Comments on
Pistachio Cream Frosting and Filling
Roxy Elizabeth @cook_12453775
Why was my pistachio paste, once I added the 1st cup of icing sugar into it still really firm. I mixed in a few spoon to the whip cream, it was clumpy and then I tried folding in the rest, impossible. And then mixed it because it was lumpy anyways. Then I over mixed the whip cream. What should I have done differently
fenway @Fenway
I am sorry you had trouble, The important tips for a smooth silky pistachio cream is to be sure the butter is room temperature, add the sugar slowly and most importantly not to over mix the cream. Once the cream is to stiff it’s becoming butter and will clump. It needs to be in soft just forming peaks and folded in at the end.
Roxy Elizabeth @cook_12453775
Okay so it turned out pretty good, still a little gritty. I found that if I mix in a little cream into the pistachio pastes before whipping the cream and adding it. It was a lot lighter to fold in
fenway @Fenway
Are you blanching the nuts eniugh? They need to feel smooth between your fingers, if they have any crunch at all they will cause a gritty texture
