Pistachio Buttercream Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
