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Italian Pistachio Cream Recipe

This Italian Pistachio Cream is a luscious, nutty spread made from real pistachios, white chocolate, and creamy milk. It’s smooth, decadent, and deeply flavorful, perfect for spreading on toast, spooning over desserts, or incorporating into baked goods. With a naturally rich texture and no artificial ingredients, it’s a gourmet treat you can easily make at home.

  • Total Time: 25 minutes

Ingredients

Scale

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)

Instructions

  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.

  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Spread / Dessert Topping
  • Cuisine: Italian

Nutrition

  • Serving Size: 20 tablespoons
  • Calories: Approximately 120 per tablespoon