Description
This homemade pistachio cream is a rich, smooth, and luxurious spread made with high-quality pistachios. Its creamy texture and nutty flavor make it perfect for spreading on toast, using as a dessert filling, or even incorporating into savory dishes. With just a few simple ingredients, you can create this indulgent treat at home in no time!
Ingredients
- 1 cup (150g) raw, unsalted pistachios (shelled)
- ¼ cup (60ml) heavy cream (or milk for a lighter version)
- 2 tbsp powdered sugar (adjust to taste)
- ½ tsp vanilla extract
- 1 tbsp unsalted butter (optional, for extra creaminess)
- 1 pinch of salt
Instructions
- Blanch the Pistachios: Boil water in a small pot and add the pistachios. Let them boil for about 3 minutes. Drain and immediately transfer to a bowl of ice water. Peel off the skins by rubbing them with a towel.
- Blend the Pistachios: Place the peeled pistachios in a food processor and blend until they become a fine paste.
- Add Cream & Sugar: Slowly add the heavy cream and powdered sugar while blending until smooth.
- Incorporate Butter & Vanilla: Add butter (if using) and vanilla extract, blending until fully combined.
- Adjust the Consistency: If it’s too thick, add a little more cream or milk to reach your desired texture.
- Store & Serve: Transfer to an airtight container and store in the refrigerator for up to one week. Let it sit at room temperature before using for a spreadable consistency.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing Option: You can freeze it for up to 3 months. Thaw and stir well before using.
- Serving Suggestions: Use it as a spread for toast, pancakes, or waffles, swirl it into yogurt or oatmeal, or mix it into dessert recipes like cakes and cookies.
- Vegan Alternative: Replace heavy cream with coconut cream for a dairy-free version.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Breakfast
- Cuisine: International
Nutrition
- Serving Size: 90g
- Sodium: 5mg
- Fat: 5g
- Carbohydrates: 5g
- Protein: 2g