Pistachio Buttercream Frosting

1. 1

   Bring half and half and pistachios to boil in heavy small saucepan.

2. 2

   Remove from heat; cover and let stand 1 hour.

3. 3

   Whisk sugar, yolks and flour in medium bowl to blend.

4. 4

   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.

5. 5

   Mix in vanilla.

6. 6

   Transfer to processor; blend until nuts are very finely chopped.

7. 7

   Transfer pistachio pastry cream to bowl.

8. 8

   Cover and cool to room temperature, about 2 hours.

9. 9

   Using electric mixer, beat unsalted butter in large bowl until fluffy.

10. 10

    Add pastry cream by 1/4 cupfuls, beating well after each addition.

11. 11

    (Can be prepared 2 days ahead.

12. 12

    Cover and refrigerate.

13. 13

    Bring to room temperature before using.)

* Per serving · 4 servings · Values may vary.

No additional tips available.