Pistachio Cream Recipe

Introduction

If you’re looking for a sweet and creamy treat, this Pistachio Cream Recipe is just what you need! With just a few simple ingredients, you can create a delightful spread that’s perfect for snacking or dessert.

Why Make This Recipe

Pistachio cream is:

• Tasty and easy – made in just a few steps.
• Versatile – perfect on toast, pancakes, pastries, or as a dip.
• Customizable – control sweetness and ingredients for your taste.
  With the rich flavor of pistachios and the sweetness of white chocolate, it’s a treat that’s hard to resist.

How to Make Pistachio Cream

Ingredients:

• 1 cup raw, shelled pistachios (peeled)
• ½ cup white chocolate (chopped)
• 2 tbsp unsalted butter
• ¼ cup whole milk (or cream)
• 2 tbsp powdered sugar
• Pinch of salt
• Optional: ¼ tsp almond extract

Directions:

1. Boil the pistachios: Boil pistachios for 3 minutes, peel the skins, and let them dry.
2. Melt the ingredients: In a microwave-safe bowl, melt the butter and milk in 20-second bursts until smooth.
3. Mix the chocolates: Add the chopped white chocolate to the melted mixture and stir until combined.
4. Blend the mixture: In a blender, combine pistachios, powdered sugar, and salt. Pour in the chocolate mixture and blend until thick and smooth.
5. Adjust the texture: Add more milk if needed for a smoother consistency, and blend for another 30 seconds.
6. Store: Transfer to a sealed jar and refrigerate for up to 2 weeks.

How to Serve Pistachio Cream

• Spread on toast, pancakes, or waffles.
• Use as a dip for fruits or crackers.
• Fill pastries or drizzle over ice cream for a gourmet touch.

How to Store Pistachio Cream

Store in an airtight jar in the refrigerator for up to 2 weeks. Always use a clean spoon to prevent contamination.

Tips to Make Pistachio Cream

• Use fresh pistachios for the best flavor.
• Melt gently to avoid burning the butter or chocolate.
• Adjust sweetness to taste by adding or reducing powdered sugar.

Variation

• Add almond extract for a richer, nutty flavor.
• Sprinkle chopped pistachios on top for added crunch.

FAQs

1. Can I use other nuts instead of pistachios?
Yes. Almonds or cashews can work, but the flavor will change.

2. Is this recipe vegan?
Not as written, but you can substitute vegan butter and dairy-free white chocolate for a plant-based version.

3. How can I make it less sweet?
Use just 1 tablespoon of powdered sugar and adjust gradually to your taste.

Now you’re ready to enjoy a jar of homemade Pistachio Cream—perfect for sharing or savoring all by yourself!

Pistachio Cream

A sweet and creamy pistachio spread that's perfect for snacking or dessert, made with simple ingredients.

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Total Time 13 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cream

• 1 cup raw, shelled pistachios (peeled) Freshly peeled pistachios for better flavor.
• ½ cup white chocolate (chopped)
• 2 tbsp unsalted butter Melt gently to avoid burning.
• ¼ cup whole milk (or cream) Adjust for desired consistency.
• 2 tbsp powdered sugar Add more to taste if sweeter cream is desired.
• Pinch salt
• ¼ tsp almond extract Optional for richer flavor.

Method

 

Preparation

1. Boil pistachios for 3 minutes. Peel the skins and let them dry.
2. In a microwave-safe bowl, melt the butter and milk in 20-second bursts until smooth.
3. Add the chopped white chocolate to the melted mixture and stir until fully combined.
4. In a blender, combine the pistachios, powdered sugar, and salt. Pour in the chocolate mixture and blend until thick and smooth.
5. If necessary, adjust the texture by adding more milk. Blend for another 30 seconds.
6. Transfer the cream to a sealed jar and store it in the fridge for up to 2 weeks.

Notes

Use a clean spoon each time to avoid contamination. Store in an airtight jar in the refrigerator.