Homemade Pistachio Cream
User Reviews
5
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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
Description
Homemade Pistachio Cream is a nut-based spread combining pistachios, white chocolate, sugar, butter, and milk. The pistachios are carefully skinned and finely chopped to achieve a refined texture while still retaining some bits for interest. The mixture of melted white chocolate and butter forms a rich base that melds well with the nuttiness of the pistachios, sweetened by granulated sugar. Milk is added in stages to reach a creamy consistency. This cream can be spooned into jars for storage and used as a sweet topping or filling.
The flavor balances the buttery richness of white chocolate with the distinct, mildly sweet taste of pistachios. Texturally, the pistachio bits provide a subtle crunch amid the creaminess. The preparation method involves melting chocolate and butter using gentle heat, combining with ground sugar-coated pistachios, and blending until the desired smoothness is reached.
Properly stored, the cream keeps well in a cool pantry for about a week or refrigerated for up to two to three weeks. If refrigerated, bringing it to room temperature before use softens the texture. For specific uses, such as fillings, thinning by blending with a little milk can restore creaminess if it becomes too thick. The recipe's notes also explain how to skin pistachios by boiling and rubbing to remove their skins if purchase-ready skinned pistachios are unavailable.
Ingredients
- 1 cup pistachios Or whole pistachios peeled and unsalted (see notes below for instructions, unsalted, finely chopped
- ¼ cup granulated sugar
- 3½ ounces white chocolate
- 2 tablespoons butter
- 5-6 tablespoons milk whole, divided
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
- If you cannot find pre-shelled, unsalted pistachios, boil them briefly and rub with a towel to remove skins before drying and chopping.
- Store pistachio cream in a cool pantry up to one week or refrigerate up to two to three weeks; bring to room temperature before use if refrigerated.
- For filling use where the cream is too thick, blend with a little milk to adjust consistency.
- This recipe yields about 1 3/4 cups and is spooned into sterilized jars for storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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