Creamy Pistachio Buttercream (Print Version)
# Ingredients:
→ Buttercream Base
01 -
1 cup shelled unsalted pistachios
02 -
3 cups powdered sugar
03 -
1 cup unsalted butter, softened
04 -
3–4 tbsp heavy cream
05 -
1 tsp vanilla extract
06 -
A pinch of salt
07 -
A drop or two of natural green food coloring
# Instructions:
01 -
Toast the pistachios lightly in a dry skillet over medium heat for 3-5 minutes to enhance their flavor. Let them cool completely.
02 -
Blend the cooled pistachios in a food processor until smooth and creamy, scraping down the sides as needed.
03 -
Beat the softened butter in a large bowl with a hand mixer for 2 minutes until fluffy and pale.
04 -
Gradually sift in the powdered sugar and salt, mixing on low speed initially to avoid a sugar cloud. Increase to medium-high speed and mix until fully combined.
05 -
Add the pistachio paste to the butter mixture and beat until evenly mixed.
06 -
Add heavy cream one tablespoon at a time until the buttercream reaches the desired consistency. Stir in vanilla extract and food coloring, if using.
07 -
Taste the buttercream and adjust by adding more salt or vanilla extract, if needed.
# Notes:
01 -
Toasting pistachios enhances their natural flavor.
02 -
Opt for organic ingredients, if possible, for better flavor.