This pistachio cream is a smooth and luxurious spread made with finely ground pistachios, milk, and white chocolate. It has a naturally rich nutty flavor, a delicate sweetness, and a silky texture that makes it perfect for spreading, filling pastries, or enjoying by the spoonful.

Why You’ll Love This Recipe

This recipe delivers a pure pistachio flavor without artificial additives. It is quick and easy to prepare using simple ingredients, yet the result tastes refined and indulgent. The texture is incredibly smooth, and the cream is versatile enough to use in desserts, breakfasts, and baked goods. Making it at home also allows you to control the sweetness and consistency exactly to your liking.

Ingredients

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

Raw unsalted pistachios, shelled and skins removed – 150 g
Whole milk – 240 ml
Granulated sugar – 100 g
White chocolate, finely chopped – 100 g
Unsalted butter – 30 g
Cornstarch – 10 g
Pure vanilla extract – 1 teaspoon
Fine salt – a small pinch

Directions

Bring a saucepan of water to a boil. Add the pistachios and blanch them for 1 minute. Drain immediately and rub them in a clean kitchen towel to remove the skins. Allow the pistachios to dry completely.

Place the pistachios in a high-powered food processor. Blend until a smooth, glossy paste forms, stopping occasionally to scrape down the sides.

In a saucepan over medium heat, whisk together the milk, sugar, cornstarch, and salt. Cook while stirring constantly until the mixture thickens and becomes smooth.

Remove the saucepan from the heat. Add the white chocolate and butter, stirring until fully melted and well combined.

Stir in the pistachio paste and vanilla extract. Mix thoroughly until the cream is completely smooth and evenly colored.

Transfer the pistachio cream to a clean jar or airtight container. Let it cool to room temperature, then refrigerate until set.

Servings and timing

This recipe makes approximately 1½ cups of pistachio cream, which equals about 12 servings based on 1 tablespoon per serving.

Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes

Variations

For a dairy-free version, replace whole milk with unsweetened almond milk and use a dairy-free white chocolate alternative.

For a stronger pistachio flavor, replace 20 g of the white chocolate with additional pistachio paste.

For a thinner, pourable consistency, reduce the cornstarch to 5 g.

For a less sweet cream, reduce the sugar to 80 g while keeping all other ingredients the same.

Storage/Reheating

Store the pistachio cream in an airtight container in the refrigerator for up to 2 weeks. The cream will firm up when chilled; let it sit at room temperature for 10 to 15 minutes before using to soften the texture.

Reheating is not necessary, but if needed, gently warm a small amount over a water bath while stirring until smooth.

FAQs

What is pistachio cream used for?

It can be used as a spread for bread and pastries, a filling for cakes and croissants, or a topping for pancakes, waffles, and desserts.

Is pistachio cream the same as pistachio butter?

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

Can I use roasted pistachios?

Yes, but make sure they are unsalted. Roasted pistachios will give a deeper, more intense flavor.

Why is my pistachio cream not smooth?

This usually means the pistachios were not blended long enough. A powerful food processor is essential for a silky texture.

Can pistachio cream be frozen?

Freezing is not recommended because it can affect the texture and cause separation.

How can I achieve a brighter green color?

Using high-quality raw pistachios and removing their skins will naturally enhance the green color.

Can this cream be used in gelato or ice cream?

Yes, it works very well as a base or swirl for homemade gelato or ice cream.

Is this recipe suitable for children?

Yes, it is suitable for children and is made with simple, wholesome ingredients.

Can I reduce the fat in this recipe?

You may slightly reduce the butter, but doing so will affect the creaminess and richness.

How long does homemade pistachio cream last?

When stored properly in the refrigerator, it stays fresh for up to two weeks.

Conclusion

This homemade pistachio cream is a simple yet elegant recipe that brings authentic flavor and texture to your kitchen. Smooth, versatile, and deeply satisfying, it is a wonderful addition to desserts, breakfast spreads, and baked treats, and once you make it at home, it is sure to become a favorite.

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