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–+ servings
pistachio cream in a bowl with a spoon.
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Pistachio Whipped Cream Recipe

Light and creamy pistachio infused whipped cream
Course Dessert
Keyword pistachio whipped cream
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2 cups
Author Dikla Levy Frances

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.