pistachio buttercream

filed under: Decorating on October 6, 2013
  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • I just made this up because I was in a pinch.  And honestly, it was only after I tried to make this frosting from scratch.  It didnt work.  I gave up and bought the pudding.

    It’s good enough.  Scratch that, it’s good.  It really is!  I will shut up about all that now.

    Pistachio Buttercream!

     

    Pistachio Buttercream
    Prep Time
    5 mins
    Total Time
    5 mins
     

    I just made this up because I was in a pinch. And honestly, it was only after I tried to make this frosting from scratch. It didn't work. I gave up and bought the pudding.

    Course: Dessert
    Cuisine: American
    Keyword: Pistachio Buttercream
    Servings: 8 servings
    Author: Jen
    Ingredients
    • 1/2 c butter room temperature
    • 1 pkg pistachio pudding 3.4 ounce package
    • 3 c of confectioners sugar
    • 5 tbsp. cold milk
    Instructions
    1. Put butter in stand mixer (or using hand held mixer) and beat on medium until creamy, about 1 minute.
    2. Turn off mixer and add all the pistachio pudding and 1 cup of confectioners sugar.
    3. Turn mixer onto low and incorporate all the ingredients. Alternating the milk with the remaining sugar, add a tablespoon at a time and a 1/2 cup of confectioners sugar at a time until all ingredients are incorporated.

    I developed this buttercream (upon googleing I see that others have done this, so I am not claiming any originality here… I simply threw together what I had and tinkered until it was what I wanted) specifically for my Spumoni Cake.

    Spumoni Rose Cake!

    I absolutely adore the pistachio paired here with cherry and chocolate cake, but it is also amazing with plain chocolate cake.

    And white cake.

    And yellow cake. (really, the butter works beautifully with the slightly salty pistachio)

    Spumoni Rosette Cake!

    And ALL CAKE.  I want to EAT ALL THE CAKE and PISTACHIO BUTTERCREAM.

    I will stop yelling now.  But I still want to eat it all.  And so will you!

    Be sure to check out my new book, Surprise-Inside Cakes!

  • Jump to Recipe
  • Share
  • Pin
  • Tweet
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Kristi says:

    Should the pudding be instant or cook and serve? I’m making the spumoni cake tonight for my daughter’s birthday tomorrow. All of us can’t wait to eat it! 🙂

    • Amanda says:

      It should be the dry pudding powder. 🙂

  • Norma says:

    Love the flavor, but it was gritty. The pudding did not dissolve. Do I need to beat it longer?

    • Amanda says:

      That might help, yes.

    • bridget healy says:

      Yes, it was gritty! It felt like I was eating sugar in it…Do we have to refrigerate the cupcakes eith this frosting?

  • Sharon says:

    Sorry I’m a little slow. Should the pudding powder be the instant or cook kind? Thanks, Sharon from AL

  • Valerie says:

    Had awful time with this frosting..will never make it again..

    • Amanda says:

      Yes, using pudding in frosting can be challenging.

  • Rebecca says:

    Try sifting the pudding powder so u get the sugar graules out .. this helps to not make it gritty

  • Laurie Weinsoft says:

    I have a very old recipe for a pistachio Bundt cake. I’ve made it many times. There is a cool whip/pistachio type icing that fills the center of the cake. The cake also has the same pudding in the mix. We are talking 1970’s but still very good.

  • catherine says:

    From Kristi’s last comment, there are TWO kinds of pudding..instant and the cook/serve type. Both the instant and cook type are dry pudding powder. You just need to be a bit more clear and specify if the user should use the instant or the cook type pudding.

  • Don't Pass on Dessert!