• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Waiting for Blancmange
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Frostings

    Pistachio Buttercream

    Published: Oct 22, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Are you a pistachio lover? If so, this buttercream is for you! A pistachio buttercream frosting, perfect for giving a pistachio kick to your next bake. Easy recipe with only five ingredients, for a nutty and naturally green buttercream full of flavour!

    Close up bowl of pistachio buttercream.

    Making Pistachio Buttercream Frosting

    Ingredients

    For pistachio buttercream, you'll only need five ingredients:

    • Powdered icing sugar (also known as confectioner's sugar).
    • Butter - the key to any good buttercream is good quality unsalted butter at room temperature. You don't want it too soft, of the frosting may be too runny, but similarly too stiff and it will be difficult to beat.
    • Pistachio paste - you can buy pistachio paste from specialty stores or make you own. My recipe for easy pistachio paste makes plenty for use in this recipe and other bakes!
    • Vanilla extract
    • Milk - use whole milk to control the consistency of your frosting. You can leave this thicker by reducing the amount of milk or make a thinner icing with a bit extra liquid. Whole (full fat) or semi-skimmed (2%) both work in this recipe, but I don't recommend using skimmed (1%).
    Ingredients for pistachio buttercream frosting.

    Simple Buttercream Process

    This buttercream follows roughly the same process as my classic vanilla American buttercream.

    First, using a stand mixer fitted with a paddle attachment, beat the softened butter on a medium low setting for about 30 seconds. This helps to make the butter creamy and will enable you to incorporate the sugar more easily.

    Next, add the pistachio paste to the butter and beat again for about 30 seconds. As a nut butter, this blends into the softened butter nicely and gives you a more even spread of pistachio in your finished buttercream.

    Mixing bowl from a stand mixer with butter lightly beaten and added tablespoons of pistachio nut butter.

    Once you've blended the butter and nut paste, add in sifted powdered sugar. I like to do this in two additions, to avoid an explosion of sugar in the kitchen! Add about half, beat until it is incorporated and then add in the rest, along with the vanilla and milk.

    Continue to beat for about 5 minutes until you have a light creamy pistachio buttercream.

    Key Tips for Buttercream

    • Keep the beater on a low setting and use a paddle attachment. You are not aiming to add air to the buttercream - the goal is not to whip it. For a smooth buttercream, a low or medium low setting on a stand mixer is perfect.
    • Consistency can be controlled with milk. Add milk to pistachio buttercream slowly. The measurements in this recipe should produce a spreadable creamy buttercream. If you want a thicker buttercream, you do not need as much milk. Similarly if you have added the 1½ tablespoons but feel that your frosting is still too thick, add a little bit more (adding about half a tablespoon at a time).

    Uses for Pistachio Buttercream

    Pistachio buttercream is super versatile and great on many bakes.

    Try it with:

    • Lemon Vanilla Pound Cake
    • Cinnamon Pound Cake
    • Devil's Food Cake
    • Banana Pound Cake

    FAQs

    How long does pistachio frosting keep?

    My pistachio buttercream keeps well for several days in the refrigerator. For best results, leave to sit at room temperature for an hour or so and beat lightly to smooth before using.

    Can I freeze pistachio buttercream?

    Yes, pistachio buttercream can be frozen in the same way as any other buttercream. Once made, place in a freezer safe container or ziploc bag and freeze for up to 3 months. Allow to defrost before use and beat lightly until smooth.

    My frosting is too thin, what can I do?

    It is possible that you over added milk to your frosting. This can happen when you have added the milk too quickly and not mixed thoroughly before adding more. Don't worry though! As long as you've not added a huge amount, powdered icing sugar will fix the problem. Add a bit more sifted powdered sugar (a few tablespoons at a time) until you reach your desired consistency.

    Now, unfortunately, if you did way over add milk (by more than 3 tablespoons), the powdered sugar might not bring things back together as well. You can still try adding the sugar, but it will likely require several tablespoons and impact on the overall flavour, diminishing the pistachio taste.

    Can I color pistachio buttercream frosting?

    Pistachio buttercream will have a lovely light green colour naturally from the pistachio nut butter. You can use food colouring on this, but you will find that your options are limited by the base green colour which will impact on the shades possible to achieve.

    If you like this recipe, you may also like these other frostings:

    • Dulce de Leche Buttercream
    • Classic Vanilla Buttercream
    • Cinnamon Buttercream
    • Cream Cheese Frosting with Spreadable Cream Cheese
    Bowl of pistachio buttercream, natural light green colouring.

    Pistachio Buttercream

    Liz Mincin
    An easy pistachio buttercream frosting recipe. Five ingredients and full of flavour. This buttercream is perfect for giving a pistachio twist to your bake.
    4.7 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 0 mins
    Course Dessert
    Servings 40 tablespoons
    Calories 81 kcal

    Equipment

    • Stand mixer fitted with a paddle attachment

    Ingredients
      

    • ¾ cup unsalted butter softened at room temperature
    • 3 tablespoon pistachio paste
    • 3 cups powdered icing sugar or confectioners sugar
    • 1½ teaspoon vanilla extract
    • 1½ tablespoon milk

    Instructions
     

    • Begin by placing the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on a medium-low setting for about 30 second to loosen.
    • Add the pistachio paste and beat for another 30 seconds until combined.
    • Sift about half of the powdered icing sugar into the bowl of the mixer. Beat on medium-low until incorporated.
    • Finish sifting the remaining powdered icing sugar into the bowl and return the mixer to a medium-low setting, adding the vanilla extract and milk. Beat for about 5 minutes until light and creamy.

    Nutrition

    Calories: 81kcalCarbohydrates: 10gProtein: 0.4gFat: 4.5gSaturated Fat: 2.3gCholesterol: 9mgSodium: 26mgPotassium: 3mgFiber: 0.2gSugar: 9.6gCalcium: 5mg
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

    More Frostings

    • Close up of creamy Biscoff buttercream in bowl.
      Easy Biscoff Buttercream
    • Close up of a swirl of piped peanut butter frosting with a mini Reese's cup on top.
      Peanut Butter Buttercream - An Easy Nutty Frosting
    • Piped marshmallow frosting showing stable buttercream consistency.
      Marshmallow Frosting - Quick and Easy Fluff Buttercream
    • Bowl of easy cinnamon buttercream frosting.
      Cinnamon Buttercream

    Reader Interactions

    Comments

    1. kitchenmitts

      October 25, 2021 at 8:01 am

      Thanks for sharing!
      kitchenmitts

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

    St Patrick's Day Recipes:

    • Baileys chocolate tart with slices cut and one laid on its side to show layers in dessert.
      Baileys Chocolate Tart - Ultimate Baileys Irish Cream Dessert
    • A single cup of pistachio panna cotta topped with Amarena cherry syrup and pistachio brittle.
      Pistachio Panna Cotta - My New Favourite Creamy Dessert
    • Taking a bite of creamy Baileys cheesecake.
      No Bake Baileys Cheesecake
    • Cardamom pistachio pound cake on a wooden board being sliced.
      Cardamom Pistachio Cake

    Getting Ready for Easter:

    • Close up of a gooey chocolate chip shredded wheat Easter nest cake made with salted pretzels and topped with Cadbury mini eggs.
      Easy Chocolate Shredded Wheat Easter Nest Cakes
    • Slices of Easter brookies with mini egg cookie bar base topped with mini creme egg brownie top.
      Easter Brookies - Cadbury Mini Egg Cookie Bar Topped with Mini Creme Egg Brownies
    • Cadbury creme egg blondies.
      Creme Egg Blondies - Easy Springtime Treat Bar
    • Mini egg cookie cake close up of slice.
      Mini Egg Cookie Cake - Ultimate Giant Easter Cookie

    Featured In:

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Waiting for Blancmange