Pistachio Buttercream Recipe
A rich and creamy pistachio buttercream perfect for frosting cakes and cupcakes, made by blending unsalted butter, pistachio paste, powdered sugar, vanilla extract, and milk to a smooth, fluffy consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 40 servings
- Category: Frosting
- Method: Blending
- Cuisine: American
Ingredients
Buttercream Ingredients
- ¾ cup unsalted butter (softened at room temperature)
- 3 tbsp pistachio paste
- 3 cups powdered icing sugar or confectioners sugar
- 1½ tsp vanilla extract
- 1½ tbsp milk
Instructions
- Prepare Butter: Place the softened unsalted butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed for about 30 seconds to loosen and soften the butter.
- Add Pistachio Paste: Add the pistachio paste to the butter and continue beating on medium-low speed for another 30 seconds until fully combined and smooth.
- Add Icing Sugar (Part 1): Sift half of the powdered icing sugar into the mixing bowl. Beat at medium-low speed until the sugar is fully incorporated into the butter and paste mixture.
- Add Icing Sugar, Vanilla, and Milk (Part 2): Sift the remaining powdered icing sugar into the bowl. Add the vanilla extract and milk. Beat the mixture on medium-low speed for about 5 minutes, or until the buttercream is light, fluffy, and creamy.
Notes
- Make sure the butter is softened to room temperature for easier mixing and a smoother texture.
- Sifting the powdered sugar prevents lumps and ensures a silky buttercream.
- Adjust the milk quantity slightly if the buttercream is too thick or too thin for your desired consistency.
- The pistachio paste provides natural flavor and color, but you can adjust the amount to preference.
- Store leftover buttercream in an airtight container in the refrigerator for up to one week; bring to room temperature and re-whip before use.
Find it online: https://cheftinaskitchen.com/pistachio-buttercream-recipe/
