PISTACHIO PUDDING FROSTING
Make and share this Pistachio Pudding Frosting recipe from Food.com.
Provided by Chef Mobyclick
Categories Dessert
Time 15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pudding mix according to package directions using the 1 1/2 cups milk.
- In a small mixer bowl beat margarine and shortening with an electric mixer on medium speed for 30 seconds. Add powdered sugar to beaten mixture; beat till lightly and fluffy. Gradually add pudding, beating well.
- Makes 3 3/4 cups, enough to frost top and sides of one 13x9x2-inch cake or tops and sides of two 8-or9-inch cake layers.
- Source: Better Homes and Gardens Creative Ideas: Holiday Desserts, 1988.
Nutrition Facts : Calories 302.5, Fat 26, SaturatedFat 11.5, Cholesterol 36.9, Sodium 104.3, Carbohydrate 17.1, Sugar 14.7, Protein 1.6
PISTACHIO CAKE AND FROSTING
Make and share this Pistachio Cake and Frosting recipe from Food.com.
Provided by Toadi
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend cake mix, eggs, oil, sprite ( I use 7-Up) and one box of pudding mix. Beat with a mixer for 2 minutes.
- Pour into a 9x13-inch pan.
- Bake 350 for 35-45 minutes. Cool completely.
- For frosting, stir one box of pudding mix with milk, then fold in cool whip.
- Spread on cooled cake.
- Keep refrigerated.
Nutrition Facts : Calories 442.2, Fat 29.5, SaturatedFat 8.3, Cholesterol 55, Sodium 320.1, Carbohydrate 41.1, Fiber 0.4, Sugar 30, Protein 4.3
PISTACHIO CAKE II
This simple cake recipe uses pistachio pudding mix and lemon-lime flavored carbonated beverage to deliver a cake that is great for potlucks or family gatherings.
Provided by v monte
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, or cake tests done.
- Beat Dream Whip ™ , milk, and pudding until stiff; pour over cooled cake. Refrigerate.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 38.9 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 368.1 mg, Sugar 27.9 g
PISTACHIO BUTTERCREAM FROSTING
Provided by Lane Crowther
Categories Food Processor Mixer Dairy Dessert Easter Pistachio Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes About 3 Cups
Number Of Ingredients 7
Steps:
- 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 1/4 cupfuls, beating well after each addition. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
PISTACHIO FROSTING
Yield Makes about 350 g (1 3/4 cups)
Number Of Ingredients 4
Steps:
- Combine the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow.
- Add the pistachio paste and salt and mix on low speed for half a minute, then kick up the speed to medium-high and let her rip for 2 minutes. Scrape down the sides of the bowl with a spatula. If the mixture is not all the same pale green color, give it another minute on high speed, and scrape down again.
- Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
PISTACHIO CAKE AND FROSTING
This cake used to be called "Watergate Cake with Cover-Up Icing" so that tells you how long I've had this recipe!
Provided by Joy1996
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 10
Steps:
- CAKE: Mix all ingredients together in a large bowl all at once.
- Pour into greased and floured 9x13" pan and bake at 350 degrees for 45 minutes.
- Cool completely and make frosting: Put all ingredients into large bowl and whip until stiff peaks form.
- Frost cooled cake and sprinkle with chopped walnuts, if desired.
Nutrition Facts : Calories 5171.4, Fat 337.2, SaturatedFat 60.5, Cholesterol 685.7, Sodium 3987.9, Carbohydrate 485.5, Fiber 14.2, Sugar 328, Protein 73.6
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