Homemade Pistachio Cream
Homemade Pistachio Cream is a sweet, rich spreadable pistachio mixture that is made with real pistachios, white chocolate, butter, and milk. It's smooth enough to add to cheesecakes, toast, stuffing croissants, cakes, or topping your favorite desserts.
Servings: 4 cups
Calories: 973kcal
Equipment
Ingredients
- 2¼ cup roasted salted shelled pistachios I use Wonderful Pistachios
- 3 tablespoon powdered sugar
- 1½ cup whole milk
- 2 cups white chocolate
- 6 tablespoon unsalted butter
- ¾ teaspoon kosher salt Diamond Crystal
Instructions
- Bring a medium pot of water to a boil then add pistachios and boil for 5 minutes. Drain pistachios and transfer to a kitchen towel.
- Rub pistachios between two sides of the kitchen towel for 20-30 seconds to loosen skins. Remove as many pistachio skins as possible as this will help with final color and taste
- Transfer pistachios to a high powered blender along with powdered sugar and 1 cup of milk. Blend 2-3 minutes on high until mixture is fairly smooth
- Heat a small sauce pot over low-medium heat with white chocolate, butter and remaining half cup of milk. Stir constantly until smooth
- Add white chocolate mixture and salt into the blender with the pistachio mix then blend on high for an additional 2 minutes until mixture is smooth and creamy. Thickness can be adjusted by adding more or less milk.
- Wrap tightly in plastic wrap or keep in an airtight container in the fridge for up to 7 days
Notes
Peeling the pistachios is tedious but worth it. It give the pistachio cream a brighter green color and cleaner flavor.
Callebaut white chocolate is my go-to for this recipe.
Keep pistachio cream in the fridge for up to 7 days.
Nutrition
Calories: 973kcal | Carbohydrates: 68g | Protein: 21g | Fat: 73g | Saturated Fat: 29g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 533mg | Potassium: 1040mg | Fiber: 7g | Sugar: 55g | Vitamin A: 980IU | Vitamin C: 4mg | Calcium: 322mg | Iron: 3mg
