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.
Servings 2 Cups
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.