Introduction

Pistachio cream is a luscious, nutty spread that’s perfect for desserts or as a flavorful addition to pastries. With a smooth texture and rich taste, it brings a delightful twist to your sweet treats. This recipe is simple and yields a beautifully vibrant cream.

Three pastries sit closely on a white plate over a white marbled surface. Each pastry has a round, golden brown base with a light, airy texture. Above the base, there is a thick layer of pale green cream piped in a swirl with fine ridges, speckled with crushed green nuts. On top of the cream, there are chopped pistachios, a small translucent sugar decoration, and a tiny fresh green mint leaf adding contrast and height. The lighting highlights the textures and colors, showing clear details of the creamy layer and crunchy toppings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120g) shelled, unsalted pistachios
1/2 cup (120ml) heavy cream, cold
1/4 cup (60ml) whole milk
1/4 cup (50g) granulated sugar
1 tablespoon (15g) unsalted butter, softened
1/2 teaspoon vanilla extract
Pinch of sea salt
Optional: 1/4 teaspoon almond extract (for enhanced flavor)
Optional: Green food coloring (gel or liquid, for a more vibrant color)

Instructions

Step 1: Bring a small pot of water to a boil. Add the pistachios and boil for about 1 minute to blanch them.
Step 2: Drain the pistachios immediately and rinse under cold water to stop cooking.
Step 3: Peel the pistachios by pinching each between your fingers to slip off the skin. Rub them between a clean kitchen towel if skins are stubborn.
Step 4: Spread the peeled pistachios on a clean towel and pat dry thoroughly.
Step 5: Place the dried pistachios in a blender or food processor and pulse a few times to break into smaller pieces.
Step 6: Add the granulated sugar and softened butter to the pistachios.
Step 7: Process continuously, scraping down the sides as needed. Add a teaspoon of milk at a time if the mixture is too dry.
Step 8: Check for a thick, spreadable pistachio paste. Add a bit more softened butter or milk if necessary.
Step 9: In a medium bowl, combine the pistachio paste, cold heavy cream, whole milk, vanilla extract, and sea salt. Stir in almond extract or green food coloring if desired.
Step 10: Whip the mixture using an electric mixer at medium speed until stiff peaks form. Avoid overwhipping.
Step 11: Taste and adjust sweetness or flavor as needed.
Step 12: (Optional) Chill the pistachio cream in the refrigerator for at least 30 minutes before serving for best flavor and texture.

Tips & Variations

For a more intense pistachio flavor, toast the peeled pistachios lightly before blending.
You can substitute half-and-half for the whole milk for a richer cream.
Use almond extract sparingly as it can overpower the natural pistachio taste.
Add a few drops of natural green food coloring to enhance the cream’s vibrant hue without affecting flavor.

Storage

Store pistachio cream in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir. If it thickens too much, whisk in a small splash of milk or cream to loosen the texture. Avoid freezing, as this can alter the cream’s smoothness.

How to Serve

Three round cream puffs sitting on a white plate with a white marbled texture background. Each cream puff has one base layer, which is golden-brown and airy with a spongy texture. On top of each base, there is a thick swirl of pale green cream with specks of green sprinkled all over it. The cream is smooth with a piped spiral pattern. At the very top, there is a small cluster of chopped pistachios, a tiny green mint leaf, and a small piece of clear sugar decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Raw pistachios are preferred to achieve the smoothest cream and the freshest flavor, but lightly roasted unsalted pistachios can also be used for a deeper, nuttier taste.

Is it necessary to peel the pistachios?

Peeling improves the texture and color of the cream by removing the skins, which can be bitter and gritty. Although optional, peeling is recommended for the best result.