Pistachio Buttercream Frosting Recipe

Pistachio Buttercream Frosting Recipe

  • 1 1/4 cups half and half
  • 3/4 cup unsalted pistachio nuts
  • 1/2 cup sugar
  • 4 large egg yolks
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  1. 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.
  2. 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.)
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