Pistachio Cream Recipe | Only Four Ingredients
Homemade creamy and sweet pistachio creme for dessert, pastries and more.
Servings 1 Cup
Ingredients
- 1 Cup Pistachios (150g)
- 1/2 Cup Milk powder (60g)
- 1/3 Cup Oil (canola) (80ml)
- 1/2 Cup Powdered sugar (60ml)
Instructions
- Using a food processor, process the pistachios and milk powder until you have a fine powder that is slightly moist.Stop the mixing 2-3 times and use a rubber spatula to scrape the sides of the bowl.
- Mix in the oil and process until it is fully incorporated.
- Process the powdered sugar, and process until incorporated. The longer you process, the thinner the cream will turn.
- Use or transfer to an airtight container and refrigerate.
Notes
- Refrigerate for up to ten days in an air-tight container.
- 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.
- 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)