Pistachio Cream Recipe
Mix butter and sugar together using the "beater" until fluffy and light (mousse like) then gradually add the eggs (one by one until fully absorbed) followed by ground pistachio & flour
Stop as soon as the mixture is homogeneous
Use immediately (better)
If made ahead of time (stored in the fridge) you will have to beat it again (you may loose a bit of the fluffiness from over beating again)
Ingredients
Directions
Mix butter and sugar together using the "beater" until fluffy and light (mousse like) then gradually add the eggs (one by one until fully absorbed) followed by ground pistachio & flour
Stop as soon as the mixture is homogeneous
Use immediately (better)
If made ahead of time (stored in the fridge) you will have to beat it again (you may loose a bit of the fluffiness from over beating again)
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