Pistachio Cream: A Delicious Homemade Nut Spread and Filling Recipe
This pistachio cream recipe guides you through creating a rich, creamy pistachio spread made from blanched pistachios, sugar, butter, milk, and cream. Perfect as a decadent dessert topping or a flavorful ingredient in pastries and sweets, this versatile cream combines the nutty taste of pistachios with smooth, velvety texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 55 minutes
- Yield: Approximately 2 cups 1x
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup (120g) shelled, unsalted pistachios
- 1/2 cup (120ml) heavy cream, cold
- 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 Ingredients
- 1/4 teaspoon almond extract (for enhanced flavor)
- Green food coloring (gel or liquid, for a more vibrant color)
Instructions
- Blanch the Pistachios: Bring a small pot of water to a boil. Add the pistachios and let them boil for about 1 minute to loosen their skins.
- Drain and Rinse: Immediately drain the pistachios and rinse them under cold water to stop the cooking process.
- Peel the Pistachios: Pinch each pistachio between your fingers to slip off the skin. For stubborn skins, rub the pistachios between a clean kitchen towel to remove them efficiently.
- Dry the Pistachios: Spread the peeled pistachios on a clean kitchen towel and pat them dry thoroughly to prepare for grinding.
- Grind the Pistachios: Place the dried, peeled pistachios in your blender or food processor and pulse a few times to break them down into smaller pieces.
- Add Sugar and Butter: Add the granulated sugar and softened butter to the pistachios in the blender or food processor.
- Process Until Smooth: Continuously process the mixture, scraping down the sides as needed. Add a teaspoon of milk at a time if the mixture seems too dry to help achieve a smooth, spreadable texture.
- Check the Consistency: Ensure the pistachio paste is thick and spreadable. Add a little more softened butter or a teaspoon of milk if necessary to perfect the texture.
- Combine Ingredients: In a medium bowl, combine the pistachio paste, cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Add almond extract and green food coloring if desired for enhanced flavor and color.
- Whip the Cream: Using an electric mixer, whip the mixture on medium speed until stiff peaks form, being careful not to overwhip to maintain a smooth and light texture.
- Taste and Adjust: Taste the pistachio cream and adjust the sweetness or flavorings as needed to suit your preference.
- Chill (Optional): For the best flavor and texture, chill the pistachio cream in the refrigerator for at least 30 minutes before serving.
Notes
- Blanching pistachios helps remove the skins easily and improves the texture of the cream.
- If the mixture is too dry at any point, add milk gradually to loosen it up without making it runny.
- Softened butter contributes to a creamy consistency; ensure it’s not melted.
- Whip the cream just until stiff peaks form to avoid curdling or overbeating.
- Chilling the cream is optional but enhances the overall flavor and firmness.
- Green food coloring is purely for aesthetic purposes and does not affect the taste.
Keywords: pistachio cream, pistachio spread, nut cream, dessert topping, homemade pistachio cream
