Why You’ll Love This Recipe
Homemade Pistachio Cream is a game-changer for anyone who loves pistachios. It’s rich, creamy, and easy to make, offering endless possibilities for your culinary creations. Whether you spread it on toast, use it as a filling for pastries, or swirl it into your favorite desserts, this pistachio cream elevates any dish it touches. Its versatility, smooth texture, and nutty flavor make it a must-try for pistachio enthusiasts!
Ingredients
- 1 cup shelled unsalted pistachios (raw or roasted)
- ½ cup sweetened condensed milk
- 2 tablespoons powdered sugar (optional, to taste)
- ¼ cup milk or non-dairy milk
- 1 teaspoon vanilla extract
- Pinch of salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- (Optional) Blanch the Pistachios:
If your pistachios have skins, blanch them by boiling for 1–2 minutes. Transfer them to an ice bath and rub off the skins. This step is optional, but it helps create a smoother texture. - (Optional) Toast the Pistachios:
Lightly toast the pistachios in a dry pan over medium heat for 2–3 minutes to enhance their flavor. This step is optional but adds an extra depth of taste. - Blend the Pistachios:
In a food processor, blend the pistachios until a fine meal forms. Continue blending until the pistachios turn into a thick paste. - Add Sweeteners and Flavor:
Add the sweetened condensed milk, vanilla extract, and a pinch of salt to the pistachio paste. Blend until the mixture is smooth and creamy. - Adjust Texture and Taste:
Gradually add powdered sugar (if desired) and milk until you achieve the desired texture. Blend until smooth. Taste and adjust sweetness, salt, or vanilla extract to your preference. - Store and Use:
Transfer the pistachio cream to an airtight jar and refrigerate. Be sure to stir before each use, as the cream may separate over time. It lasts up to 10 days in the fridge or 2 months in the freezer.
Servings and timing
This recipe yields about 1½ cups of pistachio cream.
- Preparation time: 10 minutes
- Cook time: 5 minutes (optional blanching/toasting)
- Total time: 15 minutes
Variations
- Vegan Version: Use coconut condensed milk and non-dairy milk to make this recipe vegan-friendly.
- Extra Sweet: If you want a sweeter pistachio cream, increase the amount of powdered sugar or add a touch of maple syrup.
- Flavor Variations: Try adding a bit of orange zest or a splash of almond extract for a twist on the classic pistachio flavor.
Storage/Reheating
- Storage: Store in an airtight jar in the fridge for up to 10 days or freeze for up to 2 months.
- Reheating: If the cream thickens too much in the fridge, gently warm it in the microwave or on the stovetop before using.
FAQs
1. Can I use salted pistachios?
It’s best to use unsalted pistachios for this recipe to control the saltiness. If you only have salted pistachios, reduce or omit the pinch of salt.
2. Can I use this pistachio cream for baking?
Yes! You can use this pistachio cream as a filling for cakes, pastries, or cookies. It also works wonderfully as a frosting for cupcakes.
3. How do I make the cream smoother?
Blend the pistachios thoroughly to achieve a smooth consistency. You can also add more milk or non-dairy milk if it’s too thick.
4. Can I use this pistachio cream in savory dishes?
Yes! You can use it in savory dishes like pasta sauces or as a dip for crackers or bread, adding a rich and nutty flavor to the dish.
5. Can I use a blender instead of a food processor?
Yes, a high-powered blender can work, but a food processor is preferred for this recipe as it helps create a thicker paste with a smoother consistency.
6. How can I use this pistachio cream besides spreading on toast?
You can use it as a filling for pastries, a topping for pancakes or waffles, or even swirl it into yogurt or ice cream for a delicious dessert.
7. Can I freeze the pistachio cream?
Yes, this pistachio cream freezes well. Store it in an airtight container in the freezer for up to 2 months. Thaw it in the fridge before using.
8. How can I adjust the sweetness?
You can adjust the sweetness by adding more powdered sugar or less, depending on your taste preferences.
9. Can I use other nuts besides pistachios?
Yes, you can experiment with other nuts like almonds, cashews, or hazelnuts, but the flavor and texture will change.
10. Can I make this cream without the sweetened condensed milk?
The sweetened condensed milk adds sweetness and creaminess. If you don’t have it, you can try substituting with regular cream or milk and sweeten with sugar or honey.
Conclusion
Homemade Pistachio Cream is an incredibly versatile and indulgent treat that’s perfect for a variety of uses. Whether you’re spreading it on toast, using it as a pastry filling, or simply enjoying it by the spoonful, this rich and nutty spread is sure to satisfy your cravings. Easy to make and customizable, it’s a must-try for anyone who loves pistachios or creamy spreads!
Irresistible Ways to Use Homemade Pistachio Cream Today
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional blanching/toasting)
- Total Time: 15 minutes
- Yield: 1½ cups
- Category: Dessert, Spread
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
Homemade Pistachio Cream is a smooth, nutty, and indulgent spread made from pistachios, sweetened condensed milk, and vanilla extract. It’s perfect for spreading on toast, using as a frosting, or adding to pastries and other desserts.
Ingredients
1 cup shelled unsalted pistachios (raw or roasted)
½ cup sweetened condensed milk
2 tablespoons powdered sugar (optional, to taste)
¼ cup milk or non-dairy milk
1 teaspoon vanilla extract
Pinch of salt
Instructions
- (Optional) Blanch the Pistachios: If your pistachios have skins, blanch them by boiling for 1–2 minutes, then transfer to an ice bath and rub off the skins.
- (Optional) Toast the Pistachios: Lightly toast the pistachios in a dry pan over medium heat for 2–3 minutes to enhance their flavor.
- Blend the Pistachios: In a food processor, blend the pistachios until a fine meal forms. Continue blending until the pistachios turn into a thick paste.
- Add Sweeteners and Flavor: Add sweetened condensed milk, vanilla extract, and a pinch of salt to the pistachio paste. Blend until the mixture is smooth and creamy.
- Adjust Texture and Taste: Gradually add powdered sugar (if desired) and milk until you achieve the desired texture. Taste and adjust sweetness, salt, or vanilla extract to your preference.
- Store and Use: Transfer the pistachio cream to an airtight jar and refrigerate. Stir before each use, as it may separate. It lasts up to 10 days in the fridge or 2 months in the freezer.
Notes
If using salted pistachios, reduce the pinch of salt to taste.
For a vegan version, use coconut condensed milk and non-dairy milk.
This cream works wonderfully as a filling for pastries or as a topping for pancakes and waffles.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 4g
- Sodium: 0mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
