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pistachio cream recipe
Debra

Homemade Pistachio Cream

This homemade pistachio cream is rich, smooth, and easy to make with raw pistachios, white chocolate, and butter. It creates a silky, sweet spread that is perfect for toast, pastries, cakes, waffles, or dessert fillings.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 tablespoons
Course: Condiment, Dessert
Cuisine: Italian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cream Ingredients
  • 2 cups raw unsalted pistachios blanched and peeled
  • 1 cup white chocolate chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons milk add more as needed for consistency
  • 2 tablespoons powdered sugar optional, adjust to taste
  • 1 pinch salt optional, balances sweetness
  • 1 teaspoon neutral oil optional, only if needed for blending

Equipment

  • Saucepan
  • Mixing bowl
  • Blender or food processor
  • Kitchen towel
  • Spatula
  • Airtight jar

Method
 

  1. Bring a saucepan of water to a boil. Add the pistachios and blanch them for 3 to 4 minutes. Drain, let them cool slightly, then rub them in a clean kitchen towel to remove the skins.
  2. Melt the white chocolate and butter together using a double boiler or microwave in short bursts, stirring until smooth.
  3. Add the peeled pistachios to a blender or food processor and pulse until they form a coarse paste.
  4. Slowly pour in the warm white chocolate mixture and blend until creamy and smooth, stopping to scrape down the sides as needed.
  5. Add milk 1 tablespoon at a time to loosen the mixture if needed. Add powdered sugar for extra sweetness or a pinch of salt to balance the flavor.
  6. Transfer the pistachio cream to an airtight jar. Refrigerate until ready to use. Stir before serving if any oil separates.

Notes

Use raw, unsalted pistachios for the best flavor and color. Blanching and peeling the pistachios helps create a smoother texture and brighter green finish. If the mixture feels too thick, add a little milk or neutral oil. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.