Pistachio buttercream
Pistachio buttercream tastes so delicious and is a real eye-catcher. The cream is perfect as a cupcake topping or for a cake. With our recipe you are guaranteed to succeed.
INGREDIENTS (For 4 servings)
100 g pistachios
200 ml milk
20 g vanilla pudding powder
30 g sugar
40 g icing sugar
175 g soft butter
PREPARATION
1st step
You need: pot, hand blender, mixer, two bowls, food processor, whisk
2nd step
Finely grind the pistachios in the food processor and set aside.
3rd step
Mix 2 tablespoons of milk with the vanilla pudding powder until smooth. Put the remaining milk in a saucepan with the ground pistachios and sugar and bring to the boil. Stir in the milk-pudding powder mixture with a whisk and simmer until the pudding thickens. Pour the pudding into a bowl and allow to cool to room temperature for 30 minutes, then puree finely.
4th step
Sift the icing sugar and beat it with the butter until creamy. Beat the pistachio pudding briefly as well, then add the butter mixture a tablespoon at a time and stir in. It is best to continue processing the cream straight away. The pistachio buttercream is enough for around 10 cupcakes and will keep for at least 3 days when refrigerated.
Our tip
This is how your pistachio buttercream will be nice and creamy
To prevent your buttercream with pistachio from curdling, the buttercream-icing sugar mixture should be at the same temperature as the pistachio pudding. Ideally, room temperature.
