Homemade Pistachio Cream
User Reviews
5.0
21 reviews
Excellent
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
1118 kcal
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Cuisine
Italian-American Fussion
Homemade Pistachio Cream
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Homemade Pistachio Cream is an easy and delicious spread or filling, it's so good you will want to eat it by the spoonful!
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Ingredients
- 1 cup unsalted pistachios (finely chopped) Or whole pistachios peeled and unsalted (see notes below for instructions).
- ¼ cup granulated sugar
- 3½ ounces white chocolate
- 2 tablespoons butter
- 5-6 tablespoons milk (I used whole milk) divided
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Instructions
- Using the bain marie method or a microwave melt the white chocolate, butter and 3 tablespoons of milk in a large bowl, mix until smooth.
- In a blender or food processor add the skinned unsalted pistachios and blend until finely chopped, add the sugar and blend until very finely ground almost a powder. Add to the the bowl of melted chocolate and combine.
- Pour back into the blender or food processor with 2-3 tablespoons of milk* and blend until smooth and creamy. I like to mix it until it's still has some finely chopped pistachios in the cream. Spoon into the clean sterilized jars. Enjoy!
*If you prefer a more liquidy cream then add more milk, I made mine quite thick and I used 2 -3 tablespoons of milk.
Notes
- I placed the pistachio cream in 2 jars, it total I got about 1 3/4 cups.
- I was able to find finely chopped skinned pistachios in the store, but if you can’t find them this is the best way to remove the skin for the recipe. Add water to a medium pot and bring to a boil, add the pistachios and boil for about 1-2 minutes this makes it easier to remove the skin. Once they have finished boiling, drain them and either rinse under cold water or soak them in ice water for 5-10 seconds then place them (in small batches) on a clean, dry cotton towel and rub vigorously to remove the skin, you may need to remove some by hand, place the skinned pistachios on a clean dry towel to dry before blending.
- I was able to find finely chopped skinned pistachios in the store, but if you can’t find them this is the best way to remove the skin for the recipe. Add water to a medium pot and bring to a boil, add the pistachios and boil for about 1-2 minutes this makes it easier to remove the skin. Once they have finished boiling, drain them and either rinse under cold water or soak them in ice water for 5-10 seconds then place them (in small batches) on a clean, dry cotton towel and rub vigorously to remove the skin, you may need to remove some by hand, place the skinned pistachios on a clean dry towel to dry before blending.
- Properly stored the Pistachio Cream can be kept in a cool pantry for up to a week, or if you prefer in the fridge for up to 2-3 weeks. If kept in the fridge be sure to bring it to room temperature before consuming. If you want to use it for a filling and it is too thick, just place it back in the blender add a little milk and combine.
Nutrition Information
Show Details
Calories
1118kcal
(56%)
Carbohydrates
98g
(33%)
Protein
23g
(46%)
Fat
76g
(117%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
12g
Monounsaturated Fat
30g
Trans Fat
1g
Cholesterol
60mg
(20%)
Sodium
204mg
(9%)
Potassium
1098mg
(31%)
Fiber
9g
(36%)
Sugar
81g
(162%)
Vitamin A
780IU
(16%)
Vitamin C
3mg
(3%)
Calcium
286mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1118 kcal
% Daily Value*
| Calories | 1118kcal | 56% |
| Carbohydrates | 98g | 33% |
| Protein | 23g | 46% |
| Fat | 76g | 117% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 204mg | 9% |
| Potassium | 1098mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 81g | 162% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 286mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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