How to Make Pistachio Buttercream Frosting

By Tatyana's Everyday Food · 30 min

Ingredients

Instructions

1. Put the shelled pistachios in a food processor or blender and pulse until very finely ground.
2. Add the heavy cream and pulse again until a thick paste forms. Set the paste aside.
3. Place the softened butter in a mixer bowl with a flat beater and beat on medium to high speed for 7 to 9 minutes, until fluffy and white. Scrape down the sides of the bowl often.
4. Add the pistachio paste and vanilla extract and beat for a few minutes, scraping down the bowl, until well combined.
5. Add the confectioner's sugar and mix on low speed until incorporated. Then beat on high speed for 3 to 4 minutes, until light and fluffy.
6. If desired, add a few drops of green food coloring.
7. If the buttercream is flat and not fluffy, chill it in the refrigerator for 30 minutes, then beat it again until fluffy.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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CreamHeavy creamPistachio