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.

Cupcakes topped with pistachio frosting.
Garnish with chopped pistachios for extra crunch.

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, Paste, & cream

You can use either pistachio butter or pistachio paste for this recipe, whatever you can find in the grocery store or want to order online. Both the paste and butter are made from 100% ground pistachios and are not sweetened. Which is great for adding in to frosting recipes that already have sugar.

Pistachio cream is different and has been sweetened with sugar or sweeteners. Think of it like this-

Pistachio butter & paste are more like crunchy & smooth peanut butter, and pistachio cream is like nutella.

All totally different! I used this Pistachio butter for this recipe.

Pistachio butter on a green surface.
This is the brand I used, make sure to check if you’re buying paste or butter because they are different!

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.

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.

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.

Powdered sugar and butter in a mixing bowl.
Add the softened butter and powdered sugar into the mixing bowl and mix on low speed till creamed together.
Butter and powdered sugar creamed together.
The creamed butter and sugar should be light and fluffy like this.
Pistachio icing in a mixing bowl with a spatula.
Add in the pistachio butter or paste, vanilla extract, pinch of salt, and milk. Mix for another 2 minutes until combined and taste test.

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.

2 vanilla cupcakes with pistachio frosting on a brown platter surrounded by pistachios.
The frosting will hold its shape well in room temperature.
Cupcakes topped with pistachio frosting.
5 stars (1 rating)

5 minute Easy Pistachio Frosting

Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: 12 servings
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.
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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.

Notes

If you are using pistachio paste use 3 tbsp.
Storage 
You can make this ahead and leave it in an airtight container for 5 days. Cupcakes frosted do not need to be refrigerated.
Freezing
I prefer to wrap my frosting in plastic wrap so I dont waste any containers. Dump your frosting onto plastic wrap and wrap into a neat package, freeze for up to 3 months. Defrost in fridge overnight when needed. 
Serving: 1serving, Calories: 238kcal, Carbohydrates: 31g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 32mg, Sodium: 6mg, Potassium: 31mg, Fiber: 0.3g, Sugar: 30g, Vitamin A: 383IU, Vitamin C: 0.1mg, Calcium: 7mg, Iron: 0.1mg
Course: Dessert, desserts, Frosting
Author: Sam Adler
Cuisine: American, Anything, Italian
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