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Using the bain marie method or a microwave melt the white chocolate, butter and milk, mix until smooth. In a blender or food processor add the skinned unsalted pistachios and blend until coarsely ground, add the sugar and blend until very finely ground.
Stir in butter one tablespoon at a time. Then add pistachio paste and food coloring, if desired. Continue to beat the cream until nice and smooth. * Disclaimer: All nutrition information are estimates only.
And with pistachio paste, this pistachio cream becomes an ultimate frosting/filling of all times! 1 WHAT IS THE DIFFERENCE BETWEEN FRENCH BUTTERCREAM AND SWISS BUTTERCREAM?
Using the bain marie method or a microwave melt the white chocolate, butter and 3 tablespoons of milk in a large bowl, mix until smooth. In a blender or food processor add the skinned unsalted pistachios and blend until finely chopped, add the sugar and blend until very finely ground almost a powder.
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