112g unsalted butter
55g Pisti Pistachio Cream (I found it at Costco)
125g confectioner’s sugar
Method:
Using a paddle attachment on your stand mixer (or a hand mixer), cream softened butter with pistachio cream until light and fluffy
Add in confectioner’s sugar and paddle on low speed until completely incorporated
Once the sugar is incorporated, paddle on medium high speed for 2-3 minutes to make the buttercream super light and fluffy!
Use right away or store in the refrigerator in an airtight container with plastic wrap directly on the surface of the buttercream to ensure no flavor is absorbed from your refrigerator. Good for 2 weeks in the fridge and 3 months in the freezer.
For a longer process, but made completely from
scratch pistachio filling- check out this recipe and video below: