Looking for a way to elevate your breakfasts or desserts? Try making this easy Pistachio Cream – a creamy, nutty concoction that can be used in so many ways! With just a handful of ingredients, you can whip up this green goodness that's similar to Nutella but with the irresistible taste of pistachios.
Pistachio cream is a delicious spread that's as decadent as it is nutty. Made from raw shelled pistachios, white chocolate, unsalted butter, sunflower oil, sugar, whole milk, vanilla extract, and a pinch of salt, this creamy spread delivers a rich, indulgent flavor. Perfect for spreading on toast, drizzling over desserts, or indulging in by the spoonful.
And you don’t have to be a seasoned Italian cook to whip up this sweet condiment! In a food processor, blitz boiled into a sandy texture, add sunflower oil, then blend in the melted white chocolate and butter mixture, along with sugar, milk, vanilla extract, and a pinch of salt. Give it one final whirl, and voila! Your homemade pistachio cream is ready to be spooned, smeared, or dipped to your heart's content.
The beauty of homemade pistachio cream is that it's easy to make AND versatile. Slather it generously on warm toast for a nutty morning breakfast, swirl it into your oatmeal for a gourmet upgrade, or drizzle it over ice cream for a decadent dessert twist.
Use it to make star cookies with pistachio cream, or slather it on overnight panettone french toast. You can also use it as a filling for pastries or as a dip for fresh fruit. No matter how you use it, it's an easy and unique way to add flavor and texture to your favorite dessert and breakfast recipes!
Why You’ll Love This Recipe
- This homemade white chocolate cream is a pistachio dream come true, packed with the vibrant flavor of raw-shelled pistachios and creamy chocolate.
- With just a handful of readily available ingredients and straightforward steps, you can whip up a jar of this creamy goodness in no time.
- Use your pistachio cream to get creative – whether you're spreading it on pancakes, swirling it into yogurt, or drizzling it over brownies, the uses for it are endless.
- Say goodbye to store-bought spreads – homemade is where the flavor truly shines!
Ingredients You’ll Need
- Shelled Pistachios - Serves as the star ingredient, lending their rich, nutty flavor and vibrant green color to create the creamy base of the pistachio spread.
- White Chocolate - Adds a velvety creaminess and a touch of sweetness to the pistachio cream, creating a balance of flavors with the pistachios.
- Unsalted Butter - Contributes to the smooth and velvety texture of the cream, enhancing its richness and providing a subtle buttery undertone.
- Sunflower Oil - Responsible for achieving the perfect spreadable consistency, ensuring that the pistachio cream is easy to dollop, spread, or drizzle on your favorite treats.
- Granulated Sugar - Adds sweetness to the pistachio cream while maintaining a balanced sweetness that complements the nuttiness.
- Whole Milk - Contributes to the creaminess of the pistachio spread, making it decadent while also providing a slight creamy note to the flavor.
- Vanilla Extract - Infuses the pistachio cream with a subtle, aromatic depth, elevating the overall taste.
- Salt - Enhances the flavors of the pistachio cream, balancing the sweetness and enhancing the nutty notes.
How To Make Homemade Pistachio Cream
Prepare the pistachios: Remove the shells from the pistachios. Bring a saucepan of water to a boil. Add the shelled pistachios and boil for 10 minutes. Drain the water and let the pistachios to cool slightly.
Peel the pistachios: Once cooled enough, place them into a tea towel and rub them together, causing enough friction to remove the outer peels. Remove the peels and separate the pistachios.
Melt the white chocolate: Make a bain maries by placing a bowl containing the white chocolate and butter over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water, and use it as a gentle double boiler.
Process the pistachios: Place the shelled, peeled, and boiled pistachios into a food processor. Pulse together until they are the consistency of sand. Then add the sunflower oil and process until fully combined.
Add remaining ingredients: To the food processor, add the melted chocolate and butter mixture, sugar, and vanilla extract. Process until smooth and creamy.
Remove and store: Using a rubber spatula, remove the cream and place it into a sealed jar. Enjoy!
Recipe Tips
- When boiling the pistachios to remove their peels, ensure you have a rolling boil for the full 10 minutes; this will make peeling them much easier later.
- Use high-quality white chocolate for the best flavor; it can make a significant difference in the overall taste of your pistachio cream.
- Ensure your food processor is clean and dry before processing the pistachios to avoid any unwanted moisture in the cream.
- When processing the pistachios, stop and scrape down the sides of the food processor as needed to ensure an even, smooth texture.
- Gradually add the sunflower oil while processing the pistachios to control the consistency; you might need a bit more or less, depending on your preference.
- Adjust the sugar and vanilla extract to taste; some prefer a sweeter cream, while others enjoy a more pronounced nutty flavor.
- While raw pistachios are preferred for this recipe as they provide a smoother texture and a more vibrant green color, you can use roasted pistachios if that's what you have on hand. Just keep in mind that roasted pistachios might alter the flavor and texture.
- You can leave the pistachios with the peel on. Just know that the final consistency of the cream will not be smooth - it will have bits of the pistachio skin left (see photo below)
Variations
- Swirl in some dark chocolate or cocoa powder while processing the pistachio cream, creating a fusion of nutty and chocolaty flavors.
- Drizzle a bit of honey into the mix to add natural sweetness and an enticing hint of floral flavor that complements the pistachios beautifully.
- Combine pistachios with other nuts like almonds or cashews to create a unique mixed-nut pistachio cream, offering a symphony of flavors and textures.
- Add a dash of ground cinnamon, cardamom, or nutmeg for a warm and aromatic twist that elevates the cream's warmth.
- Incorporate a bit of lemon or orange zest, providing a burst of citrusy brightness to contrast with the nuttiness.
- Replace the pistachios with roasted sunflower seeds or pumpkin seeds to achieve a similar creamy texture and a different nut-free flavor profile.
- Swap the dairy ingredients for plant-based alternatives like coconut milk and vegan white chocolate for a vegan-friendly pistachio cream that's equally delicious.
Storing & Freezing
Storing: To keep your homemade pistachio cream fresh and flavorful, store it in an airtight container or jar in the refrigerator. It's essential to maintain a cold environment, and when stored properly, it can stay fresh for up to three weeks.
Freezing: Transfer to an airtight container and freeze for up to 2 months. When you're ready to use it, thaw the frozen pistachio cream in the refrigerator overnight and give it a good stir before enjoying it.
More Pistachio Recipes
Recipe
Pistachio Cream - Made with REAL Pistachios!
Ingredients
- 1 cup + 2 tablespoon (150g) raw shelled pistachios
- 1 ⅓ cup (250g) white chocolate
- ¼ cup (50g) unsalted butter
- ¼ cup (50g) sunflower oil or vegetable oil
- 2.5 tbsp (30g) granulated sugar
- ½ cup (100g) whole milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Peel the pistachios - add water a to small saucepan and bring it to a boil. Place the pistachios in the boiling water and boil for 10 minutes.
- Remove the pistachios from the boiling water, let them cool slightly so they are easier to handle. Place them in a tea towel and rub them together until the peels start to come off.
- Pick the peels off the pistachios.
- Make a bain marie - place a small amount of water in a pot, and place a glass bowl in the pot, so that the pot just skims the top of the water. Over medium heat, bring the water to a gentle simmer (not boil). Place the white chocolate and butter in the bowl, and stir it together until melted. Set aside.
- In a food processor, add the pistachios. Process the pistachios in the food processor until they are the consistency of sand.
- Add in the sunflower oil and process again until combined.
- To the food processor add the white chocolate/butter mixture, sugar, milk, vanilla extract and salt. Process one more time until a cream forms.
- Store in a container or jar.
Recipe Video
Recipe Notes
- This recipe yields 2 cups of pistachio cream
- If you'd like the cream less sweet, you can omit the granulated sugar
- When processing the pistachios, stop and scrape down the sides of the food processor as needed to ensure an even, smooth texture.
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- While raw pistachios are preferred for this recipe as they provide a smoother texture and a more vibrant green color, you can use roasted pistachios if that's what you have on hand. Just keep in mind that roasted pistachios might alter the flavor and texture.
hannah says
Can I use pistachio flour instead of going through the process with the pistachios?