Pistachio Buttercream

Pistachio Buttercream

Silky buttercream swirled with ground pistachios for a nutty, pastel-green finish.

Total 20 min Makes 48 oz Calories 185/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This buttercream blends butter and pistachio paste into a smooth, spreadable frosting with a toasted nutty flavor and delicate green hue. It pipes cleanly onto cakes and cupcakes, and works well for nut-forward desserts like pistachio cake or paired with chocolate layers.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 1/2 cup pistachio paste
  • 5 cups powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup pistachios, finely chopped

Method

  1. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and pale, about 2 minutes.

  2. Add the pistachio paste and beat until fully combined and uniform in color.

  3. Reduce mixer speed to low and add the powdered sugar one cup at a time, mixing well after each addition and scraping down the bowl as needed.

  4. Add the heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat until light and fluffy.

  5. If the buttercream is too thick, add more cream a teaspoon at a time until the desired piping consistency is reached.

  6. Fold in the finely chopped pistachios by hand for added texture, or reserve them for garnish on top of frosted cakes or cupcakes.

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    Pistachio Buttercream

    This buttercream blends butter and pistachio paste into a smooth, spreadable frosting with a toasted nutty flavor and delicate green hue. It pipes cleanly onto cakes and cupcakes, and works well for nut-forward desserts like pistachio cake or paired with chocolate layers.

    20 min 48 oz 185 cal

    Ingredients

    • 1 1/2 cups unsalted butter, softened
    • 1/2 cup pistachio paste
    • 5 cups powdered sugar, sifted
    • 3 tablespoons heavy cream
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 cup pistachios, finely chopped

    Method

    1. 1

      In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and pale, about 2 minutes.

    2. 2

      Add the pistachio paste and beat until fully combined and uniform in color.

    3. 3

      Reduce mixer speed to low and add the powdered sugar one cup at a time, mixing well after each addition and scraping down the bowl as needed.

    4. 4

      Add the heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat until light and fluffy.

    5. 5

      If the buttercream is too thick, add more cream a teaspoon at a time until the desired piping consistency is reached.

    6. 6

      Fold in the finely chopped pistachios by hand for added texture, or reserve them for garnish on top of frosted cakes or cupcakes.