A quick, easy recipe for a homemade Pistachio Whipped Cream is the ultimate way to elevate your desserts.
Whipped cream is a classic topping that goes well with almost any dessert, thanks to its creamy texture and light sweetness that ties everything together. Adding pistachio cream brings a gentle, nutty flavor that makes your dessert even better. A spoonful (or two) over a rich Torta Tenerina Chocolate Cake or a creamy Pistachio Cheesecake is all it takes to turn a great dessert into something unforgettable. epic one.
Ingredients
This is a simple 3-4 ingredient recipe, you can make last minutes. The complete recipe including measurements can be found below in the recipe card.
- Heavy whipping cream. The cream needs to be very cold, or else it won’t whip. It is kind of of whipping butter when it is melted, it won’t happen.
- Homemade Pistachio paste. You can also use this Caramelized Pistachio Paste, for a deeper, slightly sweeter cream.
- Powdered sugar. The sugar adds sweetness, but also helps stabilize and thickens the cream.
- Vanilla extract.
Make It
- Place your mixing bowl and beaters in the fridge or freezer for 10–15 minutes for best results.
- In the chilled bowl, pour the heavy cream, add the sugar, and vanilla then whip starting on low speed gradually increasing the speed to medium then high. Whip until the cream is thickens is the whisks/beaters live clear, deep lines.
- Fold in the pistachio cream.
Tips and notes to keep in mind
- If the pistachio cream is too thick, start by thinning it with some of the cream in a separated bowl.
- Do not over mix! over mixing will cause the cream to delate, and once that happens there is no way to fix it. Stay close, and stop when the cream is thick, with clear marks.
Yields
This recipe makes 2 cups, you can double the recipe for more, or cut it for a small qunatity.
Storing
Serve the cream as soon as it is ready, or refrigerate for up to 3 days, at the back or your refrigerator shelf.
Pistachio Whipped Cream Recipe
Ingredients
- 2 Cups (480ml) Heavy cream very cold
- 4 Tablespoons (30g) Powdered sugar
- 1 teaspoon vanilla extract
- 1/2 Cup (120g) Pistachio cream
Instructions
- Place a large bowl in the refrigerator or the freezer about 15 minutes ahead of time.
- Pour the cream into the chilled bowl and add the powdered sugar and vanilla.
- Whip starting on low speed gradually increasing speed to medium then high and whip until the cream has thickened and reached stiff peak.
- Fold in the pistachio cream.
Notes
- If the pistachio cream is too thick to fold into the whipped cream, first thin it by mixing it with a small amount of the cream in a separate bowl.
- Do not over whip the cream, or else it will deflate and there is no way to fix it.
- Refrigerate for up to 3 days.
