Print

Pistachio Cream Recipe

Pistachio Cream Recipe
Print Recipe

★★★★★

4.9 from 5 reviews

This luscious Pistachio Cream recipe offers a rich, smooth, and nutty spread perfect for desserts, pastries, or as a decadent dip. Made from blanched and peeled pistachios blended with heavy cream, milk, butter, and subtle vanilla, it delivers a vibrant green delight that balances sweetness with natural pistachio flavor. Ideal for use as cake filling, topping, or simply enjoyed on its own.

Ingredients

Scale

Pistachio Paste

  • 1 cup (120g) shelled, unsalted pistachios
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) unsalted butter, softened

Liquid Mixture

  • 1/2 cup (120ml) heavy cream, cold
  • 1/4 cup (60ml) whole milk
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional: 1/4 teaspoon almond extract (for enhanced flavor)
  • Optional: Green food coloring (gel or liquid, for a more vibrant color)

Instructions

  1. Blanch the Pistachios: Bring a small pot of water to a boil, then add the pistachios and boil for about 1 minute to loosen the skins.
  2. Drain and Rinse: Immediately drain the pistachios and rinse under cold water to cool them down quickly and stop cooking.
  3. Peel the Pistachios: Pinch each pistachio between your fingers to slip off the skins. For stubborn skins, rub them between a clean kitchen towel until the skins come off.
  4. Dry the Pistachios: Spread the peeled pistachios on a clean towel and pat dry thoroughly to remove moisture, ensuring a smooth blend later.
  5. Grind the Pistachios: Place the dried pistachios into a blender or food processor and pulse to break into smaller pieces, preparing for paste formation.
  6. Add Sugar and Butter: Add granulated sugar and softened butter to the pistachios in the blender or processor.
  7. Process Until Smooth: Blend continuously, scraping the sides as needed, adding a teaspoon of milk at a time if the mixture appears too dry. The goal is a thick, spreadable pistachio paste.
  8. Combine Ingredients: In a medium bowl, mix the pistachio paste with cold heavy cream, whole milk, vanilla extract, sea salt, and add optional almond extract or green food coloring if using.
  9. Whip the Cream: Using an electric mixer on medium speed, whip the mixture until stiff peaks form. Be careful to avoid overwhipping, which can separate the cream.
  10. Taste and Adjust: Taste the cream and adjust sweetness or flavor by adding more sugar or almond extract if desired.
  11. Chill (Optional): For optimal flavor and texture, refrigerate the pistachio cream for at least 30 minutes before serving.

Notes

  • Preparing the Pistachios is Key: Blanching and peeling removes bitterness and creates a smooth cream.
  • High-Powered Blender Recommended: To achieve a silky pistachio paste, use a powerful blender or food processor.
  • Vegan Version: Replace heavy cream with full-fat coconut cream (chilled overnight) and use plant-based butter alternatives.
  • Storage: Keep leftover pistachio cream in an airtight container in the refrigerator for up to 3 days. Whisk in a tablespoon of milk or cream before use if it thickens.
  • Serving Suggestions: Use as filling in cakes, macarons, pastries, as a topping for desserts, fruit dip, parfaits, or even in coffee.
  • Troubleshooting: To fix grainy cream, blend longer or add more liquid; for watery cream, use very cold cream and dry pistachios; adjust sweetness by modifying sugar amounts; add green food coloring sparingly for color.

Nutrition

Keywords: pistachio cream, pistachio paste, pistachio spread, dessert filling, nut cream, homemade pistachio, nut spread, cream dessert

Find it online: https://bakedbylisa.com/pistachio-cream-recipe/