Pistachio Cream

Why You’ll Love This Recipe

I love this recipe because it transforms simple pistachios into a decadent and versatile cream. The texture is incredibly smooth, and the flavor is rich without being overly sweet. I also enjoy using it in a variety of desserts and breakfast recipes. Since it comes together with a handful of ingredients, I can easily make it whenever I crave a homemade pistachio spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups shelled unsalted pistachios
• 1/2 cup powdered sugar
• 1/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. I bring a pot of water to a boil and blanch the pistachios for about 2 minutes.
2. I drain the pistachios and rub them in a clean kitchen towel to remove as much of the skin as possible.
3. I allow the pistachios to dry completely.
4. I place the pistachios in a food processor and blend until they become finely ground.
5. I add the powdered sugar, milk, melted butter, vanilla extract, and salt.
6. I continue blending until the mixture becomes smooth and creamy.
7. I stop occasionally to scrape down the sides of the processor.
8. If I want a thinner consistency, I add a little more milk and blend again.
9. I transfer the pistachio cream to a clean jar or airtight container.

Servings and Timing

• Servings: 16
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Processing Time: 10 minutes
• Total Time: 30 minutes

Variations

• I add white chocolate for an extra-rich and dessert-like pistachio cream.
• I use almond extract instead of vanilla for a different flavor profile.
• I add a touch of honey for natural sweetness.
• I blend in a small amount of cream for an even silkier texture.
• I add a pinch of cardamom for a subtle aromatic twist.

Storage/Reheating

I store Pistachio Cream in an airtight container in the refrigerator for up to 2 weeks. The cream naturally thickens when chilled, which is completely normal.

Before serving, I allow it to sit at room temperature for a few minutes. If I want a softer consistency, I gently warm a small portion and stir until smooth.

FAQs

Do I need to remove the pistachio skins?

I prefer removing most of the skins because it creates a smoother texture and a brighter green color, but a few remaining skins are perfectly fine.

Can I make Pistachio Cream without dairy?

Yes, I can substitute the milk with a plant-based alternative and use a dairy-free butter substitute if desired.

Why is my pistachio cream grainy?

I find that additional blending usually helps create a smoother texture. High-powered food processors tend to produce the creamiest results.

What can I use Pistachio Cream for?

I enjoy spreading it on toast, filling pastries, topping pancakes, swirling it into desserts, and using it as a cake filling.

Can I freeze Pistachio Cream?

Yes, I can freeze it in an airtight container for up to 3 months. I thaw it in the refrigerator before using and stir well before serving.

Conclusion

I love making Pistachio Cream because it is rich, smooth, and packed with authentic pistachio flavor. Its creamy texture and versatility make it a wonderful addition to breakfasts, desserts, and snacks. Whether I spread it on toast, use it in pastries, or enjoy it by the spoonful, it always brings a delicious and indulgent touch to the table.

Pistachio Cream

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pistachio Cream is a rich and silky spread made with pistachios, sugar, and a few simple ingredients. Its smooth texture and vibrant nutty flavor make it perfect for toast, pastries, pancakes, desserts, and more.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 16 servings
• Category: Spread
• Method: Food Processor
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups shelled unsalted pistachios
• 1/2 cup powdered sugar
• 1/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a pot of water to a boil and blanch the pistachios for about 2 minutes.
2. Drain the pistachios and rub them in a clean kitchen towel to remove as much of the skin as possible.
3. Allow the pistachios to dry completely.
4. Place the pistachios in a food processor and blend until finely ground.
5. Add the powdered sugar, milk, melted butter, vanilla extract, and salt.
6. Continue blending until the mixture becomes smooth and creamy.
7. Stop occasionally to scrape down the sides of the processor.
8. If a thinner consistency is desired, add a little more milk and blend again.
9. Transfer the pistachio cream to a clean jar or airtight container.

Notes

• Remove most of the pistachio skins for a brighter green color and smoother texture.
• Add white chocolate for a richer dessert-style spread.
• Use almond extract instead of vanilla for a different flavor profile.
• Add a pinch of cardamom for subtle warmth and aroma.
• Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 140 kcal
• Sugar: 7 g
• Sodium: 20 mg
• Fat: 11 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 6 mg