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

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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