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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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