Pistachio Pudding Buttercream Frosting The Kitchen Magpie Recipes

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PISTACHIO BUTTERCREAM FROSTING



Pistachio Buttercream Frosting image

Decadent pistachio pudding buttercream frosting! This delicious frosting combines my two favorite foods.

Provided by Karlynn Johnston

Categories     Dessert

Time 5m

Number Of Ingredients 4

1/2 cup salted butter
1/2 cup milk
3 tablespoons instant pistachio pudding powder
2 - 2 1/2 cups powdered sugar

Steps:

  • Using the paddle attachment on a stand mixer, cream the butter until light and fluffy.
  • In a measuring cup, combine the milk and the pudding mix until it's completely dissolved. If you do not dissolve it all at this point, you will have gritty icing!
  • Beat the pudding mixture into the butter completely.
  • Add in the powdered sugar, half a cup at a time, beating in completely.
  • Chill the icing for approximately 20 minutes, to allow the jello and the butter to set more completely.
  • Use to ice cakes and cupcakes.
  • Yield: Approximately 1 1/2 cups of icing. This will frost one standard sized bundt cake perfectly.

Nutrition Facts : Calories 87 kcal, Carbohydrate 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 125 mg, Sugar 3 g, ServingSize 1 serving

PISTACHIO PUDDING FROSTING



Pistachio Pudding Frosting image

Make and share this Pistachio Pudding Frosting recipe from Food.com.

Provided by Chef Mobyclick

Categories     Dessert

Time 15m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 5

1 (3 ounce) package instant pistachio pudding mix
1 1/2 cups milk
1/2 cup butter or 1/2 cup margarine
1/2 cup shortening
1 cup sifted powdered sugar

Steps:

  • Prepare pudding mix according to package directions using the 1 1/2 cups milk.
  • In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
  • Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
  • Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.

Nutrition Facts : Calories 302.5, Fat 26, SaturatedFat 11.5, Cholesterol 36.9, Sodium 104.3, Carbohydrate 17.1, Sugar 14.7, Protein 1.6

PISTACHIO BUTTERCREAM FROSTING



Pistachio Buttercream Frosting image

Provided by Lane Crowther

Categories     Food Processor     Mixer     Dairy     Dessert     Easter     Pistachio     Bon Appétit     Los Angeles     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes About 3 Cups

Number Of Ingredients 7

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

Steps:

  • 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.)

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