Pistachio Buttercream Frosting - The Stay At Home Chef

This Pistachio Buttercream Frosting is so good. Pistachios are everywhere lately and we’re not complaining! Buttery, nutty pistachios give this frosting the perfect salty-sweet ratio that we can’t get enough of. And seriously, why buy store-bought when you can whip up a bowl of homemade frosting that tastes 100 times better? Ridiculously easy and ready in only 10 minutes!

Contents

Why Our Recipe Ingredient Notes Butter vs Margarine Frosting Consistency Use it to Frost…Storage Instructions

For more frosting recipes, try our original Buttercream Frosting or our Cream Cheese Frosting.

Why Our Recipe

So good you are going to want to frost anything and everything!
Elevates cupcakes, cakes, cookies, and more to gourmet status.
Easy to make and ready in only 10 minutes.

We love a homemade buttercream frosting for our cakes and cookies, and pistachios take this recipe to the next level! This frosting has a smooth, buttery consistency with a slight crunch from the blended pistachio nuts. Whether you’re frosting a homemade baked treat or need something pretty to top off what you’ve picked up from the grocery store (we won’t tell), this quick and easy frosting does the trick. Garnish with a sprinkle of crushed pistachios and you have a treat that looks good and tastes even better.

Ingredient Notes

Pistachios: We use roasted, salted pistachios without the shells—straight from the bag!
Salted Butter: You can use unsalted but we love how salted butter complements the pistachios. Make sure your butter is softened at room temperature.
Vanilla Extract: Opt for pure vanilla extract if possible for the best results.
Powdered Sugar: Provides sweetness and structure. For a thicker frosting, simply add more powdered sugar.

Butter vs Margarine

When it comes to making buttercream frosting, the type of butter that you use can make a big difference in the flavor and consistency of the frosting. Butter provides the structure for buttercream. You can use either salted or unsalted butter, but It is important to use real, high-quality butter in this recipe, with a higher fat content and lower water content. Substituting the butter with margarine or shortening is not recommended and will produce lower-quality results. Be sure that the butter is at room temperature for the smoothest frosting. Cold butter does not whip well.

Frosting Consistency

Too Thick: If the frosting is too thick for your liking, add milk to thin it out. Add a teaspoon at a time until it reaches the desired consistency.

Too Thin: If you like a thicker frosting, powdered sugar will thicken it up. Add about 1/8 of a cup a little at at time, mixing in between.

Closeup of Pistachio Buttercream Frosting on a cookie with a bite taken out of it.

Use it to Frost…

Cake: Take your cake to the next level and frost with this delicious pistachio buttercream. This frosting pairs well with a standard vanilla cake, making the pistachio flavor the star of the show. Pistachios also compliment the nutty, warm flavor of coconut cake.

Cupcakes: Whip up a batch of cupcakes and top with this pretty frosting. We recommend a simple white cupcake or, if you’re looking for some decadence, pair with a rich chocolate cupcake.

Cookies: This creamy frosting and a sugar cookie make the perfect pair. Why grab a basic, pink sugar cookie from a cookie shop when you can make a whole batch at home with this luxurious and creamy, homemade frosting?

Storage Instructions

Refrigerate in an airtight container for up to 2 weeks. Before using, let it come to room temperature.

Freeze in an airtight container or resealable plastic freezer bag for up to 3 months. Thaw in the refrigerator overnight, then bring it to room temperature and stir it well before using.