Homemade Pistachio Cream – A Dreamy Spread You’ll Love

There’s something magical about pistachios. Their vibrant green hue and sweet, nutty flavor have long held a special place in my heart—and my kitchen. Growing up with an Italian grandmother, I was lucky enough to taste all kinds of nutty spreads and creamy delights. But the one that truly captivated me was her pistachio cream—a velvety, decadent creation she would slather on toasted brioche, spoon over gelato, or eat straight from the jar with a twinkle in her eye. Inspired by her and slightly Americanized for ease, this recipe is a nod to tradition with a modern touch.

This homemade pistachio cream is rich, smooth, and just the right amount of sweet. It’s perfect as a luxurious topping for pancakes, folded into whipped cream, or even used as a surprise filling for your favorite pastries. And let’s be honest—it’s hard to resist pairing it with a scoop of pistachio ice cream for the ultimate nutty indulgence.

Why You’ll Love This Pistachio Cream

• Silky smooth with a natural pistachio flavor
• No artificial additives—just real ingredients
• Versatile: Great as a spread, dip, or dessert base
• Keeps well in the fridge for two weeks

Ingredients

To make about 1.5 cups of this luscious pistachio cream, you’ll need:

• 1 1/4 cups raw, unsalted pistachios (125g)
• 2 tablespoons unsalted butter (30g)
• 3/4 cup whole milk or cream (190ml), divided
• 4 oz good white chocolate, chopped (about 1 cup)
• 2 tablespoons confectioner’s sugar
• 1/4 teaspoon kosher salt (Diamond Crystal)

Instructions

Step 1: Blanch the Pistachios

Bring a medium-sized pot of water to a boil. Add the shelled pistachios and let them boil for 3 minutes. Drain them and transfer onto a clean kitchen towel. Fold the towel over and rub the pistachios to loosen and remove the skins. This step ensures a bright green cream without the bitter skins.

Step 2: Melt the Butter and Chocolate

In a small microwave-safe bowl, combine the butter and 1/4 cup of milk. Microwave in 20-second intervals until the butter melts and the milk is hot. Add the chopped white chocolate and stir until completely melted. If needed, microwave for another 10-15 seconds.

Step 3: Blend to Perfection

Add the blanched pistachios to a high-speed blender. Pour in the remaining 1/2 cup of milk, confectioner’s sugar, salt, and the melted white chocolate mixture. Blend on medium speed until the pistachios form a thick paste. Scrape down the sides several times to ensure even blending.

Finish by blending on high speed for 30 seconds to 1 minute, until you achieve a smooth, creamy texture.

Step 4: Store and Enjoy

Transfer your pistachio cream to a clean, airtight container. Store in the refrigerator and use within two weeks. It will thicken slightly as it chills but remain beautifully spreadable.

Delicious Ways to Use Pistachio Cream

• Spread it on toast or croissants for a decadent breakfast
• Drizzle over vanilla or pistachio ice cream
• Layer into cakes or use as a cupcake filling
• Swirl into yogurt or oatmeal
• Dip strawberries or apple slices for a nutty treat

Tips for the Best Pistachio Cream

• Use high-quality white chocolate—it makes a difference in sweetness and texture.
• Don’t skip blanching—removing the skins creates a smoother, more vibrant spread.
• Want a vegan version? Swap butter for coconut oil and use a plant-based milk.

A Seasonal Delight: Perfect for Any Time of Year

Although this pistachio cream is wonderfully indulgent year-round, it feels especially at home during cooler months. It brings a touch of warmth to holiday baking or adds a luxurious twist to winter desserts. That said, it’s just as delicious chilled and spooned over pistachio ice cream on a hot summer day.

The Origins: A Nod to Italian Traditions

In Italy, pistachio spreads are common in both artisan shops and family kitchens. Traditionally, Sicilian pistachios are prized for their intense flavor and vibrant color. This recipe channels that same heritage while making it accessible to home cooks with common pantry ingredients. My grandmother always said the secret to a great cream is patience and good ingredients—and I couldn’t agree more.

Try This: Pistachio Cream Affogato

Looking for a dessert that stuns with minimal effort? Add a spoonful of pistachio cream to a cup, top it with a scoop of pistachio ice cream, and pour a shot of hot espresso over the top. The result? A nutty, creamy take on the classic Italian affogato.

Final Thoughts

Whether you’re revisiting the flavors of your heritage or simply trying something new, this pistachio cream is a must-make. It’s creamy, indulgent, and packed with that unmistakable pistachio flavor. Make a jar, gift one to a friend, and save a spoonful for yourself—you won’t regret it.

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