Recipe - Pistachio Buttercream Frosting

1 One fourth cup Half and half
Three fourths cup Unsalted pistachio nuts
One half cup Sugar
4 lg Egg yolks
2 tablespoon All purpose flour
1 teaspoon Vanilla extract
1 cup (2 sticks) unsalted butter;
room temperature

Use to frost White Chocolate Easter Cake with Strawberries

Bring half and half and pistachios to boil in heavy small saucepan. Remove
from heat; cover and let stand 1 hour. Whisk sugar, yolks and flour in
medium bowl to blend. Bring half and half mixture to simmer; gradually
whisk into yolk mixture.Return to same saucepan; stir over medium heat
until mixture bubbles thickly, about 5 minutes. Mix in vanilla. Transfer to
processor; blend until nuts are very finely chopped. Transfer pistachio
pastry cream to bowl. Cover and cool to room temperature, about 2 hours.

Using electric mixer, beat unsalted butter in large bowl until fluffy. Add
pastry cream by One fourth cupfuls, beating well after each addition. (Can be
prepared 2 days ahead. Cover and refrigerate. Bring to room temperature
before using.)

Makes About 3 Cups

Bon Appétit April 1995

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 26, 1998