Pistachio Cream Recipe

Pistachio Cream Recipe, or Crema al Pistacchio, is a smooth, nutty, and sweet spread that’s perfect for desserts, toast, or even as a filling for pastries. This versatile Italian-inspired recipe is easy to make and delivers a luxurious treat for pistachio lovers. The pistachio cream recipe creates a rich, creamy spread made with pistachios, white chocolate, and milk. It’s ideal for desserts like cheesecakes, French toast, or simply enjoyed on bread.

Servings: 4-6 people

Estimated Cost: $10-$15 USD

Prep Time: 25 minutes

Course: Dessert/Spread

Cuisine: Italian

Pistachio Cream Recipe Equipment

• Medium-sized pot
• Food processor or blender
• Saucepan
• Rubber spatula
• Clean kitchen towel

Ingredients

• 1 cup (140g) shelled unsalted pistachios
• ¾ cup (180ml) whole milk (divided)
• 2 tablespoons unsalted butter
• 3.5 oz (100g) white chocolate (roughly chopped)
• 1 tablespoon powdered sugar

Instructions

1. Prepare the Pistachios
   • Bring a pot of water to a boil. Add the shelled pistachios and boil for 3-5 minutes. Drain and transfer them to a clean kitchen towel.
   • Fold the towel over the pistachios and rub gently to loosen the skins. Remove the skins for a vibrant green color and smoother texture.
2. Make the Pistachio Paste
   • Place the peeled pistachios in a food processor with ¼ cup of milk and the powdered sugar. Blend for about 5 minutes, stopping occasionally to scrape down the sides. The mixture will first resemble crumbs but will eventually turn into a smooth paste.
3. Prepare the White Chocolate Mixture
   • In a saucepan over low heat, combine the remaining milk, butter, and white chocolate. Stir until fully melted and smooth. Remove from heat and let it cool slightly.
4. Combine and Blend
   • Add the melted white chocolate mixture to the pistachio paste in the food processor. Blend until creamy and silky smooth. Adjust consistency with additional milk if needed.
5. Store
   • Transfer the pistachio cream into an airtight jar or container. It will thicken as it cools but can be stored at room temperature or refrigerated for up to two weeks.

Calories

Per serving: Approximately 180 kcal

Recipe Notes

• Removing the skins from pistachios is optional but highly recommended for better color and flavor.
• Use high-quality white chocolate for optimal taste.
• If you prefer a sweeter cream, add more powdered sugar to taste.
• This cream pairs wonderfully with desserts like pavlova, croissants, or even as an ice cream topping.