Servings: 3 cups
This fluffy pistachio buttercream pairs exceptionally well with chocolate cake. If you love pistachios, you’ll love this buttercream!
- 1 cup unsalted butter at room temperature
- ½ cup pistachio paste Note 1
- 2 cups (250g) powdered sugar sifted
- ¼ teaspoon coarse kosher salt
In a mixing bowl with a paddle attachment, combine butter and pistachio paste and beat on medium high heat for about 2 minutes, or until pale and fluffy. Scrape the sides and bottom of the bowl with a silicone spatula half way through.
Add half of the powdered sugar and mix on low speed until sugar is incorporated.
Then add the reamining powdered sugar and salt and start mixing on low speed. Gradually increase the speed to medium high and continue beating until the frosting is nice and smooth and fluffy, about 2 more minutes.
Yield: This recipe makes enough frosting for 24 cupcakes (moderately frosted), two-layer 9-inch cake, or four-layer 7-inch cake.
Note 1: I use this homemade pistachio paste recipe.
Make-Ahead Tip: Store the frosting in an airtight container in refrigerator for up to 1 week, or freeze it for up to 3 months. Thaw the frozen frosting in the fridge overnight. Bring the frosting to room temperature and whip it again in the mixer until fluffy.
Calories: 121kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg