Last updated on July 10th, 2026.
Store-bough pistachio cream is delicious, but let’s be honest, it can also be ridiculously expensive. So I developed a homemade version that is rich, silky, smooth, and loaded with the deep flavor of roasted pistachios, all with just four simple ingredients. Best of all, it makes a generous batch, so you’ll have plenty to spread, fill pastries, swirl into ice-cream bake into cakes and cookies, or simply enjoy by the spoonful.
One thing I learned while developing my Pistachio Desserts Collection is that consistency starts with the pistachio cream. I tested just about every type: from the tiny (and very expensive) imported jars to the giant buckets commercial bakeries use. While some were good, none delivered the fresh, bold pistachio flavor this homemade version did.
So now I can say with complete confident that making my homemade pistachio paste is a game-changer. The rich, creamy texture and bold pistachio flavor became the base for many of my pistachio desserts like Pistachio Cornetti and many more (scroll down for list of ideas).
A Food Processor and Four Ingredients
Note that it will not be as smooth as a store-bough cream (like Nutella), because we are using a food processor which cuts the nuts and not a stone melanger or a roll refiner which grind the nuts into very x20 smaller particles.
- Roasting Enhances Flavor: Roasting the pistachios before blending brings out their natural oils and enhances the flavor; however, using raw pistachios is ok.
- 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).
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 until smooth.
Uses Ideas
This recipe is a great way to infused the flavor of pistachios to many desserts like:
- Pistachio Cheesecake, and No-Bake Pistachio Cheesecake.
- Base for Pistachio Whipped Cream, and Pistachio Buttercream.
- No churn Italian Style Pistachio Ice-Cream.
Budget-Friendly Pistachio Cream Recipe (4-ingredients)
Ingredients
- 1 Cup (150g) Roasted Pistachios
- 1/2 Cup (60g) Milk powder
- 1/3 Cup (80ml) Oil (canola)
- 1/2 Cup (60g) Powdered sugar
Instructions
- Using a food processor, process the pistachios (150g) and milk powder (60g) until you have a fine powder that is slightly moist.
- Mix in the oil (80ml) and process until it is fully incorporated.
- Process the powdered sugar (60g) , and process until incorporated. The longer you process, the thinner the cream will turn.
- Use or transfer to an airtight container and refrigerate.
Great recipe that tastes exactly like the jars I had been buying. Works great in Dubai chocolate date bars. Thanks for a great recipe!
Thank you Gloria, so glad you are enjoying the recipe.
Is the one cup of pistachios measured with or without shells?
without the shells, but with the skin.