Pistachio Cream Recipe
Learn how to make rich and creamy homemade pistachio cream with just a few ingredients. Perfect as a spread, dessert topping, or pastry filling.
Equipment
- Blender
- Saucepan
- Fine Mesh Sieve
Ingredients
Main Ingredients
- 1 cup Unsalted pistachios (shelled) Preferably raw or lightly toasted
- 0.75 cup Whole milk Or almond milk for dairy-free
- 0.5 cup Granulated sugar Powdered sugar for smoother texture
- 2 tablespoons Unsalted butter Optional, adds richness
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- Blanch the pistachios in boiling water for 1–2 minutes, then transfer to ice water and peel off the skins.
- Optional: Lightly toast the peeled pistachios in a dry skillet to enhance flavor.
- Add the pistachios to a blender or food processor and pulse until a fine crumb forms.
- Add sugar, milk, vanilla extract, butter (if using), and salt to the blender.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Optional: Strain the pistachio cream through a fine mesh sieve for an ultra-smooth texture.
- Transfer the cream to a sterilized jar and let cool for 30 minutes before refrigerating.
Notes
For a sweeter version, add 1 tablespoon of melted white chocolate. This pistachio cream can be used as a spread, dessert filling, or swirled into yogurt or ice cream. Store in the fridge for up to 1 week or freeze for up to 2 months.
