How to Make Pistachio Buttercream Frosting - Extra Creamy! Back to Cake Basics

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to the kitchen and introduction to the pistachio buttercream frosting recipe.

Gather ingredients: unsalted butter, salted pistachios, confectioners sugar, vanilla, and heavy cream.

Place 1 cup of shelled, salted and roasted pistachios into a food processor and pulse until very finely ground, achieving a dry, crumbly texture.

Add 2 tablespoons of heavy cream to the ground pistachios and mix until a smooth paste forms, resembling pistachio butter.

In a mixing bowl, add 3 cups of softened unsalted butter and beat with an electric mixer for 7 to 9 minutes until fluffy and pale in color, scraping down the sides of the bowl periodically.

Add the prepared pistachio paste and 2 teaspoons of vanilla extract to the butter and mix for a couple of minutes, scraping down the bowl halfway through.

Gradually add 4 cups of powdered sugar, starting on low speed to incorporate, then increase to high speed for 3 to 4 minutes until fluffy.

Add a few drops of green food coloring to achieve the desired hue, mixing until well combined.

Transfer some frosting into a pastry bag fitted with Ateco tip number 847 to demonstrate piping.

Pipe the frosting to show its texture and how well it holds shape.

Cooking Techniques

Equipment Needed

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Dietary

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