Pistachio Buttercream Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Use to frost White Chocolate Easter Cake with Strawberries Ingredients:
1 1/4 cups half and half |
3/4 cup unsalted pistachio nuts |
1/2 cup sugar |
4 large egg yolks |
2 tablespoons all purpose flour |
1 teaspoon vanilla extract |
1 cup (2 sticks) unsalted butter, room temperature |
Directions:
1. Bring half and half and pistachios to boil in heavy small saucepan. Remove from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in medium bowl to blend. Bring half and half mixture to simmer; gradually whisk into yolk mixture.Return to same saucepan; stir over medium heat until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to processor; blend until nuts are very finely chopped. Transfer pistachio pastry cream to bowl. Cover and cool to room temperature, about 2 hours.
2. Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
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