If you are searching for that perfect, silky frosting that feels both indulgent and light, then you will absolutely love this Pistachio Italian Meringue Buttercream Recipe. It combines the smoothness of vegan butter with the nutty, aromatic charm of pistachio butter, all built upon a fluffy Italian meringue made from aquafaba. This unique buttercream has a delicate structure, offering a luscious mouthfeel and vibrant flavor that can elevate any cake or cupcake to an extraordinary treat. Whether you’re vegan or simply seeking a sophisticated twist on classic buttercream, this recipe delivers a dreamy texture and stunning taste every time.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Pistachio Italian Meringue Buttercream Recipe lies in a handful of simple yet essential ingredients. Each one plays a vital role in creating the perfect balance of flavor and texture—bringing creaminess, sweetness, stability, and of course, that irresistible pistachio note.
- Aquafaba (234 g): This is the star vegan egg white substitute that whips into a fluffy, glossy meringue base.
- Caster sugar or granulated sugar (250 g total): Divided into 200g for syrup and 50g for stabilizing the meringue, sugar adds sweetness and structure.
- Water (60 ml): Essential for dissolving the sugar to create the syrup that forms the backbone of the Italian meringue.
- Lemon juice (¼ tsp): Adds acidity that helps stabilize the meringue and enhances flavor; you can also use cream of tartar or apple cider vinegar.
- Vegan block butter (250 g): Provides richness and creaminess, choose one that’s unsalted and at room temperature for the best results.
- Pistachio butter (100 g): This flavorful butter gives the frosting its nutty personality and gorgeous green tint.
How to Make Pistachio Italian Meringue Buttercream Recipe
Step 1: Reduce the Aquafaba
Start by pouring the aquafaba into a saucepan and bringing it to a gentle boil. Then simmer it until it reduces to half a cup (approximately 118 ml). This step concentrates the proteins for a sturdier meringue and can be done ahead to save time.
Step 2: Prepare the Sugar Syrup
Mix 200g sugar with water in a saucepan and let it sit briefly until a paste forms. Heat it gently without stirring as it reaches 116°C (240°F). This hot syrup, when combined with your meringue, creates that luscious and stable Italian meringue base essential to this recipe.
Step 3: Whip the Aquafaba
In a completely clean and dry bowl, whip the reduced aquafaba with lemon juice until soft peaks form, about 5 minutes. The acid helps produce a firmer foam that will hold up beautifully under the butter’s richness.
Step 4: Add Remaining Sugar to the Meringue
Gradually whisk in the remaining 50g sugar, a little at a time, continuing to beat the mixture until it becomes glossy and firm, adding sweetness and essential stability.
Step 5: Incorporate the Sugar Syrup
While continuously whisking, slowly drizzle in the hot sugar syrup into the aquafaba. Keep beating for 10 to 15 minutes until the mixture cools to room temperature and reaches a luscious, thick meringue stage.
Step 6: Add Butter to the Meringue
Begin adding chunks of room temperature vegan butter one at a time, whisking briefly between additions. While the mixture may loosen initially, don’t worry—it will firm up as all the butter blends in, yielding that classic buttercream texture you love.
Step 7: Flavor with Pistachio Butter
Finally, fold in the pistachio butter and whisk on low speed for a couple more minutes. This step infuses the frosting with that irresistible nutty flavor and adds a subtle green hue that’s both beautiful and delicious.
Step 8: Storage
Once made, store your Italian meringue buttercream in an airtight container in the fridge. It will firm up when chilled, so allow it to soften to room temperature before using to achieve that perfectly creamy consistency.
How to Serve Pistachio Italian Meringue Buttercream Recipe
Garnishes
This Pistachio Italian Meringue Buttercream Recipe really shines when paired with simple, elegant garnishes. Chopped roasted pistachios sprinkled on top bring a delightful crunch and visual appeal. A dusting of edible rose petals or a drizzle of white chocolate can add romantic flair for special occasions.
Side Dishes
The richness of this buttercream makes it an excellent partner for lighter, subtle treats. Think delicate vanilla or almond sponge cakes. Fresh berries like raspberries or strawberries provide a juicy contrast, while citrus zest or candied peel can brighten the profile and keep things interesting.
Creative Ways to Present
Get playful with your presentation! Use a piping bag fitted with a star tip to create elegant swirls atop cupcakes or layer this buttercream between thin cake layers. For a trendy rendition, spread it on vegan macarons or sandwich it between cookies to make irresistible petit fours guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Any leftover Pistachio Italian Meringue Buttercream Recipe can be stored in an airtight container in the refrigerator for up to one week. Remember, it will harden when chilled, so bring it back to room temperature and whisk lightly before use to restore its creamy, spreadable texture.
Freezing
You can freeze this buttercream for up to one month. When ready to use, thaw it in the refrigerator overnight, then warm to room temperature and gently re-whisk. This ensures it regains its smooth consistency without separating.
Reheating
Avoid heating this buttercream in a microwave or on direct heat, as it can split. Instead, place the chilled buttercream in a bowl at room temperature until softened. Whipping it gently afterward will bring it back to life, perfect for frosting your favorite baked goods.
FAQs
Can I use regular egg whites instead of aquafaba in this recipe?
While the original recipe uses aquafaba to keep it vegan-friendly, you can substitute egg whites if preferred. However, cooking and whipping times might vary, and the texture could be slightly different.
What if I don’t have a candy thermometer? How can I tell when the sugar syrup is ready?
It’s best to use a candy thermometer for precision, but if you don’t have one, boil the mixture until it forms a soft ball in cold water when dropped. This usually corresponds to the 116°C mark for Italian meringue.
Can I substitute pistachio butter with pistachio paste or finely ground pistachios?
Pistachio paste can work if it has enough fat content, but the texture may slightly differ. Finely ground pistachios won’t add the same creaminess and might make the buttercream grainy.
How long does the whipped meringue stage take?
Whipping the aquafaba with sugar and after adding the syrup usually takes about 15 to 20 minutes until cooled to room temperature with glossy, thick peaks. Patience is key for stable Italian meringue!
Can this buttercream be used for cake decorating and piping?
Absolutely! Once it reaches room temperature and has a smooth texture, this buttercream is perfect for spreading, piping, and sculpting detailed cake decorations thanks to its stability and texture.
Final Thoughts
I cannot recommend this Pistachio Italian Meringue Buttercream Recipe enough if you want to wow your family and friends with an elegant, light, yet deeply flavorful frosting. Its creamy texture and unique nutty twist make it an absolute joy to work with and taste. So go ahead, try it out for your next baking adventure—you might just find your new favorite signature buttercream!
Print
Pistachio Italian Meringue Buttercream Recipe
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Total Time: 6 minutes (plus chilling time for aquafaba reduction and meringue preparation)
- Yield: Approximately 4 cups (serves 16)
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Pistachio Buttercream is a luscious vegan buttercream made using aquafaba to create a smooth, airy Italian meringue base, combined with vegan butter and rich pistachio butter for a nutty, creamy flavor. Perfect for frosting cakes and cupcakes, this recipe yields approximately 4 cups of silky, spreadable frosting that is dairy-free and vegan-friendly.
Ingredients
For the Aquafaba Reduction
- 234 g aquafaba
For the Sugar Syrup
- 250 g caster sugar, separated into 200 g and 50 g
- 60 ml water
For the Meringue
- ¼ teaspoon lemon juice (or cream of tartar or apple cider vinegar)
For the Buttercream
- 250 g vegan block butter, room temperature and cut into 1 inch chunks
- 100 g pistachio butter
Instructions
- Reduce the aquafaba: Pour the aquafaba into a saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer until the liquid reduces to about half a cup (118 ml), approximately 5 minutes, checking volume regularly. Once reduced, transfer it to a jar and refrigerate for at least one hour or overnight.
- Make the sugar syrup: Combine 200 g of caster sugar with the water in a saucepan, gently stir to form a sugar paste and let it sit for a minute. Place over medium-high heat without stirring and let the syrup reach 116°C (240°F) according to a candy thermometer, about 10-12 minutes.
- Whip the aquafaba: In a large, dry, grease-free bowl, whip the chilled aquafaba and lemon juice with a mixer on high speed for 5 minutes until soft peaks form.
- Add remaining sugar: Gradually add the remaining 50 g caster sugar, a little at a time, while continuing to whisk for another 3 minutes until the aquafaba is glossy and holds stiff peaks.
- Incorporate the sugar syrup: Slowly drizzle the hot sugar syrup into the whipped aquafaba while continuously whisking. Continue whisking for 10-15 minutes until the meringue cools to room temperature.
- Add butter: With the mixer running on low, add the vegan butter chunks one at a time, allowing each piece to incorporate fully before adding the next. The mixture will look flat initially but will thicken into a creamy buttercream after all butter is added. Continue whisking on low speed for 5 minutes.
- Flavor the buttercream: Add the pistachio butter and whisk on low speed for an additional 2 minutes until fully combined and smooth.
- Storage: Store the pistachio buttercream in an airtight container in the refrigerator. It will firm up when chilled, so allow it to return to room temperature before using for easier spreading.
Notes
- Reducing the aquafaba can be done in advance and refrigerated for convenience.
- Using a candy thermometer is essential to reach the correct sugar syrup temperature for proper texture.
- Ensure the mixing bowl and utensils are completely clean and free of any oil or grease to achieve perfect meringue.
- The vegan butter should be at room temperature for easier incorporation and a smooth texture.
- This buttercream is best stored refrigerated and brought to room temperature before use as it will harden when cold.
