Pistachio Cream Recipe

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After numerous trials and tweaking, I’ve honed what I believe to be the ultimate pistachio cream recipe. Not only is it surprisingly simple to make, but it also transports me back to that sun-drenched Italian café with every spoonful.

How to make Pistachio Cream

Pistachio cream is a smooth, spreadable mixture made primarily from pistachio nuts, sugar, and a fat source such as oil or butter. It has a rich, nutty flavor with a slightly sweet taste and can be used in various ways, including as a spread on bread, toast, or pastries or as an ingredient in desserts like cakes, ice cream, and cookies.

Ingredients:

• 1 cup (150g) raw, unsalted pistachios
• 1/2 cup (100g) granulated sugar
• 2 tablespoons coconut oil or unsalted butter, melted
• 1/2 teaspoon vanilla extract
• A pinch of salt
• 1/4 cup (60ml) heavy cream, or more as needed
• Optional for a sweeter, richer cream:
• 2 tablespoons powdered sugar (adjust to taste)
• 2 tablespoons white chocolate chips, melted (for added richness and sweetness)

Equipment:

• Food processor or high-speed blender
• Rubber spatula
• Airtight container for storage

Instructions:

1. Prep the Pistachios: If your pistachios aren’t already peeled, blanch them in boiling water for about 1 minute, then quickly transfer them to an ice water bath. The skins should slip off easily. Dry the pistachios thoroughly.
2. Initial Grinding: Place the dried pistachios in a food processor and grind them for about 1 minute or until they turn into a coarse powder.
3. Adding Sweetness and Fat: Add the granulated sugar, melted coconut oil or butter, vanilla extract, and a pinch of salt to the food processor. Blend until the mixture starts clumping together, scraping down the sides with a rubber spatula as needed. This process might take several minutes.
4. Making It Creamy: Once the mixture is uniformly ground and sticks together, slowly add the heavy cream while the processor runs. Add more cream, a tablespoon at a time, until you achieve your desired consistency. At this stage, mix in the optional powdered sugar and melted white chocolate for a richer taste.
5. Fine Tuning: Continue to process until the mixture becomes smooth and creamy. Taste and adjust the sweetness or saltiness according to your preference.
6. Storing: Transfer the pistachio cream to an airtight container. It can be stored in the refrigerator for up to two weeks.

Tips for Success:

• Quality of Ingredients: The flavor of your pistachio cream is highly dependent on the quality of the pistachios used. Choose fresh, raw, unsalted pistachios for the best flavor.
• Texture: For a smoother cream, strain the mixture through a fine mesh sieve to remove any larger particles. This step is optional and based on personal preference.
• Adjusting Thickness: The amount of heavy cream added can adjust the thickness of your pistachio cream. Start with the recommended quantity and gradually add more until you achieve consistency.
• Flavor Variations: Feel free to experiment with flavor additions like almond extract, cinnamon, or even a splash of amaretto to give your pistachio cream a unique twist.
• Uses: Beyond spreading on toast or croissants, consider using your homemade pistachio cream as a filling for pastries, a topping for pancakes, or even incorporated into your dessert recipes for a nutty, luxurious flavor.

What to serve with

Pistachio cream is delightful because it tastes incredible on its own and pairs excellently with a myriad of different foods. Its unique flavor and creamy texture enhance both sweet and savory dishes.

Desserts and Sweets:

• Pastries: Fill croissants, danishes, or sweet rolls with pistachio cream for a rich, nutty flavor.
• Layered Desserts: Use it as a layer in parfaits or trifles combined with crushed biscuits, fruit, and whipped cream.
• Cakes and Cupcakes: Spread it between layers of cake or top cupcakes with a dollop of pistachio cream frosting.
• Pancakes and Waffles: Drizzle or dollop over pancakes, waffles, or French toast instead of traditional syrup.
• Tarts: Fill pre-baked tart shells with pistachio cream and top with fresh fruit or a sprinkle of chopped nuts.
• Fruit Dip: Serve as a dip for fresh fruit like strawberries, apples, or grapes for a sweet and satisfying snack.
• Ice Cream Topping: Warm it slightly to drizzle over vanilla or chocolate ice cream for a gourmet topping twist.

Breakfast and Brunch:

• Oatmeal or Yogurt: Stir into oatmeal or dollop on top of yogurt to add a touch of luxury to your morning routine.
• Bagels and Toast: Swap out your regular cream cheese or butter for pistachio cream on bagels, toast, or English muffins.

Beverages:

• Coffee and Hot Chocolate: Stir a spoonful into a hot cup of coffee or hot chocolate for a delightful nutty twist.
• Milkshakes and Smoothies: Blend with ice cream or frozen bananas to create milkshakes or smoothies with an extra creamy texture.

Ingredients Substitutes

Creating pistachio cream involves blending pistachios with ingredients like sugar, milk, and sometimes butter or oil to achieve a smooth, rich spread. However, you might need to substitute one or more ingredients due to dietary restrictions, availability, or personal preference.

1. Pistachios

• Almonds: Almond cream can be a delightful alternative, offering a similarly smooth, nutty flavor.
• Cashews: Cashews create a cream with a rich texture and neutral flavor, which is excellent for both sweet and savory applications. They’re especially good for creating a creamier texture due to their high-fat content.
• Hazelnuts: For a more aromatic, flavorful cream, hazelnuts can be a wonderful substitution. They pair well with chocolate and coffee flavors.

2. Milk/Cream

• Almond Milk: For a dairy-free option, almond milk can complement the nutty flavor of pistachios well, though the cream might be less thick.
• Coconut Milk: Offers a creamy texture and a hint of coconut flavor, enhancing the tropical notes of the pistachios. Use the full-fat version for a richer cream.
• Oat Milk: Known for its creaminess, oat milk can serve as a good substitute for dairy milk, adding a slight sweetness.

3. Sugar

• Honey: If you prefer a natural sweetener, honey can replace sugar. However, it will add its distinct flavor to the cream.
• Maple Syrup: Another natural sweetener, maple syrup, can add a complex flavor profile to the pistachio cream. Use pure maple syrup for the best results.
• Stevia: For a lower-calorie option, stevia (or another calorie-free sweetener) can be used, though the amount may need to be adjusted based on sweetness preference.

4. Butter/Oil

• Coconut Oil: When solid, coconut oil can mimic the texture of butter, adding a slight coconut flavor to the cream.
• Vegetable Shortening: A neutral-flavored alternative that can help achieve a consistency similar to using butter.
• Avocado: Ripe avocado can add creaminess and healthy fats for a more nutritious substitute, though it might slightly alter the color and taste.

5. Vanilla Extract

• Almond Extract: Use almond extract for an intensified nutty flavor, but use sparingly as it’s stronger than vanilla.
• Orange/Lemon Zest: For a fresh, citrus note, finely grated zest can be a good substitute, enhancing the cream’s flavor profile.

Final Thoughts

Creating pistachio cream at home allows you to control the quality of ingredients and the sweetness level, ensuring a product that perfectly suits your palate.

More Cream Recipes:

• Costco Pistachio Cream Recipe
• Homemade Silk Almond Creamer Recipe
• Wedding Cake Creamer Recipe
• Chocolate Covered Strawberry Creamer Recipe