Creamy, nutty, and indulgent, this homemade pistachio cream is perfect as a spread, dip, or dessert topping. Made with just a handful of simple ingredients, it’s an irresistible treat that will make any pistachio lover swoon. Whether spread on toast, dolloped on ice cream, or simply enjoyed by the spoonful, this cream will elevate any dish it touches.
Ingredients
1 cup shelled pistachios
¼ cup powdered sugar
¼ cup heavy cream (or coconut cream for dairy-free)
½ teaspoon vanilla extract
Pinch of salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Begin by roasting the pistachios in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until they become fragrant and slightly toasted. Let them cool for a few minutes.
In a food processor, combine the roasted pistachios and powdered sugar. Process until the pistachios form a fine powder.
Gradually add the heavy cream, vanilla extract, and a pinch of salt to the pistachio mixture. Continue processing until the cream reaches a smooth, spreadable consistency.
Taste the mixture and adjust the sweetness or saltiness by adding a bit more powdered sugar or salt if needed.
Transfer the pistachio cream to an airtight container and refrigerate for up to 1 week.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 200 kcal per 2-tablespoon serving
Variations
Vegan Version: Swap out the heavy cream for coconut cream to make the pistachio cream dairy-free and vegan.
Sweetness: If you prefer a sweeter pistachio cream, feel free to add more powdered sugar to taste.
Add Spices: I sometimes add a pinch of cinnamon or cardamom to enhance the flavor and make it a bit more exotic.
Nut-Free Option: If you're allergic to pistachios, you can try using other nuts, like almonds or cashews, for a different but equally creamy spread.
Storage/Reheating
To keep my pistachio cream fresh, I store it in an airtight container in the refrigerator. It lasts for up to a week, though I find it’s usually eaten up long before then! If it thickens up after being chilled, I add a little more heavy cream or coconut cream to loosen it up before serving.
FAQs
Can I use salted pistachios for this recipe?
I recommend using unsalted pistachios for the best control over the flavor. However, if you only have salted pistachios, you can still make it work—just be cautious about adding too much salt.
Can I make this recipe without a food processor?
If you don't have a food processor, you could try using a high-powered blender, but keep in mind that the texture might not be as smooth. Alternatively, you could chop the pistachios very finely by hand, though this would take longer.
Is this pistachio cream vegan?
Yes, it’s easy to make this pistachio cream vegan by simply replacing the heavy cream with coconut cream or another dairy-free alternative.
Can I freeze pistachio cream?
Yes, you can freeze pistachio cream. Just make sure to store it in an airtight container, and it should last for up to three months. Let it thaw in the fridge before using it.
Can I adjust the consistency of the pistachio cream?
Absolutely! If you prefer a thicker or thinner cream, adjust the amount of cream you add. A little more cream will make it thinner, and less will keep it more spreadable.
Conclusion
This homemade pistachio cream is an absolute treat for anyone who loves the nutty richness of pistachios. It's simple, quick to make, and can be used in so many different ways. Whether as a spread, dip, or dessert topping, I can confidently say this will be a new staple in my kitchen. The best part? It’s made with ingredients I already have on hand, and the result is nothing short of luxurious!
Recipe:
Homemade Pistachio Cream
- Total Time: 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Creamy, nutty, and indulgent, this homemade pistachio cream is perfect as a spread, dip, or dessert topping. Made with just a handful of simple ingredients, it’s an irresistible treat that will make any pistachio lover swoon.
Ingredients
1 cup shelled pistachios
¼ cup powdered sugar
¼ cup heavy cream (or coconut cream for dairy-free)
½ teaspoon vanilla extract
Pinch of salt
Instructions
- Begin by roasting the pistachios in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until they become fragrant and slightly toasted. Let them cool for a few minutes.
- In a food processor, combine the roasted pistachios and powdered sugar. Process until the pistachios form a fine powder.
- Gradually add the heavy cream, vanilla extract, and a pinch of salt to the pistachio mixture. Continue processing until the cream reaches a smooth, spreadable consistency.
- Taste the mixture and adjust the sweetness or saltiness by adding a bit more powdered sugar or salt if needed.
- Transfer the pistachio cream to an airtight container and refrigerate for up to 1 week.
Notes
If you prefer a sweeter pistachio cream, feel free to add more powdered sugar to taste.
For a vegan version, swap out the heavy cream for coconut cream.
Storage: Store in an airtight container in the fridge for up to a week. If it thickens up, add more cream to loosen it up before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200 kcal
- Sugar: 15g
- Sodium: 20mg
- Fat: 17g
- Saturated Fat: 1.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
