Free Recipe Pistachio Buttercream Frosting
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pistachio Buttercream Frosting Recipe
1-1/4 c Half and half
3/4 c Unsalted pistachio nuts
1/2 c Sugar
4 lg Egg yolks
2 tb All purpose flour
1 ts Vanilla extract
1 c (2 sticks) unsalted butter;
-room temperature
Pistachio Buttercream Frosting Preparation
Use to frost White Chocolate Easter Cake with Strawberries Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours. Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Makes About 3 Cups Bon Appetit April 1995 on Feb 26, 1998
Cooking Temperature:
Recipe Serves: 1
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