Pistachio Swiss Meringue Buttercream Frosting

Aug 16, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Tahitian Vanilla: Extract Medium

Cupcakes piped with pistachio Swiss meringue buttercream frosting

A silky, not-too-sweet pistachio Swiss meringue buttercream frosting that pipes smooth, sharp decorations. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

Prep 30 min

Cook 10 min

Total 40 min

Yield 24 cupcakes

Diet —

Ingredients

Adjust yield

cupcakes

4.0 (132.0 g)large egg whites, about 1/2 cup, room temperature
1.0 cup (200.0 g)granulated sugar
1 ½ cups (340.0 g)unsalted butter, 3 sticks, softened but cool (about 65°F), cut into tablespoons
¼ tspfine sea salt
⅓ cup (90.0 g)pistachio paste
2.0 tsp (10.0 ml)VanillaGoods pure vanilla extract

Make it at home

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Instructions

Whisk the egg whites, sugar, and salt in a heatproof stand mixer bowl set over a pan of simmering water (the bowl shouldn't touch the water). Whisk constantly until the sugar dissolves and the mixture reaches 160°F, 4 to 6 minutes.
Move the bowl to the mixer and whip with the whisk on high until thick, glossy, stiff peaks form and the bowl feels completely cool, 8 to 10 minutes.
Switch to the paddle. On medium speed, add the butter 1 tablespoon at a time, letting each piece blend in. If it looks curdled, keep beating; if it looks soupy, refrigerate the bowl for 10 minutes and beat again.
Beat in the vanilla and pistachio paste until silky and smooth, about 1 minute.

Tips

Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
Storage: Keep at room temperature for up to 1 day, refrigerate for up to 1 week, or freeze for up to 3 months. Bring chilled buttercream to room temperature, then beat until smooth.

Recipe FAQ

How long does it take to make pistachio swiss meringue buttercream frosting?

Plan on 30 minutes of prep and 10 minutes of cooking. It makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

How should I store pistachio swiss meringue buttercream frosting?

Keep at room temperature for up to 1 day, refrigerate for up to 1 week, or freeze for up to 3 months. Bring chilled buttercream to room temperature, then beat until smooth.

Can I use a different form of vanilla?

use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

160 Calories / serving

13.4g Fat

9.4g Carbs

1.3g Protein

8.8g Sugar

Whole recipe (24 servings): ~3840 cal · 322g fat · 226g carbs · 31g protein · 211g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 160 calories

What it takes to burn one serving

Brisk walking 30 min·1.8 mi·~3500 steps
Walking uphill or incline treadmill 22 min·1.1 mi·~2200 steps
Moderate cycling 16 min·3.2 mi
Swimming laps 22 min
Jogging 16 min·1.3 mi·~2550 steps
Stair climbing 15 min·~1350 steps
Dancing 26 min
Bodyweight circuit training 16 min
Cleaning, errands, or playing with the dog 37 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.