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Elegant layer cake covered in smooth pale green pistachio buttercream frosting on rustic wooden table with scattered pistachios

Pistachio Buttercream

This luxurious pistachio buttercream combines rich butter with authentic pistachio paste to create a creamy, flavorful frosting perfect for cakes, cupcakes, and desserts. The recipe uses genuine pistachio paste instead of artificial flavoring for natural color and incredible nutty depth.
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Prep Time 5 minutes
Mixing Time 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dessert, frosting
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Stand mixer with paddle attachment
  • fine-mesh sieve
  • rubber spatula
  • measuring cups
  • - Measuring spoons

Method
 

  1. 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 seconds to loosen.
  2. Add the pistachio paste and beat for another 30 seconds until combined.
  3. Sift about half of the powdered icing sugar into the bowl of the mixer. Beat on medium-low until incorporated.
  4. 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.

Notes

Butter must be properly softened to room temperature for best results. Store covered at room temperature for up to 2 days, refrigerated for 1 week, or frozen for 3 months. Re-whip before using if stored. For best flavor, let buttercream rest overnight before using.