Pistachio Buttercream Frosting Recipe

Introduction

Pistachio Buttercream Frosting is a rich and creamy topping that adds a nutty twist to your cakes and cupcakes. Made with real pistachios and a hint of vanilla, this frosting is both flavorful and visually appealing with a subtle green hue.

Ingredients

• 1 cup shelled pistachios (salted or unsalted)
• 2 tbsp heavy cream
• 3 cups unsalted butter (softened at room temperature)
• 2 tsp vanilla extract
• 4 cups confectioner’s sugar
• Green food coloring (optional)

Instructions

1. Step 1: Prepare the pistachio paste by placing the shelled pistachios into a food processor or blender. Pulse until the pistachios are finely ground, then add the heavy cream and pulse again until a thick paste forms. Set the paste aside.
2. Step 2: Soften the butter at room temperature until lightly soft. Place the butter into a mixer bowl fitted with a flat beater and beat on medium to high speed for 7 to 9 minutes, until the butter is fluffy and pale. Scrape down the sides often.
3. Step 3: Add the pistachio paste and vanilla extract to the butter. Beat for a few minutes, scraping down the bowl, until well combined.
4. Step 4: Gradually add the confectioner’s sugar and mix on low speed until incorporated. Then beat on high speed for 3 to 4 minutes until the frosting is light and fluffy. Add a few drops of green food coloring if desired to enhance the color.
5. Step 5: If the frosting seems flat, refrigerate it for 30 minutes, then beat again until fluffy.
6. Step 6: Use the frosting immediately or keep refrigerated until ready to frost your baked goods.

Tips & Variations

• For a smoother paste, soak pistachios in warm water for 10 minutes before grinding.
• Adjust the amount of confectioner’s sugar for a sweeter or less sweet frosting.
• Use unsalted pistachios for better control over saltiness.
• Add a pinch of salt if using unsalted nuts to enhance flavor.

Storage

Store the frosting covered tightly with plastic wrap in the refrigerator for up to one week. Before using, bring it to room temperature and rebeat to restore fluffiness. For longer storage, freeze the frosting in an airtight container for up to one month. Thaw overnight in the refrigerator, then bring to room temperature and beat again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios will add a deeper, nuttier flavor, but be sure they are unsalted or lightly salted to avoid overpowering the frosting.

What can I substitute for heavy cream?

You can use whole milk or half-and-half, but the paste may be slightly less creamy. Adjust the amount to achieve the desired consistency.

Pistachio Buttercream Frosting Recipe

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4.6 from 93 reviews

This rich and creamy Pistachio Buttercream Frosting combines the nutty flavor of ground pistachios with a smooth, fluffy buttercream base. Perfect for frosting cakes and cupcakes, this frosting offers a delightful green hue and a luxurious texture that complements a variety of desserts.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Enough to frost one 9-inch two-layer cake or 24 cupcakes
• Category: Frosting
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pistachio Paste

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

Buttercream Frosting

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

Instructions

1. Prepare Pistachio Paste: Place the shelled pistachios into a food processor or blender and pulse until they are finely ground. Add the heavy cream and pulse again until a thick, smooth paste forms. Set aside.
2. Beat the Butter: Soften the unsalted butter at room temperature until lightly softened. Place it into a mixer bowl with a flat beater attachment. Beat on medium to high speed for 7 to 9 minutes until the butter becomes fluffy and white. Scrape down the bowl sides to ensure even mixing.
3. Combine Pistachio Paste and Vanilla: Add the pistachio paste and vanilla extract to the whipped butter. Beat for several minutes, scraping down the bowl as needed until the mixture is well combined.
4. Add Confectioner’s Sugar: Gradually add the confectioner’s sugar while mixing on low speed until incorporated. Then increase to high speed and beat for 3 to 4 minutes until the frosting is light and fluffy. Add green food coloring if desired, and mix until evenly distributed.
5. Fix Flat Frosting (if needed): If the buttercream appears flat and not fluffy, chill it in the refrigerator for 30 minutes. After chilling, beat it again until the desired fluffiness is achieved.
6. Storage Recommendations: If not using immediately, refrigerate the frosting well covered with plastic wrap. It can be stored up to 1 week in the fridge.
7. Freezing Buttercream: For longer storage, freeze the buttercream in a sealed plastic container for up to 1 month. To use, thaw overnight in the refrigerator, then bring to room temperature and re-beat until fluffy.

Notes

• Use shelled pistachios either salted or unsalted depending on your flavor preference.
• Ensure butter is sufficiently softened to achieve a creamy texture.
• Green food coloring is optional but enhances the visual appeal of the frosting.
• Re-beating after chilling helps restore fluffy texture if the buttercream becomes too firm.
• Store covered to prevent the frosting from drying out or absorbing fridge odors.

Keywords: pistachio buttercream, pistachio frosting, nutty buttercream, green frosting, cake frosting, cupcake frosting, nut buttercream