Pistachio frosting is light, creamy, and full of nutty flavor, perfect for topping cakes or adding a soft swirl on your favorite cupcakes.
As a French baker, I make this pistachio frosting from my classic mascarpone frosting base, flavored with pure pistachio paste for a rich, authentic taste.
Think of it as a pistachio whipped cream frosting, but sturdy enough to use on cupcakes and layer cakes.
Why you'll love it
- Light and creamy texture: This pistachio frosting whips up smooth and airy, easy to pipe or spread on cakes and cupcakes.
- Real pistachio flavor: Made with pure pistachio paste, it delivers a rich, nutty taste without being too sweet.
- Stable for cakes and cupcakes: This frosting holds its shape well, making it ideal for layer cakes, swirls, and clean finishes.
Ingredients you need
- Mascarpone cheese: keep it very cold — it’s the base that gives the frosting stability and a rich, creamy texture.
- Heavy cream: at least 30–35% fat, chilled before whipping for an airy consistency.
- Powdered sugar: adds sweetness and helps stabilize the whipped mascarpone frosting.
- Pistachio paste or pistachio spread: brings the intense pistachio flavor — use whichever you have on hand.
- Vanilla extract: enhances the flavor and balances the nuttiness.
- Green gel food coloring (optional): just a drop for a vibrant pistachio look without changing the taste.
Tips for this recipe
- Always use a digital kitchen scale for accurate measurements.
- Keep the mascarpone, heavy cream, and mixing bowl very cold for best results.
- Don’t overwhip — stop as soon as stiff peaks form to avoid grainy texture.
- Use pure pistachio paste for the most authentic flavor.
- A touch of green gel food coloring makes the frosting look bakery-style.
How to make pistachio frosting
This pistachio frosting is made from my classic mascarpone frosting base, giving it a light, creamy texture with great stability.
Whip the cold mascarpone with powdered sugar, vanilla extract, and pistachio paste until smooth and creamy.
Add the cold heavy cream (and green gel food coloring if using), then whip until the frosting is thick, creamy, and holds stiff peaks.
How to use it
- Cupcakes: Pipe smooth swirls on pistachio or chocolate cupcakes.
- Layer cakes: Use it between layers or as a light frosting on the outside.
- Chocolate cakes: Pairs especially well with pistachio chocolate cake or brownies.
- Dessert topping: Add a spoonful on tiramisu, cheesecakes, or fruit-based desserts.
Storage
Store the pistachio frosting in an airtight container in the fridge for up to 24 hours, then re-whip briefly before using.
Pistachio frosting variations
- Add lemon zest or orange blossom for a fresh flavor twist.
- Mix in melted white or dark chocolate for a pistachio chocolate frosting.
- Fold in finely chopped pistachios for extra texture.
This frosting is perfect for pistachio cupcakes or a Chocolate pistachio cake when you want a smooth frosting that holds its shape.
Recipe Questions
Can I make pistachio frosting ahead of time?
Yes, but only up to 24 hours in advance. Keep it in the fridge in an airtight container and re-whip briefly before using.
Can I freeze mascarpone frosting?
No, mascarpone frosting does not freeze well, as the texture will split once thawed.
What can I use pistachio frosting for?
It’s perfect for cupcakes, layer cakes, cheesecakes, or even a spoonful on tiramisu and brownies.
More Mascarpone frostings
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Pistachio Frosting
- Total Time: 5 minutes
- Yield: 12 portions
Description
Light and creamy pistachio frosting made with pure pistachio paste and mascarpone cheese. Perfect for topping cupcakes, filling cakes, or adding a nutty twist to your favorite desserts. (to frost 12 cupcakes or fill a 6-inch (15 cm) cake
Ingredients
- 250 g mascarpone cheese, cold (1 cup)
- 250 g heavy cream (minimum 30% fat), cold (1 cup)
- 45 g powdered sugar, sifted (⅓ cup + 1 tbsp)
- 1 tsp vanilla extract
- 40 g pure pistachio paste (2 ½ tbsp)
- Green gel food coloring, optional
Instructions
- Chill your mixing bowl and whisk attachments in the refrigerator for 10 minutes so they’re very cold.
- Place the mascarpone in the bowl, then add the sifted powdered sugar, vanilla extract, and pistachio paste. Beat on medium speed until smooth and creamy.
- Pour in the cold heavy cream and continue beating on medium speed until the mixture thickens.
- The frosting is ready when it’s firm, creamy, and holds stiff peaks on the whisk.
- For a brighter color, add a small drop of green gel food coloring and whip just a few seconds more. Use immediately to frost cupcakes, cakes, or other desserts.
Notes
Storage: Keep the frosting in an airtight container in the fridge and use within 2 days.
Tips:
- Always use a digital kitchen scale for accuracy (better than cups).
- Make sure the mascarpone and heavy cream are very cold.
- Chill your bowl and whisk before whipping.
- Sift the powdered sugar to avoid lumps.
- Add the cream gradually and stop whipping as soon as stiff peaks form.
- Adjust the color with a tiny drop of green gel food coloring.
- Prep Time: 5 minutes
- Category: frosting, filling
- Cuisine: French
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