Pistachio Buttercream Frosting

Instructions

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the yolks until light in color, 3 to 5 minutes.

In a small saucepan over high heat, combine the water, sugar, and salt, stir constantly to dissolve the sugar.

Once the sugar mixture comes to a boil stop stirring. Continue to boil until the mixture registers 240°F (115°C) on a candy thermometer, 5 to 10 minutes.

Turn the mixer on low, and carefullycarefully, I say!slowly dribble in the sugar syrup, avoiding the spinning beater. Once the sugar syrup is incorporated, bump the speed up to medium-high and continue beating until the mixture is completely cool, about 5 minutes. TESTER TIP: If the egg mixture is even the least bit warm, it'll melt the butter, and you'll be staring at a puddle--of frosting and your tears.

Once the mixture is cool, add the butter, a knob at a time, beating until the buttercream is luscious and smooth, about 5 minutes.

Spoon in the pistachio butter and whir to combine until silky smooth, about 1 minute.

Dessert