Pistachio Buttercream, One Bowl & Five Ingredients

Last updated on January 28th, 2026.

Pistachio buttercream made with only five ingredients, one bowl and less than ten minutes you have a creamy, silky smooth, buttercream that actually tastes like pistachios. Perfect for piping, frosting, and filling.

I think there are two types of baking recipes: complicated, sophisticated and time consuming, and easy, fast and simple. This recipe is by far the later. Unlike the classic Swiss Meringue Buttercream which takes extra dishes, and a lot can go wrong, this one is foolproof.

But I promise you its simplicity, is not at the cost of flavor, or texture. This recipe is silky smooth to easily to spread and also stable enough to pipe without losing it definition. And above all, it is loaded with pistachio flavor, all from natural non-artificial ingredients.

Use it to top Pistachio Cupcakes, or fill and frost Vanilla Cake.

Making It

This is a classic American buttercream made by creaming butter with powdered sugar, but instead of using small amount if liquid to loosen it up a bit (so it is easier to spread and pipe), we add a generous amount of pistachio cream. Here are my top notes and tip to pay attention to for best results, including step by step images for guidance.

• The powdered sugar has a double purpose: sweetened the buttercream as well as stabilizing it, so do not replace it with granulated suagr.
• The butter actually thickens it, and adds a smooth texture and of course the delicious butter flavor. You can replace it with vegan butter. Technically you can also use vegetable shortening, but I do not recommend it, its is not as pleasing to eat as butter.
• If the pistachio cream is not sweetened, add up to 1/2 cup powdered sugar.

Yields

This recipe makes about two cups, enough to frost 10 cupcakes, and frost 8, or 9-inch two layer cake.

Storing

At room temperature for up to three days, or refrigerated for up to one week. Note that when refrigerated, the butter gets solidify, so make sure to give it some time to soften to room temperature, and if needed.

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Pistachio Buttercream | One Bowl, No Fuss

Pistachio buttercream made with only five ingredients, one bowl and less than 5 minutes. Perfect for topping and frosting cakes, cupcakes and cookies.

Cook Time 10 minutes mins

Servings 2 Cups

Author Dikla Levy Frances

Ingredients

• 1 Cup (224g) Unsalted butter at room temperature
• 1/2 Cup (60g) Powdered sugar
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Salt
• 1/2 Cup (160g) Pistachio Cream

Instructions

• Cream the butter (224g), powdered sugar (60g), vanilla extract (1 teaspoon), and salt (1/2 teaspoon) until fully incorporated, smooth and light.
• Add the pistachio cream and cream until the pistachio cream is fully incorporated and you get a smooth buttercream.

Notes

• This recipe makes 2 cups of buttercream, enough to top 10 cupcakes, or one 8, or 9 inch two layer cake.
• Store at room temperature for up to three days, or refrigerate for up to one week.
• Do not replace the sugar with granulate sugar, the buttercream might not be stable.