Pistachio Cream Recipe
This pistachio cream recipe creates a smooth, sweet, and nutty spread that’s perfect for layering in desserts, drizzling over breakfast dishes, or enjoying by the spoonful. With its velvety texture and delicate pistachio flavor, it’s a simple yet elegant treat you’ll want to keep on hand.
Ingredients
- 1 cup shelled unsalted pistachios 135 g
- ¾ cup whole milk 180 ml
- ½ cup granulated sugar 100 g
- 2 tablespoons unsalted butter softened (28 g)
- ½ teaspoon pure vanilla extract
Optional:
- Pinch of sea salt
- ¼ teaspoon almond extract
- 1 tablespoon honey
Instructions
- Soak pistachios in warm water for 15–20 minutes (optional), then drain.
- Blend pistachios with half of the milk until smooth.
- Transfer to saucepan; stir in remaining milk and sugar.
- Simmer over medium-low heat, whisking constantly, until slightly thickened.
- Remove from heat; stir in butter, vanilla, and any optional flavorings.
- Blend again until glossy and fully smooth.
- Cool, then transfer to a jar and refrigerate for at least 2 hours.
Notes
Contains tree nuts and dairy. For a dairy-free variation, use oat milk and substitute butter with coconut oil.