Smooth Pistachio Cream (Print Version)
# Ingredients:
→ Buttercream Base
01 -
1 cup of unsalted pistachios, shelled
02 -
3–4 tablespoons of heavy cream
03 -
1 cup of softened butter, unsalted
04 -
3 cups of powdered sugar
05 -
1 teaspoon of vanilla extract
06 -
Natural green food coloring (just a drop or two)
07 -
A small pinch of salt
# Instructions:
01 -
In a dry pan over medium heat, give the pistachios a quick toast for a few minutes (3-5) to bring out their flavor. Cool them down completely before using.
02 -
Pop the cooled pistachios into a food processor. Blend until totally smooth, scraping down the sides as you go.
03 -
Whip the butter in a big bowl with a mixer for about 2 minutes. Keep going until it looks light and soft.
04 -
Sift the powdered sugar into the bowl gradually along with the salt. Start mixing on a low setting to avoid making a mess, then move to medium-high until it's all mixed in.
05 -
Toss the pistachio paste into the buttery mixture. Beat it until it's fully blended.
06 -
Pour heavy cream in, one tablespoon at a time, until the buttercream feels just right. Stir in the vanilla and a little food coloring, if you’d like.
07 -
Taste the buttercream and see if it needs a bit more vanilla or salt. Adjust if needed.
# Notes:
01 -
Toasting the pistachios brings out their best flavor.
02 -
Using organic ingredients can make a big difference in taste.