Pistachio Frosting Recipes

PISTACHIO BUTTERCREAM FROSTING

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.

PISTACHIO CAKE II

Steps:

• Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
• Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.

PISTACHIO CAKE AND FROSTING

Steps:

• Blend cake mix, eggs, oil, sprite ( I use 7-Up) and one box of pudding mix. Beat with a mixer for 2 minutes.
• Pour into a 9x13-inch pan.
• Bake 350 for 35-45 minutes. Cool completely.
• For frosting, stir one box of pudding mix with milk, then fold in cool whip.
• Spread on cooled cake.
• Keep refrigerated.

PISTACHIO PUDDING FROSTING

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.

PISTACHIO BUTTERCREAM FROSTING

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.)