Pistachio Cream – Smooth, Rich & Irresistibly Nutty
This homemade pistachio cream is silky, nutty, and absolutely irresistible. Perfect as a spread, filling, or topping, it’s a luxurious treat that elevates everything from cakes and pastries to pancakes and ice cream. With its vibrant green color and rich flavor, this pistachio cream will become your new favorite kitchen indulgence.
Ingredients
- 1 cup unsalted shelled pistachios
- ½ cup powdered sugar
- ¼ cup heavy cream or milk for a lighter version
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Place the pistachios in a food processor and blend until they form a fine paste.Add powdered sugar, heavy cream, butter, vanilla, and salt.Blend until smooth and creamy, scraping down the sides as needed.Adjust consistency by adding a touch more cream if you want it thinner.Transfer to a jar or airtight container. Store in the refrigerator for up to 1 week.
Notes
For a deeper flavor, lightly toast the pistachios before blending. Want it dairy-free? Swap the butter and cream for coconut cream. This pistachio cream also freezes well — thaw in the fridge overnight before using.