Pistachio Buttercream
Servings: ~34 macaron sandwich fillings
Ingredients
60g shelled pistachios, salted or unsalted
12ml heavy cream
272g unsalted butter, room temp
¾ tsp vanilla extract
192g confectioner's sugar
salt to taste
green food coloring
Directions
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.
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. Scrape down the sides of the mixing bowl often to ensure all the butter is well mixed.
Add in the pistachio paste and 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.
Notes
If you’re not going to be using the frosting immediately to frost your cake or cupcakes, I recommend keeping it refrigerated.
Keep the frosting well covered with plastic wrap. It can be stored in the refrigerator for up to 1 week. When you’re ready to use it, allow the buttercream to soften at room temperature.
For freezing the buttercream, place it into a plastic container and seal it well. This frosting can be frozen for up to 1 month. Thaw it overnight in the refrigerator, then at room temperature.