Pistachio Frosting Recipe


Ingredients (6)

  • 5 1/2 ounces egg yolk (shy 2/3 cup; 155g), from about 10 large eggs
  • 5 1/4 ounces plain or lightly toasted sugar (about 3/4 cup; 145g); see note
  • 1 ounce liqueur or amaro, such as Cardamaro, Maraschino, and rum, or just water (about 2 tablespoons; 30g)
  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, or more to taste
  • 16 ounces unsalted butter (4 sticks; 455g), softened to about 65°F (18°C)
  • Homemade pistachio paste to taste, up to 14 ounces (396g)


Learn how to make this recipe at Serious Eats