Pistachio Buttercream

• 2 cups unsalted butter, at room temperature
• 4 cups confectioners' sugar, sifted
• 1/2 cup whole milk
• 2 tablespoons vanilla extract
• 2 tablespoons pistachio paste*
• 6 to 8 drops natural yellow food coloring such as India Tree*, optional
• 2 drops natural blue food coloring such as India Tree*, optional

1. In a stand mixer fitted with the paddle attachment (or a handheld mixer with an eggbeater or whisk attachment), beat butter on high speed until as pale as ivory and very fluffy, at least 5 minutes. Scrape sides and bottom of bowl twice while beating.
2. Turn the mixer to low and gradually add sugar. When combined, scrape bowl again, then slowly drizzle in milk and vanilla; mix until combined. Mix in pistachio paste. If you'd like the frosting to be greener, in a small bowl, blend yellow and blue food colorings to make a green tint, scrape into frosting, and mix to blend. Scrape bowl again.
3. Turn the mixer to high and beat the buttercream until extremely fluffy, 8 to 10 minutes. "It should look almost like whipped cream, and should lose the waxy sheen that butter has."
4. Make ahead: Up to 3 hours at room temperature. Although you can make buttercream a few days ahead and chill, it will take a while to return it to room temperature (about 3 hours) and re-whip to the proper cloudlike texture--much longer than just making it fresh.
5. *Find pistachio paste and natural food colorings at well-stocked grocery stores and online.

unsalted butter, sugar, milk, vanilla, pistachio paste

Taken from www.myrecipes.com/recipe/pistachio-buttercream (may not work)