
Freezing: To freeze, place the buttercream in a sealed plastic container. It can be frozen for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before use.
- Prep Time: 15 minutes
Nutrition
- Calories: 420