Description
This nutty pistachio buttercream has a gorgeous green colour and pairs perfectly with both chocolate and vanilla cake. This recipe makes 6 cups of buttercream, which is enough to fill and frost a 3 layer 8 inch cake.
Ingredients
Units
Scale
- 2 1/2 cups unsalted butter, at room temperature*
- 1 1/2 cups pistachios
- 1/2 tablespoon water
- 2 lb powdered sugar
- 1/4 teaspoon salt*
- 1 tablespoon milk
Instructions
- In a food processor, blend pistachios until fine. Add water and continue blending to make a paste.
- In a mixer or using a handheld mixer, beat butter at low speed for a minute until smooth.
- Add pistachio paste and mix in until combined.
- Sift sugar to remove any lumps and then add with salt to the mixing bowl and mix at low speed until combined. Scrape down to the bottom of the mixing bowl to loosen any ingredients stuck there.
- Add milk to loosen the buttercream. It should be smooth and easy to stir.
Notes
*If you use salted butter, skip the salt in the recipe.