Silky Pistachio Frosting (Print Version)
# Ingredients:
→ Buttercream Basics
01 -
3 cups powdered sugar
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1 cup softened unsalted butter
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1 teaspoon vanilla extract
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A drop of natural green food dye (optional)
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1 cup shelled unsalted pistachios
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3–4 tablespoons heavy cream
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A small pinch of salt
# Instructions:
01 -
Toss the pistachios in a dry pan over medium heat for a few minutes to bring out their flavor. Once done, let them cool completely.
02 -
Use a food processor to grind the cooled pistachios until smooth. Scrape down the sides of the processor bowl as needed to ensure everything blends.
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In a big mixing bowl, whip the softened butter using a hand mixer for a couple of minutes until light and fluffy.
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Sift in the powdered sugar and sprinkle in salt. Start mixing on low speed, then gradually turn it up to medium-high and beat until combined.
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Pour the pistachio puree into the butter and sugar mix. Blend well until it's evenly mixed together.
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Pour in the heavy cream, one tablespoon at a time, to thin out the buttercream until it’s the consistency you like. Stir in some vanilla and a bit of food coloring if you want it greener.
07 -
Take a bite of the buttercream and tweak things—maybe a touch more vanilla or salt if it feels off. Adjust to your taste.
# Notes:
01 -
Light toasting can bring out a fuller flavor in pistachios.
02 -
Using organic products can make the taste more robust.