PISTACHIO BUTTERCREAM FROSTING
Provided by Lane Crowther
Categories Food Processor Mixer Dairy Dessert Easter Pistachio Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes About 3 Cups
Number Of Ingredients 7
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.)
HOW TO MAKE PISTACHIO BUTTERCREAM FROSTING (VIDEO)
Learn how to make the best pistachio buttercream frosting for frosting cakes and cupcakes and for filling macarons and desserts!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 6
Steps:
- Prepare the pistachio paste first. Place the shelled pistachios into a food processor, or a blender, and pulse until the pistachios are very well ground. Add in the heavy cream and pulse again until a thick paste forms. Set this paste aside.
- Soften the butter at room temperature until it's lightly softened. Place the butter into a mixer bowl and attach a flat beater. Beat the butter on medium to high speed for 7 to 9 minutes, until the butter is fluffy and white in color. Scrap down the sides of the mixing bowl often to ensure all the butter is well mixed.
- Add in the pistachio paste and vanilla extract next. Beat for a few minutes, scraping down the sides of the mixing bowl, until the butter and pistachio paste are well combined.
- Add the confectioner's sugar next. Mix on low speed for, until the sugar is incorporated. Continue to beat on high speed for 3 to 4 minutes, until the buttercream is light and fluffy. If desired, add a few drops of green food coloring to make the color more pleasant.
- If your buttercream is flat and doesn't become fluffy, place it into the refrigerator to chill for 30 minutes. Once chilled, beat the frosting again until it's fluffy.
- If you're not going to be using the frosting immediately to frost your cake or cupcakes, I recommend keeping it refrigerated.
Nutrition Facts : ServingSize 1 cup, Calories 1514 kcal, Carbohydrate 103 g, Protein 6 g, Fat 124 g, SaturatedFat 73 g, TransFat 4 g, Cholesterol 301 mg, Sodium 20 mg, Fiber 3 g, Sugar 96 g, UnsaturatedFat 43 g
PISTACHIO PUDDING FROSTING
Make and share this Pistachio Pudding Frosting recipe from Food.com.
Provided by Chef Mobyclick
Categories Dessert
Time 15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pudding mix according to package directions using the 1 1/2 cups milk.
- In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
- Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
- Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.
Nutrition Facts : Calories 302.5, Fat 26, SaturatedFat 11.5, Cholesterol 36.9, Sodium 104.3, Carbohydrate 17.1, Sugar 14.7, Protein 1.6
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