Pistachio Cream Cheese Frosting: A creamy easy to make frosting with a hint of pistachio flavor. This delicious pistachio pudding frosting has only a few ingredients. Perfect for cupcakes, sheet cakes, layer cakes and cookies.
If you love pistachio anything like I do, then you are going to love this pistachio cream cheese frosting!
IDEA: Use store bought pecan sandies, smear on some pistachio cream cheese frosting, add another cookie to the top for a perfect semi homemade sandwich cookie. Pistachio Pudding
Using a pudding mix is the easiest way of bringing flavor to a frosting recipe. The pudding creates a light and fluffy frosting that isn’t crazy sweet. Pistachio Paste
If you would like to go the more natural route you can add pistachio paste instead of the pudding mix. Click here for the recipe→ HOMEMADE PISTACHIO PASTE How to Make Pistachio Pudding Frosting
INGREDIENTS (full printable recipe below) 1 (3.4 ounce) box instant pistachio pudding powder 1 (8 ounce) block cream cheese, softened ½ cup unsalted butter, softened 2 teaspoon vanilla extract 5 cups powdered sugar 1 tablespoon milk or water DIRECTIONS Whip together the cream cheese, butter and vanilla until creamy. If pipping on frosting, sift pudding mix (the mix comes with pieces of pistachios) into the cream cheese mixture. If not then pour the dry pudding mix into the cream cheese mixture. Gradually beat in dry pudding mix and powdered sugar until frosting reaches spread or pipping consistency. If frosting is too thick add milk or water. Continue whipping until the frosting is light and fluffy (about 3 minutes). For a Smooth Frosting
If you plan on piping the frosting then you are going to want to remove the pistachio bits out of the pudding mix. The best tool for that job is your handy sifter. How to Store Pistachio Cream Cheese Frosting
STORE: Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months. REVIVE: For frostings that are frozen or refrigerated. Set them on the counter and wait for them to come to room temperature. Spoon into a large mixing bowl. Fit the mixer with a paddle attachment, beat on medium high until light and fluffy (about 3 minutes. Why Should My Ingredients Be At Room Temperature?
This one is simple. The recipe calls for “softened” or “room temperature” butter and cream cheese. This simple step will make it easier for you to reach a light and fluffy frosting. No one wants chunks of butter or cream cheese in their frosting. Just lay the butter and cream cheese on the counter until when pressed with your finger it gives and makes a indention, without your finger sliding anywhere. Firm, but not cold. Lightly softened without being greasy. MORE FROSTING RECIPES
HOW TO SWIRL MULTIPLE COLORS OR FROSTING 2. ORANGE BUTTERCREAM FROSTING 3. PUMPKIN SPICE LATTE BUTTERCREAM FROSTING 4. ALMOND BUTTER FROSTING 5. BANANA CREAM FROSTING 6. THE ULTIMATE DARK CHOCOLATE CREAM CHEESE FROSTING
1 (3.4 ounce) box instant pistachio pudding powder
1 (8 ounce) block cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
5 cups powdered sugar
1 tablespoon milk or water
Whip together the cream cheese, butter and vanilla until creamy. If pipping on frosting, sift pudding mix (the mix comes with pieces of pistachios) into the cream cheese mixture. If not then pour the dry pudding mix into the cream cheese mixture. Gradually beat in dry pudding mix and powdered sugar until frosting reaches spread or pipping consistency. If frosting is too thick add milk or water. Continue whipping until the frosting is light and fluffy (about 3 minutes).
Did you make this recipe? Pin it for Later!
Mention @Lady Behind the Curtain or tag #ladybehindthecurtain
NEVER MISS A POST
Sign up for my newsletter and receive my recipes and Etsy store updates in your inbox. Easy to see anytime and saved for safe keeping. Click here and sign up today—->>>> CURTAIN CALL NEWSLETTER
I’ve been looking for a great frosting recipe all day and found it here! I substituted the vanilla extract for almond and it is absolutely divine… I had to keep myself from taking the excess and eating it with a spoon!
The Pistachio Cream Cheese Icing is an excellent icing. An icing, when topped on a Pistachio Cake, will make your toes twiddle. It’s very delicious! I’ll give this icing 5 stars! Thanks “Lady Behind The Curtain” for sharing…
You’re Welcome Gritsie…and thanks for the nice comment. 🙂
Thanks for the great rating Gritsie!
I make cupcakes in jars. I used this icing on between red velvet cake slices and layered it. Not only did it look amazing, it tastes great!! Thankyou!
Yay! That’s awesome LaDonna. Thanks for letting me know. 🙂
Quick Question? What size box of instant pistachio pudding mix do you use? I see a 3.4 or 1z Jello Brand box? Thanks
Hi Nick, Use a 3.4 ounce box.
If I don’t have powder sugar at the moment what would you recommend I substitute? granulated sugar? with same measurements as powder sugar?
Hi Ally, make your own powdered sugar by adding granulated sugar to a blender or food processor and grinding it until it becomes a powder.
I loved this recipe but also added Almond extract (2tsp) to draw out the nut flavoring in addition to using the vanilla extract.
Awesome idea Bonni!
Can pistachio paste be used rather than the pudding?
Hi Francesca, I’ve never used pistachio paste so… I don’t know.