Buttercream is tough, but delicious. Making your own frosting is a step in the direction of mastering pastries. If that’s not on your bucket list, you can use store bought buttercream. I recommend Duncan Hines buttercream for this recipe if you go that route.

Buttercream Ingredients:

100 grams (Half a Cup) granulated sugar

226 grams (two sticks) softened unsalted butter

5 egg yolks

1 teaspoon of vanilla

3 tablespoon of water

1 pinch  of salt

1½ teaspoon of green food coloring

Instructions:

1. Combine water and sugar in a saucepan and heat over low heat. Stir until sugar dissolves. Then turn the heat to medium-high and bring the mixture to a boil.
2. In the bowl of a stand mixer with a whisk attachment, beat until foamy and voluminous. 
3. Cook the sugar syrup so it reaches 240 degrees Fahrenheit (A candy thermometer is good to have but not entirely necessary. You can carefully do it by eye.), ever so slowly drizzle the syrup into the egg yolks while the mixer is running on low. Continue mixing until the mixture has cooled to room temperature. 
4. Add in small cubes of butter one at a time. Then, add pistachio extract and salt. Mix until creamy and well incorporated. Fold in food coloring.