Toasted sugar, rich buttercream, and a splash of liqueur make for a luxurious topping for all your favorite breads and cakes.
Using toasted sugar brings the overall sweetness into balance, adding complexity of flavor.At 155°F , the egg yolk s will be fully cooked.
Testing the finished buttercream with a thermometer helps rule out problems related to temperature, a common concern in recipes built on butter. The rich custard flavor of French buttercream gives this pistachio frosting a gelato-like quality that's hard to resist, with a hint of caramel from toasted sugar, and splash of liqueur to add a complementary note .gives this frosting the best color, consistency, and flavor, particularly when made with Sicilian pistachios. Take care when working with commercial pastes, as they can vary considerably from brand to brand, due to various proportions of added sugar and oil.
Whip the egg yolk mixture at high speed until fluffy, stiff, and beginning to ball up around the whisk, about 8 minutes. With mixer still running, add butter a few tablespoons at a time, waiting only a second or two between additions. In the end, the buttercream should be thick, creamy, and soft but not runny, around 72°F . When the consistency has been properly adjusted , begin whipping in the pistachio paste a few tablespoons at a time, to achieve the desired intensity of flavor.
Use buttercream right away or transfer to a large zipper-lock bag, press out the air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. Rewarm to 72°F and re-whip before using.If warmer than 74°F , the buttercream will be soft and loose; pop it in the fridge for 15 minutes and re-whip to help it thicken and cool.
Butter Buttercream Cake Dessert Egg Yolk Icing Vanilla
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