Introduction

Pistachio cream is a luscious, nutty spread that can elevate desserts or be enjoyed on its own. Made from fresh pistachios and whipped cream, this recipe guides you through creating a smooth, flavorful cream that’s perfect for cakes, pastries, or even as a dip.

The image shows three small round pastries with a golden-brown, airy base that looks light and slightly crispy. On top of each base, there is a large swirl of pale green cream, decorated with finely crushed green nuts sprinkled across the surface. At the very top of each swirl, there are several whole pistachio nuts, a small fresh mint leaf, and a small piece of delicate, translucent garnish. The pastries are placed on a white plate with a dusting of powdered sugar and some green nut crumbs scattered around, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120g) shelled, unsalted pistachios
1/2 cup (120ml) heavy cream, cold
1/4 cup (60ml) whole milk
1/4 cup (50g) granulated sugar
1 tablespoon (15g) unsalted butter, softened
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

Step 1: Bring a small pot of water to a boil. Add the pistachios and let them boil for about 1 minute to blanch.
Step 2: Drain the pistachios immediately and rinse them under cold water to cool.
Step 3: Pinch each pistachio between your fingers to slip off the skin. If skins are stubborn, rub the nuts between a clean kitchen towel.
Step 4: Spread the peeled pistachios on a clean kitchen towel and pat them dry thoroughly.
Step 5: Place the dried pistachios in a blender or food processor. Pulse a few times to break them into smaller pieces.
Step 6: Add the granulated sugar and softened butter to the pistachios in the processor.
Step 7: Process continuously, scraping down the sides as needed. Add a teaspoon of whole milk at a time if the mixture feels too dry, until smooth and spreadable.
Step 8: Check the consistency; it should be thick and spreadable. Add a little more softened butter or milk if necessary.
Step 9: In a medium bowl, combine the pistachio paste with cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Add almond extract or green food coloring if desired.
Step 10: Using an electric mixer, whip the mixture on medium speed until stiff peaks form. Avoid overwhipping to maintain a smooth texture.
Step 11: Taste the pistachio cream and adjust sweetness or flavor according to preference.
Step 12: For best flavor and texture, chill the pistachio cream in the refrigerator for at least 30 minutes before serving.

Tips & Variations

Use unsalted pistachios and blanching helps remove skins for a smoother cream and attractive color.
If you want a more intense pistachio flavor, toast the shelled nuts lightly before blanching.
Substitute the whole milk with almond milk for a dairy-free version, but skip the heavy cream or use coconut cream instead.
Add a touch of lemon zest for a subtle citrus brightness that complements the nuts.

Storage

Store pistachio cream in an airtight container in the refrigerator for up to 3 days. Before serving, gently stir and let it come to room temperature for easier spreading or whipping. Rewhip briefly if it has separated. Avoid freezing, as the texture may degrade.

How to Serve

The image shows three cream puffs on a white plate. Each puff has a golden-brown baked base dusted lightly with powdered sugar. On top of the base, there is a thick layer of pale green cream with a smooth, swirled texture. Above that is a dollop of white whipped cream with a ridged, piped pattern. The white cream is sprinkled with crushed green pistachios and small pieces of pistachio nuts. The dessert is set against a white marbled background with natural light highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Roasted pistachios can be used, but raw unsalted pistachios yield a fresher flavor and smoother texture. If using roasted nuts, reduce or omit the added butter to balance the fat content.

How can I make the pistachio cream vegan?

Replace the heavy cream and whole milk with coconut cream and plant-based milk alternatives like almond or oat milk. Use a vegan butter substitute instead of dairy butter for a fully vegan pistachio cream.