Indulge in the rich, nutty goodness of Pistachio Cream, a versatile spread perfect for cakes, toast, or pastry fillings. This Pistachio Spread blends the authentic flavor of roasted pistachios with creamy dairy for a silky, decadent treat ready in under 30 minutes. Whether you’re elevating desserts or adding flair to breakfast, Pistachio Cream is a must-try for any home cook. Let’s dive in!
Ingredients for Pistachio Cream
Here’s what you’ll need for Pistachio Cream (makes ~2 cups, serves 8–10):
- 1 cup (120g) shelled, unsalted pistachios (raw or dry-roasted)
- 1 cup (240ml) whole milk
- ½ cup (120ml) heavy cream
- ½ cup (100g) granulated sugar
- ¼ tsp (1g) salt
- 1 tsp (5ml) vanilla extract
- 1 tbsp (15g) pistachio paste (optional, for deeper flavor)
Equipment
- Blender or food processor
- Medium saucepan
- Silicone spatula
- Fine-mesh sieve (optional)
- Glass jar or airtight container
Ingredient Tips
- Pistachios: Raw for a bright green hue; roasted for deeper flavor in Pistachio Spread.
- Milk: Whole dairy milk for richness; oat milk for a plant-based option.
- Cream: Essential for silkiness; do not substitute with milk.
- Pistachio Paste: Enhances color and flavor; available at specialty stores or online.
- Sugar: Adjust to ⅓ cup for a less sweet spread; honey is a natural alternative.
Directions for Pistachio Cream
Let’s create this luxurious Pistachio Spread!
Prepare the Pistachios
I start with 1 cup shelled pistachios. If raw, I blanch them in boiling water for 1 minute, drain, and rub off skins for a vibrant color. For roasted, I use dry-roasted nuts as-is for a toasty flavor.
Blend the Base
In a blender, I process the pistachios until they form a coarse paste, scraping down the sides as needed (2–3 minutes). I add 1 cup milk, ½ cup cream, ½ cup sugar, ¼ tsp salt, 1 tsp vanilla, and 1 tbsp pistachio paste (if using). I blend until smooth, about 1–2 minutes, ensuring no grittiness remains.
Cook the Cream
I pour the mixture into a medium saucepan over medium-low heat. Stirring constantly with a silicone spatula, I cook for 6–10 minutes until it thickens and coats the back of a spoon. For a pourable Pistachio Cream, I stop at 6 minutes; for a thicker filling, I cook up to 10 minutes.
Strain and Cool
For a smoother texture, I strain the cream through a fine-mesh sieve (optional). I let it cool for 15 minutes, then transfer to a glass jar. I chill for at least 2 hours before serving.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 6–10 minutes
- Total Time: 16–25 minutes (plus chilling)
- Servings: 8–10 (~2–3 tbsp per serving)
- Calories: ~120–150 kcal per serving (2 tbsp)
- Macros per Serving: 12g carbs, 2g protein, 8g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Pistachio Cream
Try these twists on Pistachio Spread:
- Vegan Option: Use oat milk and coconut cream for a dairy-free Pistachio Cream, inspired by Layla Cooks’ vegan-friendly recipes.
- Chocolate Swirl: Fold in 2 tbsp melted dark chocolate for a decadent twist.
- Spiced Warmth: Add ¼ tsp cinnamon for a cozy flavor.
- Nutty Blend: Mix in 1 tbsp almond paste for a layered nut profile.
- Less Sweet: Reduce sugar to ⅓ cup or use honey for a natural sweetness.
Serving Ideas:
- Pair with Layla Cooks’ Easy Peanut Butter Cookies for a sweet contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing complement.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a savory balance.
Storage
I store Pistachio Cream in an airtight glass jar in the refrigerator for up to 7 days. It thickens when chilled; I let it sit at room temperature for 10 minutes and stir before use. For freezing, I portion into silicone ice cube trays, freeze until solid, then transfer to a freezer bag for up to 2 months. I thaw overnight in the refrigerator and stir gently.
Serving Tips
- Presentation: Serve in a small bowl with a sprinkle of chopped pistachios.
- Garnish: Drizzle with honey or dust with powdered sugar for elegance.
- Pairing: Spread on Food and Tips’ Grilled Lemon Herb Chicken sandwiches or swirl into yogurt.
- Portion Size: 2–3 tbsp per serving for spreads; ¼ cup for fillings.
- Occasions: Perfect for brunches, dessert tables, or holiday spreads with Pistachio Cream.
FAQs About Pistachio Cream
Here are answers to common questions about making Pistachio Cream:
Can I use salted pistachios?
Yes, but omit the ¼ tsp salt to avoid over-salting; unsalted is preferred for control.
What if my cream is gritty?
Blend longer (3–4 minutes) and strain through a fine-mesh sieve for smoothness.
Can I skip the cream?
No, heavy cream is key for silkiness; substituting with milk makes it too thin.
How do I make it pourable?
Cook for 6 minutes instead of 10 and add 1 tbsp milk after cooling if needed.
Can I use store-bought pistachio paste?
Yes, replace pistachios with ½ cup paste and reduce blending time; adjust sugar to taste.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Pistachio Cream is a versatile, silky spread that elevates desserts, breakfasts, and more with its rich, nutty flavor. Easy to make and endlessly adaptable, it’s a recipe you’ll return to again and again. Try Pistachio Cream and add a touch of elegance to your table!
Pistachio Cream
Ingredients
- 1 cup 120g shelled, unsalted pistachios (raw or dry-roasted)
- 1 cup 240ml whole milk
- ½ cup 120ml heavy cream
- ½ cup 100g granulated sugar
- ¼ tsp 1g salt
- 1 tsp 5ml vanilla extract
- 1 tbsp 15g pistachio paste (optional, for deeper flavor)
Instructions
Prepare the Pistachios
- I start with 1 cup shelled pistachios. If raw, I blanch them in boiling water for 1 minute, drain, and rub off skins for a vibrant color. For roasted, I use dry-roasted nuts as-is for a toasty flavor.
Blend the Base
- In a blender, I process the pistachios until they form a coarse paste, scraping down the sides as needed (2–3 minutes). I add 1 cup milk, ½ cup cream, ½ cup sugar, ¼ tsp salt, 1 tsp vanilla, and 1 tbsp pistachio paste (if using). I blend until smooth, about 1–2 minutes, ensuring no grittiness remains.
Cook the Cream
- I pour the mixture into a medium saucepan over medium-low heat. Stirring constantly with a silicone spatula, I cook for 6–10 minutes until it thickens and coats the back of a spoon. For a pourable Pistachio Cream, I stop at 6 minutes; for a thicker filling, I cook up to 10 minutes.
Strain and Cool
- For a smoother texture, I strain the cream through a fine-mesh sieve (optional). I let it cool for 15 minutes, then transfer to a glass jar. I chill for at least 2 hours before serving.
Notes