Description
This homemade Pistachio Cream recipe features the rich flavor of pistachios blended into a creamy, velvety spread. Sweet and nutty, it can be used in a variety of desserts or as a decadent topping for pancakes, waffles, or ice cream.
Ingredients
- Shelled pistachios: 1 cup (unsalted and peeled)
- Powdered sugar: 1/2 cup
- Milk: 1/4 cup (warm)
- Butter: 2 tbsp (softened)
- Vanilla extract: 1 tsp
- Salt: A pinch
Instructions
-
Prepare the Pistachios:
If the pistachios have skins, blanch them in boiling water for 1-2 minutes, then rub off the skins using a clean kitchen towel. -
Blend the Pistachios:
Add the peeled pistachios to a food processor. Blend until they form a fine crumb or paste. -
Add Sweeteners:
Add powdered sugar, softened butter, and a pinch of salt to the pistachio paste. Blend until combined. -
Incorporate Milk:
Slowly add warm milk and vanilla extract while blending. Continue until the mixture becomes smooth and creamy. -
Adjust Consistency:
If the cream is too thick, add a little more warm milk until the desired consistency is achieved. -
Store and Serve:
Transfer the pistachio cream to an airtight jar and store in the refrigerator. Use as desired!
Notes
- For a vegan version, substitute butter with coconut oil and milk with almond or oat milk.
- Use roasted pistachios for a deeper flavor, but avoid salted ones.
- Pistachio cream can be stored in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Category: Spread/Dessert
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 tbsp
- Calories: 90
- Sugar: 5g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: pistachio cream, pistachio spread, homemade pistachio paste, pistachio dessert