Pistachio buttercream frosting

Yield: 1 Servings

Measure Ingredient
1¼ cup Half and half
¾ cup Unsalted pistachio nuts
½ cup Sugar
4 larges Egg yolks
2 tablespoons All purpose flour
1 teaspoon Vanilla extract
1 cup (2 sticks) unsalted butter; room temperature

Use to frost White Chocolate Easter Cake with Strawberries 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.

Using electric mixer, beat unsalted butter in large bowl until fluffy. Add pastry cream by ¼ cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)

Makes About 3 Cups

Bon Appétit April 1995

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998

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