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–+ servings
Pistachio Cream

Irresistible Homemade Pistachio Cream for Indulgent Treats

This homemade pistachio cream is a versatile treat that enhances desserts and breakfast dishes with its nutty sweetness.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream
  • 1 cup pistachios shelled, unsalted, and blanched
  • 1 cup heavy cream chilled
  • 1/2 cup whole milk can substitute with almond milk
  • 1/2 cup granulated sugar or maple syrup for a natural alternative
  • 1/4 cup unsalted butter softened
  • 1 teaspoon vanilla extract optional but recommended
  • 1 pinch sea salt to enhance sweetness
Optional Add-Ins
  • 1 teaspoon almond extract optional
  • a few drops green food coloring optional for color

Equipment

  • blender
  • Mixing Bowl
  • Pot
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Blanch the pistachios by boiling them for about 1 minute, then rinse under cold water.
  2. Peel the pistachios to remove their bitter skin.
  3. Dry the peeled pistachios and grind them in a blender until finely ground but not a paste.
  4. Mix the ground pistachios with sugar and butter in the blender until smooth.
  5. Add heavy cream, whole milk, vanilla extract, and sea salt, then blend until combined.
  6. Whip the mixture in a bowl with an electric mixer until stiff peaks form.
  7. Taste and adjust sweetness or add extracts as needed.
  8. Chill the pistachio cream in an airtight container for at least 30 minutes before serving.

Nutrition

Serving: 2tablespoonsCalories: 150kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 250IUCalcium: 80mgIron: 0.5mg

Notes

Store in the fridge for up to 3 days or freeze for up to 2 months. Rewhip if needed before serving.

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