This pistachio buttercream is rich, silky, and full of nutty flavor. It’s the perfect frosting to top cupcakes, fill a layer cake, or add a pistachio twist to your favorite desserts.
Jump to:
This pistachio buttercream frosting is based on my classic buttercream frosting, but here I’ve simply flavored it with pure pistachio paste for an authentic taste and natural color. It’s easy, delicious, and brings a unique touch to any bake.
Why you'll love this recipe
Ingredients you need
- Unsalted butter, softened: the base of the buttercream, it should be very soft so the frosting turns out smooth and easy to whip.
- Powdered sugar, sifted: adds sweetness and creates a silky texture without lumps.
- Pure pistachio paste: gives the frosting its authentic pistachio flavor and natural color.
- Heavy cream: makes the buttercream softer and easier to spread or pipe.
- Vanilla extract: enhances the flavor and balances the nuttiness.
- Green gel food coloring (optional): for a brighter, bakery-style pistachio color.
How to Make Pistachio Buttercream
Here are a few quick step-by-step visuals. Don’t forget the full recipe with exact measurements is in the recipe card below!
Place the softened butter in a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 5 minutes, until the butter is light, pale, and creamy.
Add the sifted powdered sugar in 2–3 additions, beating well after each one until fully incorporated and smooth.
Add the pistachio paste, heavy cream, and vanilla extract, then beat again for about 3 minutes until everything is well combined.
Finish by mixing with a rubber spatula to ensure the pistachio buttercream is perfectly smooth and silky.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make pistachio buttercream ahead of time?
Yes! You can prepare it up to 3 days in advance and store it in an airtight container in the fridge. Just re-whip it for a minute before using.
Can I freeze pistachio buttercream?
Absolutely. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge, then beat again to bring back the smooth texture.
What can I use pistachio buttercream for?
It’s perfect for frosting cupcakes, filling layer cakes, decorating cookies, or even piping on macarons.
You will also love
More Pistachio Recipes
I hope you enjoyed this pistachio buttercream recipe! Don’t forget to rate it and leave a comment below to let me know what you think. Happy baking!
Print
Pistachio Buttercream
- Total Time: 15 minutes
- Yield: 12 portions
Description
Rich and creamy pistachio buttercream made with pure pistachio paste. Perfect for frosting cupcakes, filling layer cakes, or adding a nutty twist to your favorite desserts. (to frost 12 cupcakes or to fill and frost a 6-inch 15 cm cake)
Ingredients
- 200 g unsalted butter, softened (¾ cup + 2 tbsp)
- 350 g powdered sugar, sifted (2 ¾ cups + 1 tbsp)
- 80 ml heavy cream (⅓ cup)
- 30–40 g pure pistachio paste (2–3 tbsp)
- 2 tsp vanilla extract
Instructions
- Place the softened butter in a large mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment. Beat for about 5 minutes until pale and creamy.
- Add the sifted powdered sugar in 2–3 additions, beating well after each one until fully incorporated.
- Add the pistachio paste, heavy cream, and vanilla extract, then continue beating for about 3 minutes until smooth and well combined.
- Finish by gently mixing with a rubber spatula until the pistachio buttercream is silky and ready to use.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
Tips:
- Always use a digital kitchen scale for precise measurements.
- Use softened butter, never melted.
- Beat the butter long enough to get a light and creamy texture.
- Sift the powdered sugar to avoid lumps in the frosting.
- Taste and adjust the amount of pistachio paste to your preference.
- Prep Time: 15 minutes
- Category: frosting, filling
- Cuisine: American
Leave a Reply