Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/3 cup (85g) pure pistachio paste
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.2ml) pure almond extract
  • 2 1/2 cups (300g) powdered sugar, sifted
  • 1.5 tbsp (22ml) heavy cream
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Beat the softened butter in a mixing bowl on medium-high speed for 3-5 minutes until the color is pale ivory and the volume is light and whipped.
  2. Add the pistachio paste, vanilla extract, and almond extract. Beat on medium speed until the paste is fully integrated and the frosting is a consistent, muted green.
  3. Turn the mixer to low and gradually add the sifted powdered sugar and sea salt one cup at a time. Once incorporated, increase speed to medium-high for 2 minutes.
  4. If the frosting is too stiff, add heavy cream one tablespoon at a time until the buttercream reaches a soft peak consistency.