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