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Discover how to make rich, velvety pistachio cream at home for a fraction of the store price. This silky, spreadable delight captures the essence of premium pistachios in a versatile treat that elevates everything from morning toast to gourmet desserts. Our foolproof recipe produces a pistachio cream that rivals even the finest imported Italian crema di pistacchio—without the hefty price tag.
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The Pistachio Cream Revolution
My first encounter with authentic pistachio cream happened at a small pasticceria tucked away in Sicily’s eastern coast. One taste of this emerald-green spread on a fresh brioche, and I knew my culinary world had forever changed. When I returned home, I scoured specialty markets and online shops for spreadable pistachio cream, but the imported jars came with eye-watering price tags—often $15-20 for barely five ounces!
After months perfecting this recipe, I’m thrilled to share my version that tastes remarkably like the artisanal crema di pistacchio I fell in love with, but costs less than half the price to make at home. Even better, you control exactly what goes into it—no artificial flavors, colors, or unnecessary preservatives.
What Exactly Is Pistachio Cream?
Pistachio cream (or crema di pistacchio in Italian) is a smooth, spreadable paste made primarily from ground pistachios, sweeteners, and often white chocolate or milk solids. Think of it as pistachio’s answer to Nutella—but with a distinctive verdant color and complex nutty flavor that’s simultaneously earthy, sweet, and slightly salty.
It’s important to distinguish between different pistachio products:
- Pistachio Cream: Sweet, spreadable consistency, contains additional ingredients for smoothness and sweetness.
- Pistachio Butter: Usually contains just pistachios (and sometimes salt), similar to natural peanut butter.
- Pistachio Paste: Thicker concentration often used in baking and ice cream making, may be sweetened or unsweetened.
What makes a truly exceptional pistachios cream is both the quality of nuts used and the balance of complementary ingredients that enhance—rather than mask—the pistachio’s natural character.
The Secret to Superior Pistachio Cream
The difference between good and extraordinary pistachio cream comes down to three factors:
1. Choosing the Right Pistachios
For the most vibrant flavor and color, source the best pistachios you can reasonably afford:
- Sicilian Pistachios (Premium): The world’s finest, with an intense green color and unparalleled flavor. Often sold as “Bronte pistachios,” these are worth the splurge for special occasions.
- Iranian or Turkish Pistachios (Excellent): More affordable than Sicilian, with a beautiful green hue and robust flavor profile. My personal preference for regular homemade batches.
- California Pistachios (Good): Readily available and still delicious, though typically less vibrantly green. Look for nuts labeled “Kerman” variety for best results.
Pro Tip: Whatever variety you choose, always buy raw, unsalted pistachios. Roasted nuts will diminish the cream’s color and can introduce bitterness.
2. Peeling for Perfection
Removing the papery purple-brown skins from pistachios is non-negotiable for professional-quality cream. This extra step:
- Creates a smoother texture without gritty bits
- Produces a more vibrant green color
- Eliminates the slight bitterness in the skins
My blanching method below makes this process much easier than you might expect.
3. Finding the Perfect Balance
What elevates homemade spreadable pistachio cream is the balance of:
- Fat: Provides silky mouthfeel (from pistachios, butter, and white chocolate)
- Sweetness: Enhances the natural pistachio flavor without overwhelming it
- Salt: A crucial counterpoint that amplifies the pistachio’s complexity
How to Make Perfect Pistachio Cream at Home
Blanching and Peeling Method
Removing the skins is the most time-consuming part, but my tested technique makes it manageable:
- Bring a medium pot of water to a rolling boil
- Add your raw pistachios and boil for exactly 3 minutes
- Immediately drain and shock with cold water to stop cooking
- Transfer pistachios to a clean kitchen towel (not terry cloth)
- Fold the towel over and gently rub the nuts against each other
- Separate the pistachios from the loosened skins (they should slip off easily)
Time-Saving Tip: This can be done up to 3 days in advance—just store peeled pistachios in an airtight container in the refrigerator.
Creating Silky Smooth Texture
The key to commercial-quality smoothness is proper blending. While professional producers use stone mills, you can achieve excellent results with:
- High-Powered Blender (Best): Vitamix, Blendtec, or similar will create the smoothest texture
- Food Processor + Blender (Better): Process nuts first, then finish in blender with liquids
- Food Processor Only (Good): Will work but with slightly less smooth results
Expert Tip: For ultra-smooth results, pass the finished cream through a fine mesh sieve or chinois. This removes any remaining particles for a truly luxurious mouthfeel.
10 Irresistible Ways to Use Pistachio Cream
Once you have your homemade pistachio cream, the culinary possibilities are endless:
- Spread on toast, croissants, or warm brioche
- Swirl into oatmeal or yogurt
- Use as a filling between cake layers
- Dollop onto ice cream or gelato
- Sandwich between cookies or macarons
- Incorporate into buttercream frosting
- Mix into milkshakes or smoothies
- Add to espresso for “pistachio lattes”
- Fill crepes or stuff French toast
- Eat straight from the jar with a spoon (my personal favorite!)
Where to Find Pistachio Cream Near Me
If you’re wondering about pistachio cream near me options before making your own, check:
- Italian specialty markets
- Gourmet food shops
- Middle Eastern markets
- Whole Foods or similar upscale grocers
- Online retailers like Amazon, Eataly, or specialty importers
However, prepare for sticker shock—which is why this homemade version is such a game-changer!
Storage and Shelf Life
Properly stored in an airtight container in the refrigerator, homemade pistachio cream will maintain peak quality for:
- 2-3 weeks: Optimal freshness and flavor
- Up to 1 month: Still good but may begin to separate (stir to recombine)
- 3 months: Can be frozen, though texture may change slightly upon thawing
Let refrigerated cream come to room temperature for 30 minutes before serving for the best spreadable texture and flavor.
Ready to make your own batch? Let’s dive into the recipe!
Ultimate Homemade Pistachio Cream Recipe
The silkiest, most authentic Italian-style pistachio cream you can make at home
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: About 2 cups (16 oz)
Category: Spread, Dessert, Condiment
Cuisine: Italian, Mediterranean
Keywords: pistachio cream, crema di pistacchio, spreadable pistachio cream
Ingredients
- 1½ cups (180g) raw, unsalted pistachios, shelled
- 3 tablespoons (42g) unsalted butter
- ¾ cup (180ml) whole milk, divided (or heavy cream for richer results)
- 5 oz (140g) high-quality white chocolate, chopped
- 3 tablespoons (24g) powdered sugar (adjust to taste)
- ¼ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract (optional)
- 1 tablespoon (15ml) pistachio oil (optional, for enhanced flavor)
Special Equipment
- High-powered blender or food processor
- Fine mesh strainer (optional, for ultra-smooth results)
- Sterilized glass jar for storage
Instructions
- Blanch and peel the pistachios:
- Bring a medium pot of water to a rolling boil
- Add pistachios and boil for 3 minutes
- Drain immediately and rinse with cold water
- Transfer to a clean kitchen towel, fold over and rub gently to remove skins
- Pick out the peeled pistachios, discarding all skins
- Prepare the white chocolate mixture:
- In a microwave-safe bowl, combine butter and ¼ cup milk
- Heat in 20-second intervals until butter is melted and milk is hot
- Add white chocolate, let sit for 1 minute, then stir until completely melted and smooth
- If needed, microwave for additional 10-second bursts, stirring between each
- Create the cream:
- Place peeled pistachios in blender or food processor
- Add remaining ½ cup milk, powdered sugar, salt, and vanilla (if using)
- Pour in the melted white chocolate mixture
- Begin blending on low speed, gradually increasing to medium-high
- Blend for 2-3 minutes until completely smooth, stopping to scrape down sides as needed
- If using pistachio oil, add during the final 30 seconds of blending
- Refine texture (optional):
- For professional-quality smoothness, pass the cream through a fine mesh strainer
- Use a flexible spatula to press it through, discarding any remaining solids
- Store:
- Transfer to a sterilized glass jar
- Allow to cool completely before sealing
- Refrigerate for at least 2 hours before using to allow texture to set
Recipe Notes
- For deeper flavor: Toast 1/3 of the pistachios (before peeling) in a dry skillet until fragrant, then combine with the raw ones
- Consistency adjustment: If cream is too thick, add 1-2 tablespoons additional warm milk; if too thin, add 1-2 tablespoons additional melted white chocolate
- Natural color enhancement: A tiny pinch (1/16 teaspoon) of spirulina powder can boost the green color naturally without affecting flavor
- Sweetness level: This recipe creates a moderately sweet cream that lets the pistachio flavor shine. Adjust powdered sugar to taste
- Dietary variations: For dairy-free version, substitute coconut oil for butter, plant-based white chocolate, and almond milk
Frequently Asked Questions About Pistachio Cream
Is pistachio cream healthy?
While pistachios cream contains heart-healthy fats from the nuts themselves, traditional recipes (including this one) also include butter, sugar, and white chocolate. Enjoy it as an occasional treat rather than an everyday spread. For a healthier version, you can make pure pistachio butter using just nuts and a small amount of salt.
Can I make pistachio cream without white chocolate?
Yes! For a more traditional Italian approach, substitute 3 tablespoons of honey and ¼ cup of powdered milk for the white chocolate. The flavor will be slightly different but equally delicious.
Why is my pistachio cream not green enough?
The green color depends primarily on the pistachios used. For the most vibrant green:
- Use Turkish, Iranian or Sicilian pistachios when possible
- Ensure you remove ALL the papery skins
- Avoid overheating the mixture, which can dull the color
- Add a tiny pinch of spirulina powder as a natural color enhancer
How does homemade compare to store-bought pistachio cream?
Homemade pistachio cream typically has:
- Fresher, more pronounced pistachio flavor
- No artificial colors, flavors or preservatives
- Customizable sweetness and texture
- Significantly lower cost per ounce
- The satisfaction of crafting something special
Now that you know how to make the most incredible pistachio cream at home, you’ll never go back to the overpriced store versions again. This versatile spread is not just a treat for your taste buds—it’s a gateway to elevating countless recipes with its luxurious pistachio goodness.
If you try this recipe, I’d love to hear how it turned out in the comments below!
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