Pistachio Cream Filling
Servings: 1 cup
Calories: 1299kcal
This pistachio cream filling is silky smooth and luxurious! It's subtly sweet and ultra-creamy. It's a perfect filling for French macarons but pipes beautifully on cupcakes and cakes too.
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Ingredients
- 1/3 cup (65g) granuated sugar
- 2 tablespoons (30ml) water
- 2 egg yolks at room tempeature
- 2 oz (55g) unsalted butter softened, Note 1
- 3 teaspoons (20g) pure pistachio paste (I used my homemade version)
Equipment
- stand mixer with the paddle attachment
Instructions
- In a small saucepan, combine the sugar and water. Bring it to a boil over medium heat, stirring it constantly until the sugar is completely dissolved. Then continue to cook until the syrup reaches 250°F (120°C), about 5 minutes.
- Simultaneously, start beating the egg yolks in a mixing bowl with the whisk attachment until it's doubled in size and becomes pale in color, about 2 minutes.
- While the mixer is running on low speed, slowly pour the hot syrup into the egg yolks. Pour the syrup into the side of the bowl, instead of the whisk, so that it doesn't splatter.
- Increase the speed to medium high, and beat the mixture until it cools down to 104°F (40°C). The mixture will become smooth and white.
- Stir in butter one tablespoon at a time.
- Then add the pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth.
Notes
Note 1: The butter should be soft, but NOT melting. If it's melty, it's too soft and the frosting won't set up properly.
Storing Tips:
- To store - Store pistachio buttercream at room temperature for up to 2 hours, or in the refrigerator for up to a week. Transfer the frosting to an airtight container first.
- To freeze - Freeze in an airtight container for up to 3 months, then thaw in the refrigerator overnight. Rewhip to a soft and pipeable consistency if needed.
- To store - Store pistachio buttercream at room temperature for up to 2 hours, or in the refrigerator for up to a week. Transfer the frosting to an airtight container first.
- To freeze - Freeze in an airtight container for up to 3 months, then thaw in the refrigerator overnight. Rewhip to a soft and pipeable consistency if needed.
Nutrition
Calories: 1299kcal
Carbohydrates: 74g
Protein: 11g
Fat: 111g
Sugar: 68g
Sodium: 829mg