Homemade Pistachio Cream
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 also known as crema al pistacchio in Italian is very popular. Not only used as a spread but also added to cookie, cheesecake and even ice cream recipes. It has a lovely smooth texture and the perfect flavor, by combining white chocolate and pistachios it doesn’t have a really over the top strong taste. You can also decide on the consistency, whether you like it thick like peanut butter or more like pastry cream.
Recipe Ingredients
- Unsalted pistachios – Or whole pistachios peeled and unsalted
- Granulated sugar
- White chocolate – good quality
- Butter
- Milk – whole or 2% milk
How to blanch Pistachios
Boil the shelled pistachios for approximately 1-2 minutes, then immediately transfer them to an ice bath then drain well. Rub the pistachios between two clean towels, this will loosen the skin, then peel them off.
How to make a Homemade pistachio cream recipe
The complete recipe card with ingredient amounts and full instructions is at the bottom of the post!
Using the bain marie method or a microwave melt the white chocolate, butter and milk, mix until smooth.
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.
Add the ground pistachios to the melted chocolate and mix until combined.
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.
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 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 toast, to crepes to even pancakes. I also used it to make a very good Pistachio Tiramisu. 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.
More Delicious Nut Recipes
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!
Homemade Pistachio Cream
Ingredients
- 1 cup unsalted pistachios (finely chopped) Or whole pistachios peeled and unsalted (see notes below for instructions).
- ¼ cup granulated sugar
- 3½ ounces white chocolate
- 2 tablespoons butter
- 5-6 tablespoons milk (I used whole milk) divided
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
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 1-2 minutes this makes it easier to remove the skin. Once they have finished boiling, drain them and either rinse under cold water or soak them in ice water for 5-10 seconds then place them (in small batches) on a clean, dry cotton towel and rub vigorously to remove the skin, you may need to remove some by hand, place the skinned pistachios on a clean dry towel to dry before blending.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.Nutrition
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Made this pistachio cream exactly as written — holy cow!!! It is DELICIOUS!! Not all my pistachio skins came off after boiling so it is not quite as vibrant green. Then made the pistachio liqueur to use in a pistachio amaretto cocktail — I am considering making this as Christmas gifts this year. Thank you for a wonderful recipe!
Hi Elizabet, thanks so much, so glad you enjoyed it. And great idea as a Christmas gift idea. Take care!
Hi Elizabeth, can I use it as a Pie filling? Or should I mix it with something to make it less intense?
Hi! I made this and it was wonderful. Thank you for sharing the recipe!
However, just wanted to ask if the nutrition table you listed is for the entire batch? Or per serving ie per tbsp, tsp etc.
Thanks!
Hi Iman, the amount would be for the whole amount made approximately 1.5 cups. So glad you enjoyed it. Take care!
Hi, this recipe is amazing. Do you have to skin the pistachios? I’m unable to find them in store and the first time I tried this recipe I found it took a very long time to dry the pistachios. I’m thinking of trying to blend with skin this time
Hi Enida, thanks so much, glad you like it. I think it would be fine to leave the skin on. Let me know how it goes with the skin on. Take care!
I’ve never had pistachio cream before but I can’t imagine anything better.
Hi Janice, it’s very popular here and my husband and kids love it and eat it by the spoonful. Take care!
Hi! Can I make this without the white chocolate? Could I substitute with maybe ricotta and upnthe sugar slightly to compensate ? Thank you !
Hi Robin, I really don’t think you could substitute with ricotta. Sorry.
Delicious and so easy! It is great alternative to overly sweet chocolate spreads. This is a great way to start the day!
Hi Aurora, thanks so much, and yes a little healthier too! Take care.
Should the pistachios be roasted or raw?
Hi Wendy, you can do either, mine are usually raw that I buy.