Homemade Creamy Pistachio Buttercream

If you love the rich, nutty flavor of pistachios, this pistachio buttercream is going to be your new favorite frosting! Made with real pistachios and just a handful of simple ingredients, this buttercream is silky smooth, perfectly sweet, and full of naturally delicious flavor—no artificial colors or extracts needed.  

Whether you're frosting cakes, cupcakes, or cookies, this pistachio buttercream is an easy way to elevate any dessert. And the best part? It’s completely homemade, so you know exactly what’s in it!  

Why You’ll Love This Creamy Homemade Pistachio Buttercream Recipe

• Real pistachios = real flavor– No artificial flavors or dyes, just rich, nutty goodness.  
• Perfectly creamy– Smooth and spreadable with a buttery, melt-in-your-mouth texture.  
• Easy to make– With just a few simple steps, you’ll have a luscious, homemade buttercream ready to go.  

Equipment Needed:

• Food Processor
• Mixer
• Measuring cups, spoons, and kitchen scale

Ingredients for the Creamy Homemade Pistachio Buttercream

• 3 cups powdered sugar
• 1 cup pistachio butter (made from 1 cup pistachios + 1-2 teaspoon coconut oil)  
• -1 cup butter, softened
• ⅛ teaspoon salt 
• 2 teaspoon vanilla extract

If you love Creamy Homemade Pistachio Buttercream, you may also like:

• Fresh Milled Flour Sourdough Chocolate Chip Cookies
• Homemade Cookie Dough Granola
• Fresh Milled Flour Sourdough Waffles

Instructions

Make the pistachio butter

Toast the pistachios and then cool completely. Next, add to a food processor with coconut oil if needed, until smooth

Make the buttercream

 In a mixing bowl, add the butter and cream for 2 minutes. Next add ⅛ teaspoon salt, mix again for 30 seconds. Mix the vanilla for 1 minute. Add the powdered sugar and mix for 10 seconds and then add the heavy cream. Mix for 1 minute a large bowl, whisk together the melted coconut oil, sourdough starter, water, eggs, sugar, and vanilla. Mix until combined and smooth

Ice the cupcakes and enjoy!

Ice the cupcakes and enjoy!

Creamy Homemade Pistachio Buttercream

Parker

Rich and delicious with hints of toasted pistachio and vanilla makes for the perfect buttercream!

Print Recipe Pin Recipe

Course Dessert

Servings 12

Equipment

• 1 Mixer
• Mixing Bowls
• Measuring cups and spoons

Ingredients

  

• 3 cups powdered sugar
• 1 cup pistachio butter made from 1 cup pistachios + 1-2 teaspoon coconut oil
• 1 cup butter softened
• ⅛ teaspoon salt
• 2 teaspoon vanilla extract

Instructions

 

Make the pistachio butter

• Toast the pistachios and cool completely. In a food processor, blend **1 cup of pistachios** until finely ground.
• Add the pistachios and 1-2 teaspoons of coconut oil. Continue blending until a smooth, creamy butter forms. (This may take a few minutes—be patient!)

Make the Buttercream

• In a large bowl, beat the butter until light and fluffy, about 2 minutes.
• Add the salt and mix for 20 seconds
• Add the vanilla and mix for 1 minutes
• Add thepistachio butter and mix for up to one minute
• Gradually add in the powdered sugar beating on low speed at first, then increasing to medium-high until the frosting is light and fluffy. Add in 1-2 tbs of heavy cream.

Ice the cupcakes

• Ice the cupcakes and enjoy!

Notes

Store at room temperature for 1-2 days. If you are making ahead, pop it in the refrigerator, but pull out a few hours before use so comes to room temperature.