Go Back
–+ servings
Pistachio Cream

Decadent Pistachio Cream: A Luxurious Homemade Delight

Indulge in this luscious Pistachio Cream, the perfect topping for any dessert or breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Desserts
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream
  • 200 grams Shelled, Unsalted Pistachios Blanched and peeled
  • 240 ml Heavy Cream (cold) Use very cold for best results
  • 120 ml Whole Milk No substitutions for best consistency
  • 100 grams Granulated Sugar Adjust to taste
  • 50 grams Unsalted Butter (softened) Let reach room temperature
  • 1 teaspoon Vanilla Extract Optional for flavor depth
  • 1 pinch Sea Salt Enhances flavor balance
Optional Enhancements
  • 1 teaspoon Almond Extract For extra nuttiness
  • 1 drop Green Food Coloring Use sparingly

Equipment

  • Blender
  • Mixing Bowl
  • Spatula
  • electric mixer

Method
 

Step-by-Step Instructions for Pistachio Cream
  1. Blanch the shelled pistachios in boiling water for 1 minute, then rinse with cold water.
  2. Peel the blanched pistachios carefully, removing as many skins as possible.
  3. Dry the pistachios and blend them into a coarse paste.
  4. Combine the pistachio paste with sugar and softened butter until smooth.
  5. Gradually add whole milk while blending until a silky-smooth consistency is achieved.
  6. In a separate bowl, combine cold heavy cream with the pistachio mixture, vanilla, and salt.
  7. Whip the mixture until stiff peaks form, taking care not to overwhip.
  8. Refrigerate the pistachio cream for at least 30 minutes before serving.

Nutrition

Serving: 1portionCalories: 240kcalCarbohydrates: 10gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 40mgPotassium: 180mgFiber: 1gSugar: 5gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!