Pistachio Buttercream
Makes about 4½ cups
  • 1 cup (142 grams) shelled roasted pistachios
  • 1 teaspoon (5 grams) olive oil
  • 3 cups (360 grams) confectioners’ sugar
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 tablespoon (15 grams) whole milk
  1. In the work bowl of a food processor, place pistachios and oil; pulse until a thick paste forms, about 5 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat pistachio paste, confectioners’ sugar, butter, and milk at medium-low speed until light and fluffy, 2 to 3 minutes. Use immediately, or refrigerate for up to 2 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pistachio-apricot-cake/