Pistachio Cream is everywhere right now, and it’s surprisingly easy to make at home. It’s rich, creamy, and full of real pistachio flavor. It tastes amazing as the filling in the viral Dubai Chocolate Bar, but it’s just as good spread on toast, drizzled over ice cream, or layered between cookies. We also love using it to flavor the custard in our Phyllo Pistachio Cream Pie.
We’re completely obsessed with pistachios, and honestly, it might be a bit of a problem. We sprinkle them on cakes, toss them into salads (and more salads), add them to toffee, and even bake them with brie. Years ago, we actually had to open up a bedroom wall because mice were storing pistachio shells they had stolen from the kitchen. This is 100% true. Long story short, we’re totally nuts about pistachios.
Even so, it wasn’t until last year that we tried Italian Pistachio Cream (also known as crema al pistacchio or pistacchiosa), which is clearly having its moment right now. Look around online and you’ll see people adding it to milkshakes, oatmeal, ice cream, and even coffee. And of course, there’s the famous Dubai Chocolate Bar made with milk chocolate, kadayif, and pistachio cream. So yes — we know we’re a little late to the trend.
As delicious as pistachio cream is, it’s also pretty expensive. Imported brands from Sicily can cost a lot. Artisanal products are wonderful, but we still have bills to pay. We managed to find a small jar of pistachio cream on Amazon, and you might also spot more affordable options at Walmart or Costco.
But knowing us and our love for indulgent food, do you really think one small jar was enough? Absolutely not. To enjoy it freely and still keep a roof over our heads, we decided to make our own. The best part is that homemade pistachio cream isn’t just cheaper — it also lets us adjust the flavor exactly how we like it, with just the right balance of sweetness and a tiny touch of salt.
What is Pistachio Cream?
Crema al Pistacchio is a popular Italian spread that’s sweet, creamy, rich, and bright green. You can use it just like Nutella. Pistachio cream is made using white chocolate and pistachios instead of milk chocolate and hazelnuts, which means the two spreads are actually quite similar.
Because pistachio cream is made by many small producers, no two store-bought brands are exactly the same. Some include pistachios with sugar and milk powder, while others add almond extract to boost flavor or olive oil to make the texture smoother.
It’s also important to know that pistachio cream is different from pistachio butter, which is usually unsweetened. You may also come across pistachio paste, which is often sweetened but much thicker than pistachio cream. Always check the label carefully if you’re looking for the sweet, spreadable version.
Which Pistachios to Use
For the best results, use raw, unsalted pistachios. In the US, the most affordable option is domestic pistachios grown mainly in California, Arizona, and New Mexico. They taste great but are usually not as bright green as other types. Turkish pistachios are another excellent option and are known for their vivid green color and rosy outer skin. Sicilian pistachios are often considered the best, but they are also the most expensive and hardest to find.
You can order pistachios online, but if you prefer shopping locally, many natural food stores and Indian or Mediterranean markets carry them.
NOTE: We’ve also made Pistachio Cream using salted and roasted pistachios. The color and flavor were slightly less vibrant than when using raw nuts, but it was still delicious. If you use salted pistachios, boiling them removes most of the salt. Just taste the cream before adding any extra salt.
Why Peel the Pistachios?
No matter which pistachios you use, you’ll need to remove the thin, dark skins. If you leave them on, the cream will have dark specks and a gritty texture. The easiest way to remove the skins is to boil the shelled pistachios for a few minutes, drain them, then wrap them in a clean kitchen towel. Fold the towel over the nuts and rub until the skins fall off. It takes a few minutes to separate the nuts from the skins, but it’s well worth the effort. Once peeled, add the pistachios to the blender.
Updated Note: Make sure the pistachios are completely dry before blending. Extra moisture can affect the texture of the paste.
Melt that Chocolate
Next, melt the butter and white chocolate. The easiest method is to place the butter and 1/4 cup of milk in a microwave-safe bowl. Heat in 20-second intervals until the butter melts and the milk is hot. Add the white chocolate and stir until fully melted. If needed, heat again for another 10–15 seconds and stir. You can also do this step on the stovetop if you prefer.
Add the pistachios, powdered sugar, and salt to the blender. Pour in the melted white chocolate and butter mixture. Blend on medium speed and slowly add the remaining milk until the mixture becomes thick but still pourable. You may not need all the milk. The cream will continue to thicken as it chills.
Stop the blender a few times to scrape down the sides. Then blend on high speed for 30 seconds to one minute until the texture becomes smooth and creamy. Transfer the mixture to an airtight container and refrigerate until ready to use. Pistachio cream will keep well in the fridge for up to two weeks.
NOTE: Some recipes suggest grinding the pistachios into a paste first using a food processor, then blending them with the liquids for extra smoothness. We prefer using just one machine to avoid extra cleanup. If your blender struggles, you can use a food processor first. Even if the texture isn’t perfectly smooth, it will still taste great.
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