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Home » Recipe Type » Sauces, Dips & Frostings » Homemade Pistachio Cream

Homemade Pistachio Cream

Last Updated January 15, 2021. Published January 15, 2021 By Rosemary Leave a Comment

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Homemade Pistachio Cream is an easy and delicious spread or filling. Spread it on bread or crackers, or use it as a filling in your favourite cake recipe, it’s so good you will want to eat it by the spoonful!

pistachio cream in a jar with some on a spoon

How to make it

Using the bain marie method or a microwave melt the white chocolate, butter and milk, mix until smooth.

chocolate butter & milk in a bowl the melted ingredients in a white bowl with a small spatula

In a blender or food processor add the skinned unsalted pistachios and blend until coarsely ground, add the sugar and blend until very finely ground.

ground pistachios & sugar in a blender blended until fine

Add the ground pistachios to the melted chocolate and mix until combined.

the chocolate and ground pistachios mixed in a white bowl

Move the mixture back into the blender add a little milk and blend until smooth. I like to mix it until it’s still has some finely chopped pistachios in the cream. Move the cream to a couple of sterilized jars.

the chocolate & pistachios with milk in a blender and blended together

What is bain marie?

For those of us, me included without a microwave, the best way to melt chocolate, (or a chocolate, butter & milk combination) is to place it in a bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl).

Then the water is heated to a low boil and melts the chocolate and butter, all you have to do is stir the ingredients until smooth. I have been melting chocolate this way forever, no need for any fancy equipment. Just make sure when you are melting just chocolate, that no water touches your melted chocolate or it will seize and unfortunately you will have to start over.

How to skin pistachios

I was able to find finely chopped skinned pistachios in the store, but if you can’t find them this is the best way to remove the skin for the recipe. Add water to a medium pot and bring to a boil, add the pistachios and boil for about 3-5 minutes this makes it easier to remove the skin. 

Once they have finished boiling, drain them and rinse under cold water, then place them (in small batches) on a clean, dry cotton towel and rub vigorously to remove the skin, place the skinned pistachios on a clean dry towel to dry before blending. 

pistachio cream in 2 jars with a spoon

How to use the cream

This cream can be used pretty much like you would use Nutella, you can spread it on anything from crackers, to bread to even pancakes. I also used it to make a very good Pistachio Tiramisu, recipe to follow. But if you are like the Italian you can stir it into your yogurt or even eat by the spoonful!

Are pistachios good for you?

Yes they are they have antioxidant and anti-inflammatory traits. They can lower your chances for cardiovascular disease. They are full of  fibre, minerals, and unsaturated fat that can help keep your blood sugar, blood pressure, and cholesterol in check.

How to store it

Properly stored the Pistachio Cream can be kept in a cool pantry for up to a week, or if you prefer in the fridge for up to 2-3 weeks. If kept in the fridge be sure to bring it to room temperature before consuming. If you want to use it for a filling and it is too thick, just place it back in the blender add a little milk and combine.

More Delicious Nut Recipes

Chocolate Almond Biscotti

Cinnamon Walnut Coffee Cake

Dark Chocolate Almond Granola Bars

So if you are looking for a delicious new filling or spread why not try this Homemade Pistachio Cream and let me know how it goes. Enjoy!

pistachio cream in a jar with a spoon

pistachio cream in a jar with some on a spoon
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5 from 1 vote

Homemade Pistachio Cream

Homemade Pistachio Cream is an easy and delicious spread or filling, it's so good you will want to eat it by the spoonful!
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Course Dessert, Snack
Cuisine American/Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 jars
Calories 836kcal
Author Rosemary Molloy

Ingredients

  • 1 cup + 1 tablespoon pistachios (finely chopped)* (100 grams)
  • ¼ cup granulated sugar (50 grams)
  • 3½ ounces white chocolate (100 grams)
  • 2 tablespoons butter
  • 5-6 tablespoons milk (I used whole milk) divided

*Or whole pistachios peeled and unsalted (see post for instructions).

    Instructions

    • Using the bain marie method or a microwave melt the white chocolate, butter and 3 tablespoons of milk in a large bowl, mix until smooth.
    • In a blender or food processor add the skinned unsalted  pistachios and blend until finely chopped, add the sugar and blend until very finely ground almost a powder. Add to the the bowl of melted chocolate and combine.
    • Pour back into the blender or food processor with 2-3 tablespoons of milk* and blend until smooth and creamy. I like to mix it until it's still has some finely chopped pistachios in the cream. Spoon into the clean sterilized jars. Enjoy!

    *If you prefer a more liquidy cream then add more milk, I made mine quite thick and I used 2 -3 tablespoons of milk.

      Notes

      I placed the pistachio cream in 2 jars, it total I got about 1 3/4 cups.

      Nutrition

      Calories: 836kcal | Carbohydrates: 74g | Protein: 17g | Fat: 56g | Saturated Fat: 21g | Cholesterol: 44mg | Sodium: 165mg | Potassium: 811mg | Fiber: 6g | Sugar: 61g | Vitamin A: 570IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 3mg
      Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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