Pistachio Swiss Meringue Buttercream


  • 3-4 egg whites
  • 1 cup granulated sugar
  • 1.5 tsp vanilla
  • 3.5 sticks unsalted butter (softened)
  • 1 cup shelled pistachios (ground)


  1. On a double boiler, whip together egg whites and sugar until they reach 150°F.

  2. Remove from heat and continue whipping until stiff peaks form.

  3. Mix in butter and vanilla, and continue mixing until the texture is right for buttercream.

  4. Mix in the ground pistachios. (Once ground, there will be ~1/3 cup, don't mix in a cup of ground pistachios.)