5 Minute Easy Pistachio Frosting
If you’re as pistachio-obsessed as I am, you’re going to flip over this silky, nutty, slightly salty pistachio frosting. A reader actually requested this recipe (I LOVE when that happens!) and it was already on my list-so clearly, it was meant to be. It takes just 5 minutes to whip up, uses pistachio butter or paste (yep, I’ve got instructions for both), and makes enough to frost 12 cupcakes with gorgeous bakery-style swirls or fill and frost a full 9” cake. Basically, it’s your pistachio buttercream dreams come true.
So maybe pistachio frosting isnt as popular as say a chocolate frosting, or even a nutella frosting, but it is definitely something you should put in your recipe box. I am a huge pistachio lover, and clearly other people are too because this recipe was actually requested by one of my readers- thanks Ayuni!
So today I am bringing you this super easy pistachio frosting that can be made in literally 5 minutes and pipes beautifully over raspberry cupcakes, or white chocolate cupcakes.
As a professionally trained pastry chef, I love creating frostings that taste like they came from a fancy bakery but are simple enough to whip up on a weekday afternoon.
The icing is smooth, nutty but not overwhelming, and melts on your tongue with a buttery finish with just a hint of salt to balance out the sweetness. It would be absolutely amazing in between these pistachio chocolate chip cookies!
Pistachio Butter Vs. Paste
You can use either pistachio butter or pistachio paste, whatever you can find in the grocery store or want to order online. For this recipe I used pistachio butter which is more creamy than paste and has a more mild and sweet flavor. Its made from ground pistachios but also has some added sweeteners. Think of it like other nut butters- cashew or sunflower.
Pistachio paste is concentrated and unsweetened so it has more potent pistachio flavor. It’s also a lot darker in color. I use 4 tbsp pistachio butter or 3 tbsp pistachio paste.
Also keep in mind that all brands differ in their color and texture so your frosting may be slightly more textured if you use a different brand.
Making the frosting
Because this is an American type frosting, ( it’s butter and powdered sugar based) it’s super forgiving and you dont need to be precise with your measurements. If the frosting is too runny then add 1/2 cup powdered sugar until the consistency is thicker.
If it’s too thick, add 1 tsp milk or cream and re-whip to loosen up. The key is to go slowly and reassess.
The color of the frosting is a very pale green. If you use paste it will be deeper green, or you can use gel food coloring – a drop at a time- to color.
Piping
I use a piping bag and a large closed star tip to pipe on to the cupcakes. A 2D Wilton tip works well here.
5 minute Easy Pistachio Frosting
Ingredients
- 3/4 cup unsalted butter, softened
- 3 cups powdered sugar
- 4 tbsp pistachio butter
- 1 teaspoon vanilla extract, or almond extract
- 1 pinch kosher salt
- 1 tbsp cream or milk
Instructions
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 3/4 cup butter and 3 cups powdered sugar and mix on low speed for 30 seconds-1 minute.
- Move to a medium speed when the sugar is more incorporated. Mix for 2 minutes.
- Stop the mixer and add in the 4 tbsp pistachio butter, and 1 tsp vanilla extract, pinch of salt, and 1 tbsp cream. Mix on medium-high speed for 1 minute-2 minutes.
- Pipe over cupcakes. The icing should have stiff peaks, and hold its shape, not runny at all.
