Homemade Pistachio Cream Recipe

Making homemade pistachio paste is such a game-changer. The rich, creamy texture of the smooth paste adds a subtle nutty depth to desserts like Pistachio Cornetti and other delicious sweet treats. BTW, this is a great recipe for adding creaminess and flavor without any baking for a thicker, more stable cream for baking cream, use this Pistachio Frangipane Recipe.

This recipe is a great way to infused the flavor of pistachios to many desserts like in this Pistachio Cheesecake, and this Pistachio Whipped Cream.

Ingredients and Equipment You’ll Need

The complete Pistachio Cream Recipe, including measurements, is in the recipe card at the bottom of this post.

Ingredients

• Shelled unsalted pistachios. Roasted pistachios enhances the flavor, and you can also use lightly salted, but not flavored, or coated pistachios.
• Powdered sugar. To sweetened the cream, and the cornstarch in the powder adds another layer of thickness.
• Unflavored oil (e.g., canola oil or sunflower oil). For a thicker, more stable cream, use vegetables shortening, or softened butter.

Equipment

This recipe calls for a food processor or a blender.

• Blender or food processor
• Spatula
• Airtight container for storage, like a mason jar

How to Make 

Step one: Process the pistachios with the milk powder until you have a slightly moist find powder. Stop every once in a while to scrape the bottom of the bowl and release any ground pistachios.

Step two: Add the oil and process until you have a smooth mixture. 

Step three: Process the powdered sugar until it is incorporated.

Step four: At this point you can use the pistachio butter, or transfer it to an airtight container and refrigerate.

Tips and Variations

• Roasting Enhances Flavor: Roasting the pistachios before blending brings out their natural oils and enhances the flavor; however, using raw pistachios is ok.
• Make it Sweeter: If you prefer a sweeter cream, you can increase the powdered sugar or add a drizzle of honey.
• Add flavoring: You can enhance the flavor and add another layer of flavor by adding 1/2 teaspoon of almond extract, vanilla bean paste, or vanilla extract.
• Texture Control: The longer you process the cream, the thinner it will be. Use vegetable shortening instead of oil for a thicker cream with a peanut butter consistency, or mix in 1/2 cup of melted white chocolate. (adding white melted chocolate will alter the recipe to a close version of Italian Pistachio cream or crema al pistacchio)

Yields

This recipe makes about 1 cup of pistachio cream. It can easily be doubled or tripled if needed.

How to Store

Store your pistachio cream in an airtight container in the refrigerator for up to 2 weeks. Before using, allow it to come to room temperature so it softens and spreads more easily. If the oil separates over time, simply stir it back in.