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.
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
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