It’s still full-blown winter, but my mind is always jumping ahead of the seasons. I am thinking all things spring. I am so ready for it.
It’s not even that I’m suffering through Winter Storm Jonas. Uh, no. I’m in Florida. Are we feeling some cold snaps? Yep. And the heat broke in our house, so that was a fun, unexpected expense. *Frown.* But at least it’s Florida, so I’m not terribly miserable. No blizzards or horribly frigid temps. Actually, December was too hot!!
Nevertheless, my mind is onto spring, and I’m so ready for it. Once Christmas and New Years were over, it was like: bring on the citrus, berries, pineapple, coconut, angel food cake, pudding pies, and other light and refreshing desserts.
No more caramel, pumpkin, gingerbread, cranberry, or peppermint.
Spring is also the most beautiful season here in Florida. It just seems to be the least humid time of the year here, in the low-70s every day, and cool evenings. Perfection!
Lately, I am busy brainstorming all of the wonderful desserts that I’ll make for Easter and for springtime in general, and I’m very excited about it.
An idea that came to mind, and that I’d never tried before until recently, was this Pistachio Buttercream. Pistachio is something that always feels very ‘spring-y’ to me.
I think maybe it’s because most pistachio desserts are pastel green? And pastel colors remind me of spring, of course! Funny how most pistachio desserts don’t contain actual pistachios. It’s one of the few artificial flavors that is totally delicious!
I set out to make a Pistachio Buttercream recipe, and while I haven’t totally decided what I’m going to slather it onto yet, I have all sorts of awesome ideas. Might make for a delicious frosting to these pistachio sugar cookie bars, or my grandma’s pistachio bread.
I’m not too concerned – I know I’ll put this pistachio buttercream to excellent use. I could even just spread it onto crackers or ‘Nilla wafers.
This was so simple to make. Just as easy as any standard buttercream recipe. I mixed together some instant pistachio pudding mix with milk, and then whipped that together with butter and powdered sugar.
The texture was silky smooth, and very light and fluffy. Let your mixer do the work, whipping away, and you’ll end up with a flavorful and sweet Pistachio Buttercream that will make for an excellent frosting to a great many springy desserts!