Pistachio Frosting Recipe
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Category
Frosting
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Cusine
French
What do you need?
How to make?
Ingredients
2 cups unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons heavy cream or milk
3/4 cup finely ground pistachios
Directions
Tear off a long strip of foil and crumple it into a thick ring. Place it in the bottom of a 3-quart saucier or similarly large, wide pot, and fill with roughly 1 1/2 inches water. Place over high heat until bubbling-hot, then adjust the temperature to maintain a gentle simmer. In a stainless steel stand mixer bowl, combine egg yolks, sugar, Cardamaro or other liquid ingredient, and salt. Place bowl over steaming water, stirring and scraping constantly with a flexible spatula, until egg yolk syrup reaches 155 degrees F . This should take only about 5 minutes; if the process seems to be moving slowly, simply turn up the heat. Transfer bowl to a stand mixer fitted with a whisk attachment.
Fill a large pot with a few inches of water. Place over high heat until bubbling-hot. In a large heatproof glass or ceramic bowl, combine egg yolks, sugar, Cardamaro or other liquid ingredient, and salt. Set bowl over the steaming water, then cook, stirring and scraping constantly with a flexible spatula, until egg yolk syrup register 155 degrees F ; this should take no longer than 8 minutes; if the process seems to be moving slowly, simply turn up the heat. Scrape mixture into stand mixer bowl and fit stand mixer with a whisk attachment.
