Description
Silky pistachio buttercream frosting delivers nutty sophistication to classic desserts. Professional bakers and home cooks discover rich Mediterranean flavors you’ll crave again and again.
Ingredients
Scale
- 3 cups (710 ml) butter, unsalted, softened at room temperature
- 4 cups (454 g) confectioner’s sugar
- 1 cup (150 g) pistachios, shelled, salted or unsalted
- 2 tbsps (30 ml) heavy cream
- 2 tsp vanilla extract
- Green food coloring (optional)
Instructions
- Pulverize Pistachios: Grind shelled pistachios in a food processor until achieving an ultra-fine, powdery consistency.
- Create Pistachio Paste: Blend ground pistachios with heavy cream until transforming into a smooth, cohesive mixture.
- Prepare Butter Base: Whip room temperature butter in a stand mixer at medium-high speed for 8 minutes, creating a voluminous, pale mixture while occasionally scraping bowl edges.
- Incorporate Flavors: Merge pistachio paste, vanilla extract, and confectioner’s sugar into the whipped butter, blending thoroughly at low speed to ensure even distribution.
- Achieve Fluffy Texture: Increase mixer speed to high, vigorously beating the mixture for 3-4 minutes until developing a cloud-like, aerated consistency.
- Refine Appearance: Optionally introduce subtle green food coloring for a natural, delicate hue.
- Adjust Consistency: If buttercream appears dense, refrigerate for 30 minutes, then re-whip to obtain an ethereal texture.
- Storage Protocol: Preserve buttercream in a sealed container, refrigerating for up to seven days or freezing for one month, ensuring thorough thawing before use.
Notes
- Master Pistachio Grinding: Ensure pistachios are pulverized into an ultra-fine powder for smooth, creamy texture without chunky bits.
- Temperature Matters: Use room temperature butter and cream to prevent lumpy or separated buttercream consistency.
- Whipping Technique: Beat butter and mixture at specified speeds to create light, airy frosting with perfect volume and silky smoothness.
- Storage Strategy: Properly refrigerate or freeze buttercream to maintain freshness and texture, allowing gradual thawing before use.
- Prep Time: 15 minutes
- Category: Desserts
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 24 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg