Description
Smooth, rich, and nutty, this creamy pistachio buttercream is the perfect frosting for cakes, cupcakes, and cookies. Made with roasted pistachios, real vanilla, and fluffy butter, it strikes a delicious balance between sweet and savory.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup shelled roasted unsalted pistachios
- 3 cups powdered sugar, sifted
- 1 ½ tsp pure vanilla extract
- 2–4 tbsp heavy cream (adjust for desired consistency)
Instructions
- Make Pistachio Paste: Blend pistachios in a food processor until smooth and paste-like. Scrape down sides as needed.
- Cream the Butter: In a large bowl, beat butter with an electric mixer until light and fluffy (about 2-3 minutes).
- Add Pistachio Paste: Mix in the pistachio paste until fully incorporated.
- Sweeten It: Gradually add the powdered sugar, beating on low at first, then increasing speed.
- Flavor It: Stir in vanilla extract.
- Adjust Consistency: Add heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency.
Notes
- Calories: ~210
- Fat: 16g
- Carbohydrates: 17g
- Sugar: 16g
- Protein: 2g
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no-cook)