Easy Homemade Pistachio Cream Recipe

Introduction

This easy homemade pistachio cream is a luscious and versatile spread made from blanched pistachios and white chocolate. Smooth, rich, and subtly sweet, it’s perfect for topping toast, swirling into desserts, or enjoying by the spoonful.

Ingredients

• 1 heaping cup (150g) raw unsalted pistachios, shelled
• 3/4 cup (180ml) whole milk, divided
• 2 tablespoons (30g) unsalted butter
• 3.5 oz (100g) white chocolate, chopped
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt (optional)

Instructions

1. Step 1: Bring a medium pot of water to a boil. Add the shelled pistachios and boil for 4 minutes. Drain and spread them on a clean kitchen towel. Rub gently to remove the skins and discard the skins.
2. Step 2: Place the blanched pistachios into a food processor. Add 1/4 cup (60ml) of the milk and the powdered sugar. Process for 4–5 minutes, stopping occasionally to scrape down the sides. The mixture will go from crumbs to a ball and then to a smooth paste.
3. Step 3: In a microwave-safe bowl, combine the remaining 1/2 cup (120ml) milk, butter, and chopped white chocolate. Microwave at 50% power in 30-second intervals, stirring well between each, until melted and smooth (usually 2–3 intervals).
4. Step 4: Pour the white chocolate mixture into the food processor with the pistachio paste. Add vanilla extract and a pinch of salt if using. Process for 2–3 minutes until completely smooth and creamy.
5. Step 5: Check the consistency. If too thick, add 1–2 tablespoons of milk and blend until desired smoothness is reached. If too thin, refrigerate it for a while—it will thicken as it cools.
6. Step 6: Transfer the cream to an airtight container and refrigerate until ready to use.

Tips & Variations

• For a nuttier flavor, toast the pistachios lightly before blanching, but be careful not to overtoast.
• Use dark or milk chocolate instead of white chocolate for a different chocolate note.
• Add a small splash of almond or hazelnut liqueur for an adult twist.
• If you prefer a vegan version, substitute butter with coconut oil and use a dairy-free chocolate and plant-based milk.

Storage

Store the pistachio cream in an airtight container in the refrigerator for up to 2 weeks. Before using, bring it to room temperature and stir it well to restore its creamy texture. If the cream thickens too much, gently warm it or add a splash of milk to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, you can use roasted pistachios, but raw pistachios that are blanched tend to give a fresher and milder flavor, which works well with the white chocolate in this recipe.

Is it necessary to remove the pistachio skins?

Removing the skins helps to create a smoother and less bitter cream. While you can leave them on, the texture and taste may be slightly less creamy and more earthy.

Easy Homemade Pistachio Cream Recipe

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★★★★★

4.7 from 102 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: About 1 cup (240ml) of pistachio cream 1x

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Description

This Easy Homemade Pistachio Cream is a rich and velvety spread made from blanched pistachios, white chocolate, and butter. Perfect for spreading on toast, filling pastries, or enjoying as a decadent dessert topping, this creamy pistachio delight combines nutty flavor with sweet, smooth white chocolate and a hint of vanilla.

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Ingredients

Scale 1x2x3x

Pistachio Paste

• 1 heaping cup (150g) raw unsalted pistachios, shelled
• 1/4 cup (60ml) whole milk
• 1 tablespoon powdered sugar

White Chocolate Mixture

• 1/2 cup (120ml) whole milk
• 2 tablespoons (30g) unsalted butter
• 3.5 oz (100g) white chocolate, chopped

Additional Ingredients

• 1 teaspoon vanilla extract
• Pinch of salt (optional)

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Instructions

1. Blanch the pistachios: Bring a medium pot of water to a boil. Add the shelled pistachios and boil for 4 minutes. Drain and place them on a clean kitchen towel. Rub the pistachios in the towel to remove the skins and discard the skins.
2. Make the base pistachio paste: Add the blanched pistachios to a food processor along with 1/4 cup (60ml) of the milk and the powdered sugar. Process for 4-5 minutes, stopping occasionally to scrape down the sides until the mixture turns from crumbs to a ball and then to a smooth paste.
3. Prepare the white chocolate mixture: In a microwave-safe bowl, combine the remaining 1/2 cup (120ml) milk, unsalted butter, and chopped white chocolate. Microwave in 30-second intervals at 50% power, stirring thoroughly between each interval until fully melted and smooth, usually after 2-3 intervals.
4. Combine the mixtures: Pour the melted white chocolate mixture into the food processor with the pistachio paste. Add vanilla extract and a pinch of salt if using. Process for 2-3 minutes until completely smooth and creamy.
5. Adjust consistency: If the cream is too thick, add 1-2 tablespoons of additional milk and blend to your desired consistency. If too thin, refrigerate it to thicken as it cools.
6. Store the pistachio cream: Transfer to an airtight container and refrigerate. The pistachio cream can be stored for up to 2 weeks. Before using, let it come to room temperature and stir well.

Notes

• Blanching the pistachios helps remove their skins for a smoother paste and better color.
• Adjust the milk quantity to achieve your preferred consistency.
• This cream pairs wonderfully with toast, crepes, cakes, or as a dip for fruits.
• Store refrigerated and bring to room temperature before use for easier spreading.
• If you prefer a vegan version, substitute milk and butter with plant-based alternatives and use vegan white chocolate.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Spread
• Method: Blending
• Cuisine: International

Keywords: pistachio cream, homemade pistachio spread, white chocolate pistachio cream, nut spread, easy pistachio recipe