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Pistachio Buttercream Frosting Recipe

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This recipe for Pistachio Buttercream Frosting is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large egg yolks, at room temperature
1/2 cup water
1 cup granulated sugar
Generous pinch salt
4 sticks (1 lb) unsalted butter, softened to room temperature, cut into pieces
1/3 cup roasted unsalted pistachio butter or paste
Directions:
Directions:
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the yolks until light in color, 3 to 5 minutes.
In a small saucepan over high heat, combine the water, sugar, and salt, stir constantly to dissolve the sugar.
Once the sugar mixture comes to a boil stop stirring. Continue to boil until the mixture registers 240°F (115°C) on a candy thermometer, 5 to 10 minutes.
Turn the mixer on low, and carefully–carefully, I say!–slowly dribble in the sugar syrup, avoiding the spinning beater. Once the sugar syrup is incorporated, bump the speed up to medium-high and continue beating until the mixture is completely cool, about 5 minutes.

Once the mixture is cool, add the butter, a knob at a time, beating until the buttercream is luscious and smooth, about 5 minutes.
Spoon in the pistachio butter and whir to combine until silky smooth, about 1 minute.
Personal Notes:
Personal Notes:
have to buy/order pistachio butter

 

 

 

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