Ingredients
Method
- Place your mixing bowl and whisk attachment in the refrigerator to chill for 10 minutes until very cold.
- In the chilled bowl, combine the cold mascarpone, sifted powdered sugar, vanilla extract, and pistachio paste. Beat on medium speed until smooth and creamy, about 1 minute.
- With the mixer running on medium speed, gradually pour in the cold heavy cream. Continue beating until the mixture thickens and becomes fluffy, about 2 to 3 minutes.
- The frosting is ready when it is firm, creamy, and holds stiff peaks on the whisk. Do not overbeat, or it may curdle.
- If desired, add a tiny drop of green gel food coloring and whip just a few seconds more for a brighter green hue. Use the frosting immediately to frost cupcakes, fill a cake, or top your favorite desserts.
Nutrition
Notes
If you can't find pure pistachio paste, make your own by blending 1/2 cup shelled pistachios with 1 tablespoon neutral oil until smooth. For a nut-free version, replace pistachio paste with an equal amount of almond paste and omit the green coloring. Store leftover frosting in an airtight container in the refrigerator for up to 3 days; re-whip before using. This recipe makes enough to generously frost 12 standard cupcakes or fill and frost a 6-inch layer cake. Avoid overmixing once the cream is added to prevent the mascarpone from separating. For best results, ensure all dairy ingredients are well chilled before starting.