Use this recipe when making our White-Chocolate Pistachio Cake.
- Yield: Makes about 2 1/2 cups
Source: Martha Stewart Weddings, Spring 2006
- 1 1/2 cups sweetened pistachio paste
- 1 cup heavy cream
Put pistachio paste and cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until smooth. Refrigerate airtight overnight. Bring to room temperature; beat until medium-stiff peaks form.