PISTACHIO WHIPPED CREAM FROSTING
Light and creamy Pistachio flavored frosting that tastes just like Whipped Cream. The pistachio lovers in your life will request this Pistachio Whipped Cream Frosting again and again.
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 6
Steps:
- Add Whipping Cream to a chilled mixing bowl.
- Turn mixer on high. Mix until soft peaks form.
- Add Powdered Sugar.
- Mix at high speed.
- Just before you get to stiff peaks add the Pistachio Pudding Mix.
- On slow speed, mix whipping cream and pudding.
- When it starts to come together, stop mixer and scrape down sides.
- Check to make sure the pudding hasn't clumped on the bottom.
- Fold mixture a couple of times with a spoon.
- Turn mixer back on for just a few revolutions.
- DO NOT OVERMIX.
REAL PISTACHIO CUPCAKES
St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too!
Provided by Candice
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Blend pistachios with 1/2 cup sugar in a blender until finely ground.
- Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
- Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
- Stir milk and vanilla extract together in a separate bowl.
- Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.9 g, Cholesterol 46.8 mg, Fat 9.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 150.6 mg, Sugar 13.4 g
PISTACHIO CAKE AND FROSTING
Make and share this Pistachio Cake and Frosting recipe from Food.com.
Provided by Toadi
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend cake mix, eggs, oil, sprite ( I use 7-Up) and one box of pudding mix. Beat with a mixer for 2 minutes.
- Pour into a 9x13-inch pan.
- Bake 350 for 35-45 minutes. Cool completely.
- For frosting, stir one box of pudding mix with milk, then fold in cool whip.
- Spread on cooled cake.
- Keep refrigerated.
Nutrition Facts : Calories 442.2, Fat 29.5, SaturatedFat 8.3, Cholesterol 55, Sodium 320.1, Carbohydrate 41.1, Fiber 0.4, Sugar 30, Protein 4.3
PISTACHIO FROSTING
This pistachio frosting is creamy and delicious.
Provided by Laura Yessenia Kissel
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Beat cream cheese in a bowl with an electric mixer until smooth and creamy, about 3 minutes. Gradually beat confectioners' sugar into cream cheese. Beat in pudding mix; add milk until desired consistency is reached. Fold in whipped topping.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 15.1 g, Cholesterol 41.9 mg, Fat 14.8 g, Protein 3.2 g, SaturatedFat 9.7 g, Sodium 211 mg, Sugar 12.2 g
PISTACHIO CAKE
Make this pistachio cake with real pistachio and almond extract flavors. This "naked cake" is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
- Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
- Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Prepare the cream cheese frosting (see note below).
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
PISTACHIO CAKE
You'll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!
Provided by Sofi | Broma Bakery
Categories dessert
Time 2h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
- In a food processor pulse the pistachios until they are broken down into fine pieces. It's okay if it's not completely powdery, but the pieces should be very small.
- Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
- In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
- Add the sour cream and milk and mix to incorporate slightly. Don't over mix.
- Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
- Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
- While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
- Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
- Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you'd like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!
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
PISTACHIO CARROT CAKE RECIPE (VIDEO)
Amazing carrot cake recipe with pistachios and creamy cream cheese frosting!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 20
Steps:
- Preheat oven to 350F. Butter, flour and line with parchment paper 2, 8-inch cake pans.
- In a mixer bowl, whisk together the eggs, sugar, vanilla, salt, oil and buttermilk until smooth and creamy.
- In a separate bowl, combine then sift together the flour, baking soda, baking powder, cinnamon, ginger and cloves. Gradually add into batter, fold in gently. Be careful to not over mix batter. Gently fold in carrots and pistachios (you can also use pecans, walnuts or almonds in place of pistachios).
- Divide batter evenly between the two pans and bake in preheated oven until tops are completely set. Remove from oven and cool completely on cooling rack.
- For frosting: whisk together cream cheese and butter until very light and fluffy. Add cream, vanilla and salt and gradually begin adding confectioner's sugar. Can add more cream for a thinner consistency frosting, or add more sugar for thicker consistency.
- Spread a generous layer of frosting between cake layers, over the top and sides. Garnish with chopped nuts mixed with spices. Refrigerate overnight before serving.
Nutrition Facts : Calories 819 kcal, Carbohydrate 94 g, Protein 7 g, Fat 48 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 95 mg, Sodium 395 mg, Fiber 2 g, Sugar 72 g, UnsaturatedFat 29 g, ServingSize 1 serving
EASY GREEN PISTACHIO CAKE
This easy Pistachio Cake recipe starts with a boxed cake mix and it is transformed into a super yummy cake that tastes homemade!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick spray.
- In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
- Then add in eggs, oil and milk. Stir just until combined.
- Stir in about 6 to 8 drops of green food coloring until fully incorporated.
- Pour into prepared baking dish.
- Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
- Allow cake to cool completely before making frosting.
- Pour instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
- Stir in the thawed whipped topping.
- Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
- Spread frosting onto cooled cake.
- Slice and serve. If you like, sprinkle with some crushed pistachios.
Nutrition Facts : Calories 210 kcal, Carbohydrate 37 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 43 mg, Sodium 344 mg, Sugar 20 g, ServingSize 1 serving
PISTACHIO BUTTERCREAM FROSTING
Decadent pistachio pudding buttercream frosting! This delicious frosting combines my two favorite foods.
Provided by Karlynn Johnston
Categories Dessert
Time 5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 87 kcal, Carbohydrate 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 125 mg, Sugar 3 g, ServingSize 1 serving
HONEY PISTACHIO CUPCAKES WITH CREAM CHEESE FROSTING
These Honey Pistachio Cupcakes with Cream Cheese Frosting are made from scratch with ground pistachios. They are light and fluffy, and they have notes of honey, almond, and vanilla. The honey cream cheese frosting is both sweet and tangy, complementing the cupcakes perfectly.
Provided by Michelle
Categories Dessert
Time 1h5m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees and line your muffin pan with paper cupcake liners.
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 FROSTING
Yield Makes about 350 g (1 3/4 cups)
Number Of Ingredients 4
Steps:
- Combine the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow.
- Add the pistachio paste and salt and mix on low speed for half a minute, then kick up the speed to medium-high and let her rip for 2 minutes. Scrape down the sides of the bowl with a spatula. If the mixture is not all the same pale green color, give it another minute on high speed, and scrape down again.
- Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
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