Pistachio Cream Recipe
Discover the best pistachio cream recipe and learn how to make this luscious spread at home. This guide offers step-by-step instructions, tips, and serving suggestions for a truly delightful culinary experience. Whether you're a seasoned chef or a beginner, you'll find everything you need to create perfect pistachio cream.
Equipment
- Saucepan
- Food Processor
- Airtight Container
Ingredients
Pistachio Cream Ingredients
- 2 cups shelled, unsalted pistachios high-quality
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 2 tablespoons pistachio oil or other neutral oil
- 1 teaspoon vanilla extract pure vanilla extract for best results
- 1 pinch salt
Instructions
- Boil water in a saucepan. Add the pistachios and boil for one minute. Drain the pistachios and rinse them under cold water. Remove the skins by gently squeezing each pistachio. Dry the pistachios thoroughly.
- Place the blanched and dried pistachios in a food processor. Grind them until they form a fine powder. Scrape down the sides of the bowl periodically to ensure even grinding.
- Add the powdered sugar, heavy cream, pistachio oil, vanilla extract, and salt to the food processor. Mix until smooth and creamy. Scrape down the sides to ensure all ingredients are well combined.
- If the pistachio cream is too thick, add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a bit more powdered sugar. Taste and adjust as needed.
- Transfer the pistachio cream to an airtight container. Store it in the refrigerator. It will keep for up to two weeks. Bring to room temperature before serving for the best texture.
Notes
Use high-quality pistachios for the best flavor. Roasted pistachios can enhance the flavor. For a dairy-free option, substitute heavy cream with coconut cream.