Description
This creamy pistachio buttercream is rich, nutty, and perfectly smooth for piping or spreading on cakes and cupcakes. Made with pistachio spread and a hint of almond extract for extra flavor.
Ingredients
- 225 g unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon fine sea salt
- 3 cups icing sugar (powdered sugar)
- 1 cup pistachio spread
- 4–6 teaspoons whole milk
- Few drops green food colouring (optional)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vanilla extract, almond extract, salt, and 1 cup of icing sugar on low speed until combined. Increase to medium-high speed and beat for 2 to 3 minutes until light and creamy, scraping down the bowl as needed.
- Add the remaining icing sugar and pistachio spread. Mix on low speed until combined, then beat on medium speed until smooth and fully incorporated.
- Add enough milk to achieve a soft but pipeable consistency. If using green food colouring, add it at the same time. Beat briefly on medium speed until incorporated.
- Use immediately to frost cakes, cupcakes, or cookies.
Notes
- If the buttercream is too thick, add additional milk 1 teaspoon at a time.
- For a stronger pistachio flavor, use a high-quality pistachio spread.
- Store leftover buttercream in an airtight container in the refrigerator for up to 5 days.
- Allow refrigerated buttercream to come to room temperature and re-whip before using.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 45 g
- Sodium: 120 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
