If you’ve never made pistachio cream from scratch, prepare to be amazed. This silky, nutty spread is deceptively easy to make—and once you’ve tried it, you’ll want to swirl it into everything. From layering into cakes and filling croissants to spooning over yogurt or folding into ice cream, pistachio cream is the secret ingredient your kitchen didn’t know it needed. With just a handful of ingredients and a few minutes of prep, you’ll have a creamy, dreamy staple that’s as versatile as it is delicious.
What makes pistachio cream truly special is its balance of rich flavor and smooth texture. It feels indulgent, like something you’d find tucked inside a fancy French pastry, yet it’s simple enough to whip up on a weeknight. Drizzle it over pancakes, spread it on toast, or add a spoonful to your morning smoothie for a nutty upgrade. Whether you’re elevating a dessert or sneaking it straight from the jar (no judgment), pistachio cream is a little luxury worth keeping on hand.
Looking to take it up a notch? Check out our Pistachio Cream Turnovers!
Equipment
- Food Processor
- Pot
- Towel
Ingredients
- 1 1/4 cup + 1 Tbsp shelled pistachios
- 3/4 cup heavy cream
- 2 tbsp butter
- 4 oz white chocolate
- 1/2 tsp salt
- 2 tbsp powedered sugar
Instructions
- Boil shelled pistachios for 3-4 minutes then drain, and place on a kitchen towel.
- Loosen skins of pistachios by rubbing towel over them separating the skins. Discard skins. Place pistachios in a food processor.
- Place 1/4 cup cream in saucepan and add white chocolate in small pieces, stirring constantly, and cook on low heat until melted through.
- Add remaining 1/2 cup heavy cream, sugar and salt to pistachios in food processor. Blend until pistachios are small chunks. Add remaining few tablespoons of pistachios as needed and blend until creamy. ( We could ours to be a bit runny until we added more!) Store in refrigerator.
- Add the melted butter and chocolate to the food processor, pulse until completely combined. ( Scrape down sides as you go to be sure all ingredients combine.)
- Add remaining few tablespoons of pistachios as needed and blend until creamy. (If runny, add several more pistachios and blend until smooth) Store in refrigerator.
- Store in refrigerator until cool and set 2 hours to 24 hours. Be sure to allow to get to room temperature before using.
