Pistachio Cream Frosting and Filling
This is a velvety smooth, not real sweet frosting and/or filling for cakes, cupcakes, muffins, brownies anywhere you want the flavor of pistachio in a creamy frosting or filling. It will fill and frost a two layer caker, 24 cupcakes and top a 9 by 13 inch cake or batch I f brownies.
Pistachio Cream Frosting and Filling
This is a velvety smooth, not real sweet frosting and/or filling for cakes, cupcakes, muffins, brownies anywhere you want the flavor of pistachio in a creamy frosting or filling. It will fill and frost a two layer caker, 24 cupcakes and top a 9 by 13 inch cake or batch I f brownies.
Cooking Instructions
- 1
Place pistachios in a large saucepan. Cover with water, bring to a boil and cook 2 minutes. This step is critical to soften the pistachos for a silky smooth En texture. Drain the pistachios.
- 2
Place drained pistachos in a food processor and blend until smooth. This wii take about 2 minutes, stopping to scrape down sides a few times.
- 3
Add butter and blend until smooth
- 4
Add one cup of the confectioner's sugar slowly in batches , blending until very smooth
- 5
In a large bowl beat cream to soft peaks, add vanilla and remaining 1 cup confectioner's sugar
- 6
Add a few spoonfulls of pistachio puree to cream, beat it in carefully. Don't overbeat. When cream is thickened fold in remaining pistacho puree to blend. At this point I added some green food coloring to get the classic green color, my pistachos were natural un colored pistachos
- 7
Refrigerate firm up for easy spreading or piping
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