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Pistachio Buttercream Recipe

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3.8 from 32 reviews

  • Author: Ava
  • Total Time: 15 minutes
  • Yield: 5 servings

Description

This creamy Pistachio Buttercream is a luscious, nutty frosting perfect for cakes, cupcakes, and other baked treats. Made with unsalted butter, pistachio spread, and a hint of almond and vanilla extracts, this buttercream delivers a rich flavor and smooth texture that is easily adjustable with milk to get the perfect piping consistency. Optional green food coloring adds a lovely pastel hue for a visually appealing finish.

Ingredients

Buttercream Base

  • 225 g unsalted butter (1 cup / 8 oz), softened
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon fine sea salt

Sweeteners and Flavor

  • 3 cups icing sugar (powdered sugar) (390 g / 13 ¾ oz), divided
  • 1 cup pistachio spread (280 g / 9 ¾ oz)

Consistency and Color

  • 4–6 teaspoons whole milk
  • Few drops green food colouring (optional)

Instructions

  1. Mix Butter and Initial Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla extract, almond extract, sea salt, and 1 cup of the icing sugar on low speed. Mix until the sugar starts to incorporate, then increase speed to medium-high and beat for 2-3 minutes until the mixture lightens in color and becomes creamy. Scrape down the bowl occasionally to ensure even mixing.
  2. Add Remaining Sugar and Pistachio Spread: Add the remaining 2 cups of icing sugar and the pistachio spread to the bowl. Beat on low speed until the ingredients start to come together, then increase to medium speed and continue beating until fully incorporated and smooth.
  3. Adjust Consistency and Color: Add 4 to 6 teaspoons of whole milk gradually to achieve a soft but pipeable consistency. If desired, add a few drops of green food coloring at this stage. Beat on medium speed just until the milk and coloring are fully incorporated, taking care not to overmix.
  4. Use or Store: Use the pistachio buttercream immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to a week. Bring to room temperature and rewhip before using if chilled.
  5. Leave Feedback: Please take a moment to leave a comment and rating. Your feedback is greatly appreciated and helpful to others.

Notes

  • Ensure the butter is softened to room temperature for smooth mixing and to prevent lumps.
  • Adjust the milk quantity cautiously to avoid the buttercream becoming too runny.
  • The almond extract enhances the pistachio flavor—do not omit unless necessary.
  • For a more vibrant green color, increase the food coloring gradually but be cautious to avoid overpowering taste.
  • If storing the buttercream, rewhip after chilling to restore fluffy texture.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pistachio-buttercream-recipe/