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.
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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 and into something extraordinary!
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
- Blending Patience: Achieving a smooth pistachio paste takes time—don’t rush it. Pausing to scrape down the sides ensures everything blends evenly.
- Quality Pistachios: Use the freshest, unsalted pistachios you can find. I’ve made the mistake of using older nuts, and it just doesn’t deliver the same vibrant flavor.
- Double the Batch: Trust me, you’ll want more! This cream works wonders as a filling for pastries, a drizzle over ice cream, or even a spread for crepes.
- Room Temperature Serving: Let the pistachio cream come to room temperature before serving for the best texture and flavor.
- Personal Touch: Add a hint of vanilla extract or almond essence for a unique twist inspired by family variations of this recipe.
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
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.
Ingredients
- 1 cup shelled pistachios
- ½ cup heavy cream
- 3 oz white chocolate, chopped
- 1 tablespoon powdered sugar
- Pinch of salt
Instructions
1. Bring a medium-sized pot of water to a boil and add the shelled pistachios. Allow them to boil for about 5 minutes.
2. Drain the pistachios and transfer them onto a clean kitchen towel. Fold the towel over and rub the pistachios gently to loosen their skins. Separate the pistachios from the skins, discarding the skins.
3. Place the peeled pistachios in a food processor or blender along with ¼ cup of cream, 1 tablespoon of powdered sugar, and pinch of salt.
4. Blend the mixture for about 5 minutes until it becomes a smooth paste. Pause the blending 3-4 times to scrape down the sides of the bowl. Initially, the pistachios will turn into crumbs, but with continued blending, they will form a paste.
5. In a clean saucepan, combine the remaining cream and white chocolate.
6. Heat the mixture on low, stirring frequently, until it is fully melted and smooth. Remove it from the heat and let it cool slightly.
7. Gradually add the melted white chocolate mixture to the pistachio paste in the food processor, starting with half the amount. Blend until the mixture is extra smooth and creamy, stopping to scrape down the sides as needed.
8. Add more of the melted mixture if desired to achieve your preferred consistency. You can also adjust the texture with additional milk, if necessary.
9. Your creamy pistachio paste is now ready to use or store!
Nutrition Information:
Yield:
4Serving Size:
3 tablesponsAmount Per Serving: Calories: 150 caloriesTotal Fat: 11gCarbohydrates: 3gFiber: 1gProtein: 5g
Nat
Absolutely lovely. Even my kids like this pistachio cream.