Introduction

Pistachio cream is a luscious, nutty spread that elevates desserts, breakfasts, and snacks with its rich flavor and smooth texture. Made from simple ingredients, this versatile cream can be whipped up at home to add a delightful pistachio punch to your culinary creations.

The image shows three round cream puffs with a light golden-brown, airy textured base. Each puff is topped with a tall swirl of smooth, pale green cream that has a soft, velvety texture. The cream is sprinkled with small, crushed green pistachio pieces. On top of each swirl, there are several whole pistachio nuts, a small green mint leaf, and a translucent, crisp decorative piece. The pastries are arranged on a white plate placed on a white marbled surface, with soft sunlight highlighting their fresh and delicate details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120g) shelled, unsalted pistachios
1/2 cup (120ml) cold heavy cream

1/4 cup (60ml) whole milk
1/4 cup (50g) granulated sugar

1 tablespoon (15g) unsalted butter, softened
1/2 teaspoon vanilla extract

Pinch of sea salt
Optional: 1/4 teaspoon almond extract (for enhanced flavor)
Optional: Green food coloring (gel or liquid, for a more vibrant color)

Instructions

Step 1: Bring a small pot of water to a boil. Add the pistachios and let them boil for about 1 minute to soften the skins.
Step 2: Drain the pistachios immediately and rinse them under cold water to stop the cooking process.
Step 3: Pinch each pistachio between your fingers to remove the skins. If the skins are stubborn, rub them gently between a clean kitchen towel.

Step 4: Spread the peeled pistachios on a clean towel and pat them dry thoroughly.
Step 5: Place the dried pistachios in a blender or food processor and pulse a few times to break them down into smaller pieces.
Step 6: Add the granulated sugar and softened butter to the pistachios.

Step 7: Process the mixture continuously, scraping down the sides as needed. If the mixture seems too dry, add a teaspoon of milk at a time until smooth.
Step 8: Check for a thick, spreadable consistency. Add a little more softened butter or milk if needed to achieve the desired texture.
Step 9: In a medium bowl, combine the pistachio paste with cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Add almond extract or green food coloring if using.

Step 10: Using an electric mixer, whip the mixture on medium speed until stiff peaks form. Be careful not to overwhip to maintain a creamy texture.
Step 11: Taste the pistachio cream and adjust sweetness or flavor according to your preference.
Step 12: For best results, chill the pistachio cream in the refrigerator for at least 30 minutes before serving to enhance flavor and texture.

Tips & Variations

Use blanched pistachios for a smoother, more vibrant-looking cream without any bitter skin.
Add a touch of almond extract to deepen the nutty flavor for a more complex taste.
For a natural green color, try adding a small amount of matcha powder instead of food coloring.

If you prefer a sweeter cream, gradually increase the sugar to your liking during whipping.
Try folding in mini chocolate chips or a drizzle of honey for added texture and sweetness.

Storage

Store the pistachio cream in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and whip briefly if it has separated. It’s best enjoyed chilled but can be brought to room temperature for easier spreading. Do not freeze, as it may lose its creamy texture upon thawing.

How to Serve

Three round pastries sit closely on a white plate against a white marbled texture background. Each pastry has a golden brown, slightly rough, and cracked base dusted lightly with powdered sugar. On top of the base is a thick swirl of pale green cream with a smooth, airy texture. Above this green layer is a smaller, delicate swirl of white cream that has fine ridges and a soft, whipped look. The white cream is topped with a sprinkle of crushed green pistachios and a few small pieces of darker brown nuts, adding texture and color contrast. The scene is lit warmly, highlighting the creamy and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Raw pistachios provide a fresher and more authentic flavor for the cream. Roasted pistachios may alter the taste and texture, making it richer but less smooth. If using roasted, ensure they are unsalted and cool before processing.

Is it possible to make pistachio cream dairy-free?

Yes, you can substitute the heavy cream and milk with coconut cream or other plant-based alternatives. Keep in mind that the flavor and texture may vary slightly, but it will still be delicious and suitable for dairy-free diets.