Best Pistachio Buttercream Frosting Recipes

PISTACHIO BUTTERCREAM FROSTING

Steps:

• Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
• Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

PISTACHIO BUTTERCREAM FROSTING

Steps:

• Cream butter and sugar until well-blended.
• Add confectioners' sugar cup by cup. Add pistachio instant pudding. Add vanilla and salt.
• Add heavy cream as needed, as you go, until fluffy, creamy buttercream is achieved

PISTACHIO PUDDING BUTTERCREAM FROSTING | THE KITCHEN MAGPIE

Steps:

• Using the paddle attachment on a stand mixer, cream the butter until light and fluffy.
• In a measuring cup, combine the milk and the pudding mix until it's completely dissolved. If you do not dissolve it all at this point, you will have gritty icing!
• Beat the pudding mixture into the butter completely.
• Add in the powdered sugar, half a cup at a time, beating in completely.
• Chill the icing for approximately 20 minutes, to allow the jello and the butter to set more completely.
• Use to ice cakes and cupcakes.
• Yield: Approximately 1 1/2 cups of icing. This will frost one standard sized bundt cake perfectly.