Creamy Pistachio Dessert Spread Recipe
This luscious Pistachio Cream recipe transforms simple pistachios into a rich, smooth, and creamy dessert topping or spread. By blanching and peeling the pistachios, then blending them with sugar, butter, and dairy, the result is a vibrant pistachio paste that is whipped together with cream and milk for a decadent, silky finish. Perfect for adding a nutty, flavorful touch to cakes, pastries, or savoring on its own.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: About 1 1/2 cups (serves 6-8) 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pistachio Paste
- 1 cup (120g) shelled, unsalted pistachios
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (15g) unsalted butter, softened
Liquid Ingredients
- 1/2 cup (120ml) heavy cream, cold
- 1/4 cup (60ml) whole milk
Flavorings
- 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
- Blanch the Pistachios: Bring a small pot of water to a boil. Add the pistachios and boil them for about 1 minute to loosen their skins.
- Drain and Rinse: Immediately drain the pistachios and rinse them under cold water to cool them quickly and stop cooking.
- Peel the Pistachios: Pinch each pistachio between your fingers to slip off the skins. Use a clean kitchen towel to rub any stubborn skins off.
- Dry the Pistachios: Spread the peeled pistachios on a clean kitchen towel and pat them dry thoroughly.
- Grind the Pistachios: Place the dried, peeled pistachios in a blender or food processor. Pulse several times to break them down into small pieces.
- Add Sugar and Butter: Add granulated sugar and softened butter to the pistachios in the blender.
- Process Until Smooth: Blend continuously, scraping the sides as needed. Add a teaspoon of milk at a time if the mixture is too dry, until a thick and spreadable paste forms.
- Check the Consistency: Adjust the paste by adding a little more softened butter or milk to reach a smooth, spreadable texture.
- Combine Ingredients: In a medium bowl, mix the pistachio paste with cold heavy cream, whole milk, vanilla extract, and sea salt. Add optional almond extract or green food coloring if desired.
- Whip the Cream: Use an electric mixer on medium speed to whip the mixture until stiff peaks form, taking care not to overwhip.
- Taste and Adjust: Sample the cream and adjust sweetness or flavorings as needed.
- Chill (Optional): For optimal flavor and texture, refrigerate the pistachio cream for at least 30 minutes before serving.
Notes
- Blanching and peeling pistachios removes the skins, which can add bitterness and affect texture.
- Use cold heavy cream for whipping to achieve better volume and stiffness.
- Adding milk gradually helps achieve the perfect paste consistency without making it too runny.
- The almond extract enhances the nutty flavor but can be omitted if unavailable.
- Green food coloring is optional for a vibrant pistachio hue but does not affect taste.
- Chilling helps the pistachio cream firm up and intensify in flavor before serving.
Keywords: pistachio cream, pistachio paste, whipped pistachio dessert, nutty cream, pistachio spread, creamy pistachio topping
