If you love pistachios, you’re going to fall head over heels for this pistachio cream. It’s rich, nutty, lightly sweet, and incredibly silky—perfect for spreading on toast, layering into cakes, filling pastries, or simply enjoying by the spoonful.
This homemade pistachio cream is similar to a pistachio version of Nutella or pastry cream, but with a more natural, pure pistachio flavor. It’s kid-friendly, family-approved, and so much better than store-bought versions, plus it comes together with just a handful of ingredients!
🛒 What You’ll Need
- 1 cup raw, shelled pistachios (unsalted)
- ⅓ cup granulated sugar
- ½ cup whole milk (or dairy-free milk)
- 2 tbsp unsalted butter (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Pro Tips for the Best Pistachio Cream
- Blanch pistachios for brighter green color (optional but pretty!).
- Use a high-speed blender or food processor for ultra-smooth texture.
- Adjust sweetness to your preference—add more sugar for a dessert spread or less for filling pastries.
- Store in the fridge—it will firm up slightly when chilled.
- Add a spoonful to coffee, ice cream, or yogurt for a nutty twist!
🔄 Substitutions & Variations
- Swap milk for almond, oat, or coconut milk for dairy-free
- Use honey or maple syrup instead of sugar for natural sweetness
- Stir in a tablespoon of white chocolate chips while blending for a sweeter, richer spread
- Add a dash of cardamom for extra flavor depth
🔪 Tools You’ll Need
- Small saucepan
- High-speed blender or food processor
- Measuring cups and spoons
- Rubber spatula
- Glass jar or airtight container
🕒 Make Ahead & Storage Tips
- Store pistachio cream in an airtight jar in the fridge for up to 1 week
- Can be frozen for up to 2 months—thaw in the fridge before using
- Stir before serving as natural oils may separate
🔥 How to Make Pistachio Cream
1️⃣ Blanch the Pistachios (Optional for Bright Color)
Bring water to a boil, add pistachios, blanch for 1–2 minutes. Drain, rub off skins with a towel for a vibrant green cream.
2️⃣ Cook the Sugar & Milk
In a small saucepan, combine milk, sugar, and butter over medium heat. Stir until sugar dissolves and butter melts. Remove from heat.
3️⃣ Blend Until Smooth
Add pistachios, warm milk mixture, vanilla, and salt to a blender. Blend until creamy and smooth, scraping down sides as needed.
4️⃣ Cool & Store
Transfer pistachio cream to a jar. Let cool completely, then refrigerate. It will thicken as it cools.
🧊 Leftovers & Storage
- Refrigerate in an airtight jar for up to 1 week
- Stir before serving
- Freeze for up to 2 months, thaw overnight in the fridge
💚 Creamy, Nutty & Irresistibly Smooth
This homemade pistachio cream is pure decadence with simple, real ingredients. Use it as a filling, frosting, spread, or just a sneaky spoonful straight from the jar—it’s that good.
Tried it? Let me know your favorite way to use pistachio cream—on pastries, toast, or straight from the spoon! 💚🥄
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