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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.