Creamy Pistachio Dessert Spread Recipe

Introduction

This luscious pistachio cream is a rich and velvety dessert component perfect for spreading, filling, or enjoying on its own. Made from fresh pistachios and whipped to a fluffy texture, it offers a subtly nutty flavor with a hint of sweetness.

Ingredients

• 1 cup (120g) shelled, unsalted pistachios
• 1/2 cup (120ml) heavy cream, cold
• 1/4 cup (60ml) whole milk
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (15g) unsalted butter, softened
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• Optional: 1/4 teaspoon almond extract (for enhanced flavor)
• Optional: Green food coloring (gel or liquid, for a more vibrant color)

Instructions

1. Step 1: Bring a small pot of water to a boil. Add the pistachios and let them boil for about 1 minute to blanch.
2. Step 2: Drain the pistachios immediately and rinse them under cold water to cool.
3. Step 3: Pinch each pistachio between your fingers to slip off the skins. If skins are stubborn, rub them between a clean kitchen towel.
4. Step 4: Spread the peeled pistachios on a clean towel and pat dry thoroughly.
5. Step 5: Place the dried pistachios in a blender or food processor and pulse a few times to break into smaller pieces.
6. Step 6: Add the granulated sugar and softened butter to the pistachios in the processor.
7. Step 7: Process continuously, scraping down the sides as needed. Add a teaspoon of milk at a time if the mixture feels too dry.
8. Step 8: The mixture should become a thick, spreadable pistachio paste. Adjust with a little more butter or milk if needed.
9. Step 9: In a medium bowl, combine the pistachio paste with cold heavy cream, whole milk, vanilla extract, and a pinch of salt. Add almond extract or green food coloring if desired.
10. Step 10: Using an electric mixer, whip the mixture on medium speed until stiff peaks form. Be careful not to overwhip.
11. Step 11: Taste the pistachio cream and adjust sweetness or flavor to your preference.
12. Step 12: For best flavor and texture, chill the pistachio cream in the refrigerator for at least 30 minutes before serving.

Tips & Variations

• Use raw, unsalted pistachios for the best natural flavor and control over saltiness.
• For a smoother paste, process the pistachios longer before adding sugar and butter.
• Add a touch of lemon zest for a bright, fresh twist.
• Substitute almond extract with a few drops of rose water for a floral note.
• Green food coloring is optional but enhances the vibrant natural color of the cream for presentation.

Storage

Store the pistachio cream covered in an airtight container in the refrigerator. It will keep well for up to 3 days. Before serving, gently stir and, if needed, re-whip briefly to restore its fluffy texture. Avoid freezing, as it may change the cream’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pistachio cream without a food processor?

A food processor or blender is ideal for achieving a smooth paste, but you can finely chop the pistachios by hand and mix vigorously. The texture will be more rustic but still delicious.

Is pistachio cream suitable for vegan diets?

This recipe uses dairy cream, milk, and butter, so it is not vegan. However, you can try substituting with coconut cream and vegan butter alternatives for a plant-based version.

Creamy Pistachio Dessert Spread Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

This luscious Pistachio Cream is a smooth, rich and nutty spread or dessert topping made from shelled pistachios, heavy cream, milk, and a hint of vanilla. The recipe involves blanching and peeling pistachios to create a silky paste that is then combined with creamy dairy ingredients and whipped to stiff peaks, resulting in a versatile and decadent cream perfect for enhancing desserts or enjoying on its own.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: About 1 1/2 cups 1x
• Category: Dessert
• Method: Blending
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Pistachio Base

• 1 cup (120g) shelled, unsalted pistachios

Dairy and Flavorings

• 1/2 cup (120ml) heavy cream, cold
• 1/4 cup (60ml) whole milk
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (15g) unsalted butter, softened
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Optional Additions

• 1/4 teaspoon almond extract (for enhanced flavor)
• Green food coloring (gel or liquid, for a more vibrant color)

Instructions

1. Blanch the Pistachios: Bring a small pot of water to a boil. Add the shelled pistachios and let them boil for about 1 minute to loosen the skins.
2. Drain and Rinse: Immediately drain the pistachios and rinse them under cold water to cool them quickly.
3. Peel the Pistachios: Pinch each pistachio between your fingers to slip off the skin. If the skins are stubborn, rub the nuts between a clean kitchen towel to remove them thoroughly.
4. Dry the Pistachios: Spread the peeled pistachios on a clean kitchen towel and pat them dry completely to prevent excess moisture.
5. Grind the Pistachios: Place the dried, peeled pistachios in a blender or food processor. Pulse several times to break them down into smaller pieces.
6. Add Sugar and Butter: Add the granulated sugar and softened unsalted butter to the pistachios in the blender.
7. Process Until Smooth: Process the mixture continuously, scraping down the sides as needed. If the mixture is too dry, add a teaspoon of milk at a time until it reaches a thick, spreadable consistency.
8. Check the Consistency: Ensure the pistachio paste is smooth and spreadable. You can add a tiny bit more softened butter or a teaspoon of milk if necessary to adjust texture.
9. Combine Ingredients: In a medium bowl, combine the pistachio paste, cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Add almond extract and green food coloring if desired for extra flavor and color.
10. Whip the Cream: Using an electric mixer on medium speed, whip the mixture until stiff peaks form. Be careful not to overwhip to maintain a smooth texture.
11. Taste and Adjust: Taste the pistachio cream and adjust sweetness or flavoring as needed by adding more sugar or extracts.
12. Chill (Optional): For best flavor and texture, chill the pistachio cream in the refrigerator for at least 30 minutes before serving.

Notes

• Peeling pistachios improves the color and smoothness of the cream by removing the bitter skins.
• Adjust the sweetness according to taste by adding more or less sugar.
• Adding almond extract and green food coloring is optional but enhances the traditional pistachio flavor and appearance.
• Whipping to stiff peaks is essential for a light, airy texture but avoid overwhipping to prevent curdling.
• Chilling the cream helps develop flavors and firm the texture for easier spreading or layering.
• This pistachio cream can be used as a dessert topping, filling for cakes, or spread on pastries.

Keywords: pistachio cream, pistachio paste, dessert cream, nut cream, creamy pistachio spread, homemade pistachio topping