Italian Pistachio Cream Recipe

Quick Benefits

Italian Pistachio Cream is a rich, velvety spread made from real pistachios, creamy milk, and white chocolate. It’s naturally gluten-free and incredibly versatile—perfect for spreading, drizzling, or incorporating into desserts. This homemade version is free from preservatives and artificial flavors, offering pure, indulgent flavor straight from your kitchen.

Essential Ingredients

Base Ingredients

• 125g raw, unsalted shelled pistachios
• 30g unsalted butter
• 190ml whole milk or cream, divided
• 115g good quality white chocolate, chopped
• 2 tablespoons confectioner’s sugar
• ¼ teaspoon kosher salt (Diamond Crystal)

Preparation Steps

1. Bring a medium pot of water to a boil. Add shelled pistachios and boil for 3 minutes. Drain and place on a clean kitchen towel.
2. Cover pistachios with the towel and rub to loosen skins. Separate and discard the skins. Transfer skinned pistachios to a blender.
3. In a small microwave-safe bowl, combine butter and 60ml of milk. Heat in 20-second bursts until butter melts and milk is hot. Add chopped white chocolate and stir until melted and smooth. Reheat briefly if needed.
4. Add the remaining 130ml milk, powdered sugar, and salt to the blender with pistachios. Pour in the melted white chocolate mixture.
5. Pulse on medium speed until a paste forms. Stop 3-4 times to scrape down the sides.
6. Blend on high speed for 30 seconds to 1 minute, until smooth and creamy.
7. Transfer to an airtight container and refrigerate. The pistachio cream will keep for up to 2 weeks.

Health Benefits

• Pistachios are packed with healthy fats, fiber, and plant-based protein.
• Rich in antioxidants and essential vitamins like B6 and E.
• White chocolate adds indulgence, while milk provides calcium and creaminess.
• A homemade alternative to store-bought spreads with no preservatives.

Serving Suggestions

• Spread on toast, croissants, or warm brioche.
• Drizzle over vanilla or pistachio gelato.
• Use as a filling for cakes, macarons, or sandwich cookies.
• Swirl into yogurt or oatmeal for a luxurious breakfast.

Creative Variations

• Vegan Version: Use plant-based milk and dairy-free white chocolate.
• Extra Nutty: Add a handful of roasted pistachios at the end for texture.
• Chocolate Pistachio Cream: Mix in a tablespoon of cocoa powder for a nutty chocolate twist.
• Spiced Version: Add a pinch of cardamom or cinnamon for depth.

Storage Tips

• Store in an airtight container in the refrigerator for up to 2 weeks.
• Allow to come to room temperature or warm gently before using for a smoother texture.
• Freeze in small portions for longer storage, up to 2 months.

Pro Tips

• Use fresh, high-quality pistachios for the best flavor.
• Blanching and peeling pistachios enhances color and texture.
• If the cream is too thick, blend in a splash more milk.
• For a greener color, add a tiny pinch of matcha or natural green food coloring (optional).

Frequently Asked Questions

Q: Can I use roasted pistachios instead of raw?
A: Yes, but make sure they are unsalted. Roasted pistachios will add a slightly deeper flavor.

Q: My cream turned out grainy. What went wrong?
A: Be sure to blend long enough on high speed. Also, using a high-powered blender helps achieve the smoothest consistency.

Q: Can I use this as a cake filling?
A: Absolutely! It’s excellent for layering in cakes, pastries, or even as a frosting base.

This Italian Pistachio Cream is a dreamy, nutty treat that elevates everything it touches—rich, creamy, and irresistibly smooth!

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