This Homemade Pistachio Cream is smooth, creamy, bright green, and full of rich pistachio flavor. You can use it as a spread, a filling, or eat it straight with a spoon. This Italian-inspired recipe turns simple ingredients into something you won’t be able to stop eating. It takes only a few minutes to make but tastes like it came from a fancy European bakery.
Silky, nutty, and lightly sweet — this Pistachio Cream recipe has the perfect balance.
For months, I kept thinking about this special ingredient called “pistachio cream.” The Dubai chocolate recipe I want to try needs pistachio cream. The real Italian cake needs Italian pistachio cream filling. All those beautiful European pastries on my Instagram? They use pistachio cream too.
But every time I went shopping, I couldn’t find it. After checking five different stores and finding nothing, I had two options: give up or make it myself.
You can probably guess what I did.
Making it at home was the best decision. It is much cheaper than those tiny imported jars (if you can even find them), and I can control the taste. No weak pistachio flavor — this is the real thing.
What is Pistachio Cream? ⇢ Pistachio cream is different from pistachio butter. Pistachio butter is just ground pistachios. Pistachio cream is smoother, slightly sweet, and more spreadable. It is popular in Italy (where it is called crema al pistacchio) and in other European countries. Extra ingredients make it creamy and balanced, which makes it perfect for pastries, toast, and desserts.
Why this Pistachio Cream will ruin all other spreads for you
Here is the honest truth about this recipe:
- IT’S VERY EASY. The hardest step is peeling the pistachios, and that only takes a few minutes by rubbing them in a towel. If you can press a button on a food processor, you can make this. I have even made it while half asleep on a Sunday morning.
- IT’S VERY FLEXIBLE. Eat it on toast, add it on ice cream, use it in a sandwich, or mix it into coffee. I have even eaten it with a spoon while standing in front of the fridge — no regrets.
- IT’S BETTER THAN STORE-BOUGHT. I finally found a small imported jar for making my own for months. Mine was fresher, greener, and actually tasted like pistachios instead of just sugar and a light nut flavor.
5 secrets to Pistachio Cream that you need to know
- START WITH THE RIGHT PISTACHIOS. Use raw, unsalted pistachios for the best green color and pure flavor. Buy pre-shelled pistachios if you don’t want to spend a long time removing shells.
- THE BLANCHING STEP IS IMPORTANT. Blanching removes the thin purple-brown skins that make the cream rough and dull in color. When you boil the pistachios briefly and rub off the skins, you get a bright green color and a smooth texture. I tested both methods, and blanched pistachios make a huge difference — better color, better texture, and no bitter taste.
- WHITE CHOCOLATE IS THE SECRET INGREDIENT. It does not just add sweetness. It gives the cream structure and a silky texture. Even if you don’t love white chocolate, it does not overpower the pistachio flavor. It stays in the background but improves the result a lot.
- PATIENCE IS KEY. When the food processor starts, the pistachios look crumbly. Then they form a thick paste. If you keep processing, they turn into a smooth cream. This takes time, so don’t rush. Also remember to scrape the sides of the processor.
Processor struggling? ⇢ Add one extra tablespoon of milk to help it blend, especially if your machine is not very powerful. - STORAGE IS IMPORTANT. Keep the Pistachio Cream in an airtight container in the fridge. It will stay good for up to two weeks — if you don’t finish it earlier.
Going on vacation? ⇢ You can freeze it for up to 3 months. Thaw it in the fridge and stir well before using.
Help! My Pistachio Cream isn’t perfect
- If it is too thick: Add milk one tablespoon at a time until it becomes smooth. Remember it will get thicker in the fridge, so it is better to keep it slightly thinner.
- If it is too thin: Put it in the fridge for a few hours. If it is still too runny, add a little more melted white chocolate.
- If there are small pieces: Keep blending. It usually just needs more time. If your processor is struggling, add a small splash of milk.
“What can I do with it?” (besides eating it with a spoon)
- Spread it on toast, muffins, croissants, or brioche
- Mix it into overnight oats for a dessert-style breakfast
- Add it on top of ice cream
- Use it between cake layers (chocolate cake with Pistachio Cream is amazing)
- Stir it into coffee for a pistachio latte
- Use it between cookies, with or without raspberry jam
- Drizzle it over fresh berries
- Layer it in a parfait with yogurt and granola
- Make Dubai chocolate bars with kataifi
- Give it as a gift to friends who love food more than flowers
Italian-style Pistachio Cream
Pistachio Cream is extremely popular right now, and it’s very easy to make at home. It’s rich, indulgent, and full of real pistachio flavor. It tastes amazing as the filling in the viral Dubai Chocolate Bar, but it’s just as delicious spread on toast, drizzled over ice cream, or layered between cookies. We also use it to flavor the custard in our Phyllo Pistachio Cream Pie.
Prep Time
20 mins
Cook Time
4 mins
Course: Condiment, Dessert, Spreads
Cuisine: American, Italian
Cuisine: American, Italian
Servings: 1.5 cups
Keyword: creamy, Nuts, Pistachio
Ingredients
- 1 1/4 cups raw, unsalted pistachios shelled (125g)
- 2 tablespoons unsalted butter 30g
- 3/4 cup whole milk or cream 190ml, divided
- 4 oz good white chocolate chopped (about 1 cup)
- 2 tablespoons confectioner’s sugar
- 1/4 teaspoon kosher salt (Diamond Crystal)
Instructions
- Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 3 minutes, then drain and place them on a clean kitchen towel.
- Fold the towel over the pistachios and rub them gently to loosen the skins. Separate the pistachios and throw away the skins. Make sure the pistachios are completely dry, then add them to the blender.
- Add the butter and 1/4 cup milk to a small microwave-safe bowl. Heat in 20-second intervals until the butter is melted and the milk is hot. Add the white chocolate and stir until it melts. If needed, heat again for another 10–15 seconds and stir. You can also melt everything on the stovetop in a small saucepan over low heat.
- Add the powdered sugar and salt to the blender with the pistachios. Pour in the melted white chocolate and butter mixture. Blend on medium speed until the pistachios turn into a smooth paste.
Slowly add the remaining milk, a few tablespoons at a time, until the paste reaches your desired thickness. You may not need to use the full remaining 1/2 cup. Keep in mind that the cream will thicken as it cools.
Stop the blender 3–4 times to scrape down the sides. Then blend on high speed for 30 seconds to one minute, until the texture is smooth and creamy. Transfer the pistachio cream to an airtight container and refrigerate until ready to use. The pistachio cream will keep well in the fridge for up to 2 weeks.
Notes
This recipe has been updated after a few people mentioned that their Pistachio Cream turned out thinner than they preferred.
The instructions have been adjusted so the remaining 1/2 cup of milk (left after melting the chocolate) is added slowly, only until the desired consistency is reached.
Nutrition
Calories: 1201kcal
Carbohydrates: 88g
Protein: 30g
Fat: 90g
Saturated Fat: 32g
Polyunsaturated Fat: 15g
Monounsaturated Fat: 37g
Trans Fat: 1g
Cholesterol: 71mg
Sodium: 510mg
Potassium: 1439mg
Fiber: 11g
Sugar: 58g
Vitamin A: 952IU
Vitamin C: 3mg
Calcium: 415mg