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There’s something so special about homemade treats, isn’t there? I’ve always believed that the best desserts are the simplest ones, those that come together with just a few ingredients but taste like they’ve been made with so much love. When I first discovered how easy it was to make Pistachio Cream, I couldn’t help but smile. It’s like the universe was telling me that the most delicious things don’t need to be complicated. Just a handful of simple ingredients, a little time, and suddenly, I had a creamy, dreamy treat that was both indulgent and comforting.
I know you’re going to love this recipe. The best part? You don’t need a long list of hard-to-find ingredients to make this pistachio cream. Everything comes together effortlessly, and before you know it, you’ll have a rich, nutty cream that’s perfect for any occasion. Whether you spread it on toast, top your favorite dessert with it, or just eat it by the spoonful (no judgment here), this Pistachio Cream is bound to become a staple in your kitchen.
What really gets me every time is how satisfying it feels to make something so delicious from scratch. The texture of the cream is so smooth, and the flavor of the pistachios adds that perfect balance of richness without being overpowering. And don’t worry, making it is easier than you think! It’s the kind of recipe that makes you feel like you’ve mastered the art of cooking with minimal effort.
So, if you’re ready to treat yourself to something homemade and delicious, I promise this Pistachio Cream Recipe will exceed all your expectations. With just a few simple ingredients, you can enjoy a sweet, creamy indulgence that’s both easy and rewarding to make. Ready to dive in? Let’s get started.
What Makes This Cream Special
Authentic pistachio flavor:
Unlike other nut creams, this recipe uses real pistachios, giving it a rich, nutty taste that’s perfectly balanced, not too sweet, just the right amount of flavor.
No need to hunt for rare items:
just a few everyday ingredients are all it takes to whip up this delicious pistachio cream. It’s made with just a few simple items you probably already have in your pantry, making it easy to whip up.
Versatility:
Whether you use it as a spread, topping, or filling, this Pistachio Cream adds a luxurious touch to almost anything you serve it with.
Smooth and creamy texture:
The texture is velvety, smooth, and indulgent, just the right consistency to complement both sweet and savory dishes.
Ingredients You’ll Need
Pistachios: These are the heart of the recipe. I like to use raw pistachios since they blend into a softer, creamier texture and bring out a gentle, natural flavor that roasted ones can sometimes overpower. It really allows the pistachio taste to shine through without being too intense.
Powdered Sugar: A touch of powdered sugar brings a gentle sweetness that enhances the pistachio flavor without taking over. It’s perfect for balancing the flavors in this cream.
Salt: A pinch is all it takes to bring out the rich, nutty notes of the pistachios and balance the sweetness. It makes all the difference, trust me.
Avocado Oil: I go for avocado oil because it has a light, neutral taste that lets the pistachios shine. It mixes in smoothly and doesn’t interfere with the flavor. Some oils can be a bit too strong, but this one keeps the flavor smooth and allows the pistachios to take center stage while adding healthy fats to the mix.
Equipment You’ll Need
Blender or Food Processor: I use my trusty food processor to blend everything together smoothly. It makes the process so much easier and ensures that the cream turns out perfectly creamy every time.
Glass Jars (10 oz): These glass jars are perfect for storing your Pistachio Cream. I love using them because they keep the cream fresh, and they look pretty on the counter too. Plus, they’re just the right size for sharing or gifting.
How to Make Pistachio Cream
Step 1: Process the Pistachios
Begin by tossing the raw pistachios into your food processor to get things started. Pulse until the pistachios break down into a fine, crumbly texture, resembling breadcrumbs. Pause every so often to scrape around the inside of the bowl so everything mixes evenly.
Step 2: Mix in Sweetener and Salt
Add the powdered sugar and a pinch of salt to the pistachio mixture. Blend for about 20 seconds to make sure everything is well combined.
Step 3: Create the Creamy Consistency
With the processor still going, gradually add the avocado oil. Let it blend until everything turns into a silky, spreadable cream. If you prefer a thinner consistency, feel free to add more oil.
Step 4: Cool and Store
Once the pistachio cream reaches the desired smoothness, transfer it to an airtight container. Allow it to cool to room temperature, then store it in the fridge to keep it fresh.
Step 5: Storing and Enjoying Your Cream
Your homemade pistachio cream can be stored in the fridge for up to 3 weeks. Make sure to stir it before each use, as it may settle. Use it as a topping, spread, or in any dessert of your choice.
How to Store Pistachio Cream
You can easily store your homemade pistachio cream in airtight jars and keep it in the fridge for 1-2 weeks. If you want to extend its shelf life, it freezes wonderfully, Just transfer it to an airtight jar or ziplock bag, and it’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it again, simply take it out and let it thaw overnight in the fridge.
Pistachio Cream FAQs
What would I use pistachio cream for?
Pistachio cream is one of those little kitchen treasures that instantly makes simple things feel fancy. Personally, I love spreading it on warm toast or pancakes it melts into this silky layer of nutty sweetness. But that’s just the start.
Is pistachio cream the same as pistachio butter?
Pistachio cream and pistachio butter aren’t exactly the same, even though they start with the same ingredient. From my experience, pistachio cream is much smoother and sweeter it usually includes added sugar and sometimes milk or oil, which makes it perfect for desserts, toast, or even drizzling over pancakes. Pistachio butter, on the other hand, is more natural and closer in texture to traditional nut butters. It’s thicker, slightly grainier, and doesn’t have that added sweetness, making it a great option if you prefer something more straightforward and less processed. So it really comes down to how you want to use it in your kitchen.
Should pistachio cream be refrigerated after opening?
Yes, once opened, pistachio cream should be refrigerated to keep it fresh and preserve its texture.
How to eat pistachio cream spread?
You can spread pistachio cream on warm toast, drizzle it over desserts, or just enjoy a spoonful straight from the jar no judgment here.
What do you serve with pistachio spread?
You can enjoy pistachio spread with crepes, spoon it into croissants or Danish pastries, swirl it into ice cream or mousse, layer it on crostini, or even use it to fill chocolates and fruit tarts it’s incredibly versatile.
What is the flavor of pistachio cream?
Pistachio cream has a rich, decadent flavor with the unmistakable taste of real pistachios. It’s smooth and nutty, making it perfect for spreading on toast, drizzling over ice cream, or even filling cookies. You can also use it to enhance the flavor of desserts like custards and pies.
Why does pistachio cream taste like chocolate?
Pistachio cream may taste like chocolate because it often contains added ingredients like milk powders, sugar, and sometimes even white chocolate, which enhance its sweetness and richness. These ingredients balance out the natural nuttiness of the pistachios, giving the cream a smooth, almost chocolate-like flavor, especially when made with high-quality pistachios like those from Sicily.
Pistachio Cream Recipe
Ingredients
- 3 cups of raw unsalted pistachios
- ¾ cup of powdered sugar
- ⅜ teaspoon of salt
- ⅜ cup of avocado oil add more if necessary for the perfect texture
Instructions
- Start by adding the raw pistachios to your food processor. Pulse them until they resemble a fine, crumbly texture, just like breadcrumbs. Don’t forget to scrape down the sides occasionally to make sure everything gets mixed evenly. This should take about a minute.
- Now, toss in the powdered sugar and a pinch of salt. Give it another quick blend for around 20 seconds to make sure everything’s well combined.
- At this point, you’ll want to achieve that smooth, velvety texture. With the food processor still going, gradually pour in the avocado oil. Keep going until it’s all blended together into a rich and velvety texture. If you like your pistachio cream a bit thinner, feel free to add more oil.
- Once everything’s perfectly smooth, transfer your pistachio cream into an airtight container. Allow the mixture to cool to room temperature before storing it in the fridge.
- Store your pistachio cream in the fridge, where it will stay fresh for up to 3 weeks. Just make sure to give it a good stir before each use, as it can settle a bit.
- And that’s it, You’ve got yourself a delicious, homemade pistachio cream that’s perfect for spreading on toast, topping ice cream, or even enjoying by the spoonful.
Notes
- Calories: ~120 kcal
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 14 g
- Sugars: 7 g
- Protein: 5 g
- Fiber: 1 g
- Sodium: 45 mg