The combo of orange and pistachio will always make my heart smile.
PISTACHIO ORANGE BUTTERCREAM
enough to fill and frost a 3 layer x 8” cake or 24 cupcakes
200g pistachio butter, recipe follows
1 tsp vanilla bean paste or extract
453g confectioners sugar
86g heavy whipping cream
zest of 2 medium oranges
In the bowl of a stand mixer fitted with a paddle attachment, combine the pistachio butter, butter, and vanilla. Mix on low until completely smooth.
Turn the mixer off and add in about half of the sugar. Mix until combined. Scrape down the bowl as needed.
Add in the cream, and mix on low until combined and very smooth.
Add in the remaining sugar and zest, and mix on low until smooth. Scrape down the bowl one more time, and turn the mixer to high for about 30 seconds. Use immediately.
175g pistachios, roasted, unsalted
55g confectioners sugar
1/4 tsp salt
1 tbsp oil, use what you like
Combine all of the ingredients in the bowl of a food processor fitted with a blade. Pulse a few times to combine.
Process on high until smooth and spreadable, ~3-5 minutes. Scrape down the sides and bottom as needed.