This homemade pistachio cream is silky, rich, and bursting with pure pistachio flavor. Smooth enough to spread, spoon, or swirl, it delivers a luxurious, bakery-style taste using simple ingredients and minimal effort. With its vibrant green color and balanced sweetness, it feels indulgent yet surprisingly easy to make at home.

Why You’ll Love This Recipe

This recipe comes together quickly but tastes like something crafted by a professional pastry chef. You have complete control over the flavor, sweetness, and texture, ensuring a bold pistachio taste without fillers or artificial notes. It is versatile enough to use in desserts, breakfasts, drinks, or simply enjoyed by the spoonful. Best of all, it is far more affordable and fresher than store-bought versions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

raw unsalted pistachios (shelled), 150 g (1 heaping cup)
whole milk, 180 ml (¾ cup), divided
unsalted butter, 30 g (2 tablespoons)
white chocolate, 100 g (3.5 oz), chopped
powdered sugar, 1 tablespoon
vanilla extract, 1 teaspoon
salt, a small pinch (optional)

Directions

Bring a medium pot of water to a boil. Add the shelled pistachios and boil for 4 minutes. Drain immediately and spread the pistachios onto a clean kitchen towel. Rub them gently to loosen and remove the skins, discarding the skins once removed.

Place the blanched pistachios into a food processor along with 60 ml (¼ cup) of the milk and the powdered sugar. Process for 4 to 5 minutes, stopping to scrape down the sides as needed, until the mixture transforms from crumbs into a smooth, thick paste.

In a microwave-safe bowl, combine the remaining 120 ml (½ cup) milk, the butter, and the chopped white chocolate. Microwave at 50 percent power in 30-second intervals, stirring well between each interval, until fully melted and smooth.

Pour the warm white chocolate mixture into the food processor with the pistachio paste. Add the vanilla extract and salt if using. Process for another 2 to 3 minutes until the cream is completely smooth and glossy.

Check the consistency. If the cream is too thick, blend in additional milk one tablespoon at a time until it reaches your desired texture. If it seems thin, refrigerate it briefly, as it will thicken as it cools.

Transfer the pistachio cream to an airtight container and refrigerate until ready to use.

Servings and timing

This recipe yields approximately 1½ cups of pistachio cream.

Prep time: 15 minutes
Cook time: 5 minutes
Total time: about 20 minutes

Variations

For a dairy-free version, replace the milk with unsweetened almond milk and use a dairy-free white chocolate alternative.
For extra sweetness, increase the powdered sugar to 2 tablespoons.
For a deeper pistachio flavor, add an extra 30 g of pistachios and adjust the milk slightly to maintain a smooth texture.
For a thicker, spreadable filling, reduce the milk by 1 to 2 tablespoons.

Storage/Reheating

Store the pistachio cream in an airtight container in the refrigerator for up to two weeks. Allow it to sit at room temperature for a few minutes and stir well before using. It can also be frozen for up to three months; thaw overnight in the refrigerator and mix until smooth before serving.

FAQs

What is pistachio cream used for?

Pistachio cream can be used as a spread, dessert filling, topping for ice cream, or mixed into drinks and baked goods.

Is pistachio cream the same as pistachio butter?

No, pistachio butter is made only from ground pistachios, while pistachio cream includes milk, chocolate, and sugar for a smoother, sweeter texture.

Why do I need to blanch the pistachios?

Blanching removes the skins, which improves the color, texture, and flavor of the final cream.

Can I make this without white chocolate?

Yes, but the texture will be less creamy. You may need to add more milk or a neutral fat to compensate.

How do I make the color more vibrant?

Using raw, unsalted pistachios and removing the skins thoroughly helps achieve a bright green color.

Can I reduce the sugar?

Yes, you can reduce or omit the powdered sugar, but the flavor will be less balanced and slightly bitter.

What if my food processor is not very strong?

Process in longer intervals and add an extra tablespoon of milk to help the mixture blend smoothly.

Can this be used as a cake filling?

Yes, it works beautifully between cake layers or inside pastries once fully chilled.

Does the cream harden in the fridge?

It will thicken slightly when cold but remain spreadable once stirred or brought to room temperature.

Can I double the recipe?

Yes, as long as your food processor is large enough to handle the increased volume.

Conclusion

Homemade pistachio cream is a simple yet luxurious treat that delivers bold flavor, smooth texture, and endless versatility. With just a handful of ingredients and a short preparation time, you can create a rich, bakery-quality spread that elevates everything it touches. Once you make it yourself, it is hard to go back to anything store-bought.

Print