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–+ servings
Pistachio Cream

Irresistibly Creamy Pistachio Cream for Sweet Indulgence

This homemade Pistachio Cream offers a luxurious and versatile spread, perfect for a variety of dishes.
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Prep Time 25 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream
  • 1 cup Shelled, unsalted, and blanched pistachios
  • 1 cup Heavy cream Cold for optimal whipping
  • 1/2 cup Whole milk Almond milk is a great lighter substitute
  • 1/2 cup Granulated sugar Adjust for taste
  • 3 tablespoons Unsalted butter Softened
  • 1 teaspoon Vanilla extract A little goes a long way
  • 1/4 teaspoon Sea salt
  • 1/4 teaspoon Almond extract Optional
  • 2 drops Green food coloring Optional, for color

Equipment

  • Food processor
  • Electric Mixer
  • fine mesh strainer
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Blanch the pistachios by boiling them for 1 minute, then drain and cool them.
  2. Peel the pistachios by pinching to remove the skins, then dry them completely.
  3. Grind the peeled pistachios in a food processor until smooth and creamy, about 2-3 minutes.
  4. Mix in the granulated sugar and softened butter until fully combined, about 1-2 minutes.
  5. In a large bowl, combine the pistachio mixture with heavy cream, milk, vanilla, and salt.
  6. Whip the mixture with an electric mixer on medium speed until stiff peaks form, about 3-4 minutes.
  7. Taste and adjust sweetness or flavors as desired before chilling.
  8. Chill the pistachio cream in an airtight container for at least 30 minutes before serving.

Nutrition

Serving: 2tablespoonsCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

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