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Easy Homemade Pistachio Cream

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This easy homemade pistachio cream is silky, rich, and packed with real pistachio flavor. Perfect as a spread, dessert filling, or topping, it’s quick to make with just a handful of ingredients and no artificial flavors.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 1½ cups
  • Category: Spread
  • Method: Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Bring a medium pot of water to a boil. Add shelled pistachios and boil for 4 minutes. Drain and rub in a kitchen towel to remove skins.
  2. Place blanched pistachios in a food processor with 60 ml (¼ cup) milk and powdered sugar. Blend for 4–5 minutes until a thick, smooth paste forms, scraping down sides as needed.
  3. In a microwave-safe bowl, combine the remaining 120 ml (½ cup) milk, butter, and white chocolate. Microwave at 50% power in 30-second intervals, stirring between each, until melted and smooth.
  4. Pour the white chocolate mixture into the food processor with the pistachio paste. Add vanilla extract and salt (if using). Blend for 2–3 more minutes until completely smooth and glossy.
  5. Adjust consistency if needed by adding milk 1 tablespoon at a time if too thick, or chill to thicken if too thin.
  6. Transfer to an airtight container and refrigerate until ready to use.

Notes

  • Use fresh, raw pistachios for the best color and flavor.
  • To make it dairy-free, substitute almond milk and use dairy-free white chocolate.
  • For thicker cream, reduce the milk slightly.
  • Refrigerated cream will thicken but remains spreadable after stirring or warming slightly.

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