Pistachio Buttercream Frosting

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Pistachio Buttercream Frosting Ingredients

1 1/4 c Half and half	2 tb All purpose flour
3/4 c Unsalted pistachio nuts	1 ts Vanilla extract
1/2 c Sugar	1 c (2 sticks) unsalted butter;
4 lg Egg yolks

Instructions for Pistachio Buttercream Frosting

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 1/4 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 App?tit April 1995 Posted to recipelu-digest by Sandy on Feb 26, 1998

Main Ingredient: Cuisine: Uncategorized

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