Homemade Pistachio Cream
Making pistachio cream at home isn’t just about mixing ingredients—it’s about creating a luxurious, creamy masterpiece that will take your desserts to the next level!
Equipment
- Food Processor
- Pot
- Sterilized Glass Jar
Ingredients
- 1 cup Raw, unsalted pistachios shelled
- 1/2 cup Powdered sugar or honey
- 2 tbsp Neutral oil such as sunflower or almond oil
- 3 tbsp Whole milk or heavy cream adjust for consistency
- 1 tsp Vanilla extract optional
- Pinch of salt to taste
Instructions
- Bring a pot of water to a boil.
- Add the pistachios and boil for 60 seconds, then drain and transfer to an ice bath.
- Rub the pistachios with a clean kitchen towel to remove skins. Dry completely.
- Add blanched pistachios to a food processor. Pulse until they form a coarse meal.
- Slowly drizzle in the oil and continue blending for 2-3 minutes until a thick paste forms.
- Add powdered sugar (or honey), vanilla extract, and a pinch of salt to the paste.
- Blend while gradually adding milk or cream, scraping down the sides as needed.
- Blend for 3-5 minutes until smooth.
- Transfer the pistachio cream to a sterilized glass jar and store in the fridge for up to 2 weeks.
Notes
The flavors develop even more after a day in the fridge. If your pistachio cream is too thick, add more milk. If too runny, let it rest in the fridge for 30 minutes.