Pistachio Cream Recipe
This easy pistachio cream recipe is smooth, rich, and tastes like it came straight from an Italian pastry shop. Perfect as a spread, filling, or spooned straight from the jar.
Print Pin Servings: 2 tablespoons
Calories: 180kcal
Cost: $5.75
Equipment
- 1 Food processor To blend pistachios into a smooth cream
- 1 Rubber spatula To scrape the sides and fold ingredients
- 1 Measuring spoons For precise ingredient additions
- 1 Glass jar For storing the pistachio cream
Ingredients
- 2 cups shelled pistachios unsalted works best
- ¼ cup powdered sugar
- 2 tablespoons heavy cream or milk
- 1 tablespoon neutral oil optional
- Pinch salt
- 1 teaspoon vanilla optional
- white chocolate chips optional, for a sweeter variation
- honey optional, as substitute for sugar
- coconut oil optional, for a different texture
- rose water optional, for floral flavor notes
- chopped pistachios optional, to stir in at the end for added texture
Instructions
- Remove any leftover shells. If using salted pistachios, rinse and dry them first. Let the nuts come to room temperature for easier blending.
- Place pistachios in a food processor and blend for 2–3 minutes until it resembles coarse meal. Scrape down sides and keep blending until a thick paste forms.
- Add powdered sugar and salt. Slowly drizzle in cream while blending. Add oil if the mixture is too thick. Continue blending until smooth.
- Taste and adjust sweetness. The cream should be pale green and spreadable. Add more cream one tablespoon at a time if needed.
Notes
This pistachio cream is unbelievably creamy and deeply nutty with just the right touch of sweetness. Let it cool slightly before storing , the flavors settle beautifully overnight in the fridge.
Nutrition
Serving: 1.5cup | Calories: 180kcal | Carbohydrates: 7g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 10mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 30IU | Calcium: 20mg | Iron: 0.6mg