Pistachio Cream (My Grandma's Italian Recipe)

My pistachio cream is the ultimate indulgence for anyone who loves the rich, nutty flavor of pistachios. This unique spread combines the vibrant taste of pistachios with the sweetness of white chocolate and the smooth texture of heavy cream. It’s perfect for spreading on toast, drizzling over desserts, or enjoying by the spoonful. This is my grandma's tried and true recipe, and if you've had any of her other recipes on the blog—date bars and ricotta pie—you know this recipe will be easy and delicious!

Why This Pistachio Cream Recipe Is The Best

This recipe is straight out of our family cookbook. My 100% Italian grandma swore by it as a secret weapon for everything from filling pastries and topping pancakes and waffles, to mixing in her morning coffee. It seriously is so versatile!

What I love most is how it takes simple, high-quality ingredients and transforms them into something so luxurious. It can turn anything ordinary into something extraordinary!

Don't just take my word for it, though, here's what one of our readers had to say about this pistachio cream recipe:

So yummy. I had it on toast this morning for breakfast after making it yesterday. My husband tried some and he was raving about it too. -Joan B.

Ingredients For Pistachio Cream

Here’s what you’ll need to make this delicious pistachio cream:

• 1 cup shelled pistachios
• ½ cup heavy cream
• 3 oz white chocolate, chopped
• 1 tablespoon powdered sugar
• Pinch of salt

How to Make Pistachio Cream

Step 1: Prepare the Pistachios

Bring a pot of water to a boil and add the shelled pistachios. Boil for about 5 minutes, then drain and transfer them to a clean kitchen towel.

Rub the pistachios gently in the towel to remove their skins, then set the peeled pistachios aside.

Step 2: Blend the Pistachio Paste

In a food processor, combine the peeled pistachios, ¼ cup of cream, powdered sugar, and a pinch of salt.

Blend for about 5 minutes, pausing occasionally to scrape down the sides, until the mixture becomes a smooth paste.

Step 3: Melt the White Chocolate

In a small saucepan, heat the remaining cream and white chocolate over low heat, stirring constantly until melted and smooth. Remove from heat and let it cool slightly.

Step 4: Combine and Blend

Gradually add the melted white chocolate mixture to the pistachio paste in the food processor. Blend until the mixture is creamy and smooth, adjusting the consistency with additional milk if needed.

Step 5: Store or Enjoy!

Your pistachio cream is ready to use! Store it in an airtight container in the fridge for up to one week.

My Expert Tips To Make The Best Pistachio Cream

• Use raw, unsalted pistachios for the best color and flavor. For the perfect pale-green pistachio cream you see in Italian desserts, use raw, unsalted, shelled pistachios. Roasted or heavily salted nuts can muddy the color and give the cream a darker, more brownish tone. Salted nuts will also throw off the flavor balance, so if you only have salted pistachios, rinse and dry them very well before blanching and skip any extra salt in the recipe.
• Blanching makes a big difference in color and texture. The boiling step is not just busywork—it helps loosen the skins. Removing those skins gives you a smoother, silkier pistachio cream and a brighter green color. When you rub the boiled pistachios in a towel, do it gently but thoroughly. You do not need to get every last speck, but the more skins you remove, the better the final texture and color will be.
• Be patient with the food processor; it takes time to turn into a paste. Pistachios will go through a few stages: first coarse crumbs, then finer crumbs, and eventually a paste as the oils release. Do not stop too early. Blend for several minutes total, stopping to scrape down the sides 3–4 times so everything gets evenly ground. A high-powered food processor or blender works best. If your machine is struggling, let it rest for a minute to avoid overheating the motor, then continue.
• Warm cream helps the nuts break down more easily. Adding a small amount of cream (or milk) to the pistachios before blending helps them turn into a paste faster and more smoothly. If the mixture looks too dry or your blender is having trouble catching everything, add a teaspoon or two more cream at a time. Just avoid adding too much liquid up front; it is easier to loosen a thick paste than to fix one that is too runny.
• Use good-quality white chocolate for a smooth, stable cream. The white chocolate acts as both sweetener and stabilizer. Use a good-quality bar or baking white chocolate, not candy melts if you want the best texture and flavor. Chop it finely so it melts evenly with the cream. Overheating white chocolate can cause it to seize or become grainy, so always melt it on low heat, stirring often, and remove from the heat as soon as it is smooth.
• Combine the chocolate mixture gradually so you can control consistency. Resist the urge to dump all the melted white chocolate and cream into the pistachio paste at once. Start by adding about half, blend until very smooth, and check the consistency. Add more in small amounts until it reaches the thickness you want. For a thicker pistachio paste (for filling pastries or cookies), use less of the chocolate mixture. For a looser pistachio cream (for drizzling or spooning over desserts), add more chocolate mixture or a splash of milk or cream.
• Blend until completely smooth for a professional finish. Once the chocolate mixture is added, keep blending until the pistachio cream is silky and lump-free. Scrape down the sides several times so no bits of pistachio are left behind. The longer you blend (within reason), the smoother and glossier your pistachio cream will be, which makes a big difference if you are using it as a filling or topping.
• Taste and adjust sweetness and salt at the end. White chocolate and pistachios both bring flavor, but depending on your brand of chocolate, you may want a touch more sweetness or salt. Taste the cream once it is fully blended. If it needs more sweetness, you can blend in an extra teaspoon or two of powdered sugar. If the flavor tastes flat, a tiny pinch of fine salt can brighten the pistachio and chocolate notes.
• Cool it completely before using as a filling. If you plan to use this pistachio cream as a filling for cakes, croissants, or cookies, let it cool fully and thicken in the fridge first. As it chills, the cocoa butter from the white chocolate will firm up, giving you a more pipeable, spreadable texture that holds its shape much better than when it is warm.
• Store it correctly to keep it smooth and fresh. Transfer the pistachio cream to a clean jar or airtight container and store it in the refrigerator. It will typically keep well for 1–2 weeks, depending on the freshness of your cream. The mixture will firm up in the fridge; let it sit at room temperature for a bit and stir before using if you want it softer. For longer storage, you can freeze it in small portions and thaw it in the fridge overnight before using.
• Use it in multiple ways to get the most out of the batch. This pistachio cream is incredibly versatile. You can spread it on toast, swirl it into oatmeal or yogurt, use it as a filling for cakes, cupcakes, croissants, and macarons, or spoon it over ice cream and pancakes. Having a smooth, well-balanced pistachio cream on hand lets you quickly “elevate” simple desserts and breakfasts into something that tastes like it came from an Italian pastry shop.

FAQ's About This Pistachio Cream Recipe

Can I use roasted pistachios?

Yes, but make sure they are unsalted. Roasted pistachios add a deeper flavor, but raw pistachios will give a brighter, more vibrant taste.

Can I use milk instead of cream?

You can use milk, but the cream adds richness and helps create the velvety texture. If using milk, the consistency might be slightly thinner.

How do I store pistachio cream?

Store it in an airtight container in the refrigerator for up to one week. Bring it to room temperature before serving to soften it.

Can I use dark chocolate instead of white chocolate?

White chocolate complements the pistachios’ natural sweetness, but dark chocolate can be used for a more robust flavor.

Is there a way to make it dairy-free?

Yes! Swap the cream with coconut cream and use dairy-free white chocolate for a plant-based version.

My Final Thoughts

This pistachio cream is more than just a recipe—it’s a piece of my family’s history brought to life. Whether you’re spreading it on toast, swirling it into yogurt, or using it as a dip for fruit, it’s a little luxury that brightens any day.

I hope you’ll try it and love it as much as we do. Don’t forget to let me know how you use it in the comments below!

More Recipes to Try Next

• Bourbon cream
• Creme friache
• Cream cheese frosting
• Pistachio muffins