How Do You Make Pistachio Cream?

To make a simple pistachio cream recipe , start with shelled pistachios, sugar, milk, and white chocolate. Blend the pistachios until smooth, then mix in melted white chocolate, milk, butter, and a touch of vanilla. Keep blending until the mixture turns glossy and spreadable. The key is patience and peeling the skins off the nuts for a smoother, greener finish.

What Do You Use Pistachio Cream For?

Pistachio cream is incredibly versatile. You can spread it on toast, pancakes, or croissants, swirl it into yogurt, or drizzle it over ice cream. It’s also perfect as a filling for cakes, pastries, and cheesecakes. Many people even stir it into coffee or milkshakes for a nutty twist. Once you have a jar of this cream, you’ll find endless ways to use it.

Are Pistachio Paste and Pistachio Cream the Same?

Not exactly. Pistachio paste is made from pure ground pistachios and sometimes sugar, giving it a thick, dense texture. A pistachio cream recipe includes extra ingredients like milk, butter, or white chocolate, making it lighter, sweeter, and easier to spread. Both are delicious, but cream works better as a dessert topping or filling.

What Oil to Use for Pistachio Cream?

If your pistachio cream feels too thick, a neutral oil helps loosen it. Many home cooks prefer sunflower or grapeseed oil because they don’t overpower the nutty taste. Some recipes also use light olive oil, though it can add a stronger flavor. Just add a teaspoon at a time, blending carefully, until you reach the perfect consistency.

Pistachio Cream Recipe: Smooth & Delicious Homemade Spread

Description

Learn how to make the best pistachio cream recipe at home. Smooth, sweet, and perfect for toast, desserts, and gifts.

Ingredients

Scale

1 cup raw shelled pistachios (skins removed if possible)
2 oz white chocolate, chopped
1/4 cup whole milk (or plant-based milk alternative)
2 Tbsp butter, softened (or vegan butter)
Powdered sugar to taste
1 drop vanilla extract
Pinch of salt

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Instructions

Blanch pistachios in boiling water for 1 minute, shock in cold water, and peel skins.
Pat pistachios dry and toast lightly or leave raw, depending on flavor preference.
Melt white chocolate using a double boiler or microwave.
Pulse pistachios in a food processor until fine crumbs form.
Add melted white chocolate, milk, butter, powdered sugar, vanilla, and salt.
Blend continuously, scraping sides, until smooth and glossy.
If too thick, add more milk. If too thin, chill to thicken or blend longer.
Transfer to airtight jar and refrigerate. Use within 1–2 weeks.

Notes

For a dairy-free version, use plant-based milk and vegan butter. A 2-ingredient version can be made with just pistachios and dairy-free milk or oil, sweetened with maple syrup or agave.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Spread, Dessert
Method: Blending
Cuisine: Italian

Nutrition

Serving Size: 2 Tbsp
Calories: 160
Sugar: 8g
Sodium: 30mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg