The Best Pistachio Cream Recipe
This rich and creamy pistachio cream recipe is made with just a few simple ingredients—pistachios, cream, sugar, and vanilla. Perfect as a spread, filling, or dessert topping, it’s inspired by traditional Italian flavors and takes only 10 minutes to prepare. Whether swirled into yogurt, layered in cakes, or eaten by the spoonful, this homemade pistachio cream is sure to impress.
Ingredients
- 1 cup raw unsalted pistachios (preferably shelled)
- 1/4 to 1/3 cup heavy cream or coconut cream for vegan option
- 3 tbsp sugar or maple syrup
- 1 tsp pure vanilla extract
- Optional: 1/4 tsp rose water or pinch of ground cardamom
Instructions
Blanch the pistachios (optional for smoother texture and brighter color):
- Bring water to a boil and add pistachios. Boil for 60 seconds, then transfer to an ice bath. Gently rub off the skins using a towel.
Grind pistachios into a paste:
- Add the peeled pistachios to a food processor or high-speed blender. Blend for 3–5 minutes until a thick paste forms, scraping down the sides as needed.
Add cream and flavorings:
- While blending, slowly add in heavy cream (or coconut cream), sugar, vanilla extract, and any optional flavorings like rose water or cardamom.
Adjust consistency:
- Blend until smooth and creamy. Add more cream for a thinner texture or refrigerate to thicken slightly.
Store:
- Transfer to an airtight glass jar and store in the refrigerator for up to 2 weeks.
Notes
- For a dairy-free version, use coconut cream or oat cream.
- Bronte pistachios (from Sicily) offer the best flavor and color.
- Add more or less sugar based on your taste.