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Homemade Italian-Style Pistachio Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 67 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: About 1 cup 1x
  • Category: Spread
  • Method: Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Homemade Italian-Style Pistachio Cream is a luscious and versatile spread made from roasted pistachios, powdered sugar, and rich cream, lightly sweetened with honey or maple syrup and infused with vanilla. Perfect for enhancing desserts, spreading on toast, or using as a frosting, it delivers authentic Italian flavor and creamy texture in just 20 minutes.

Ingredients

Scale

Ingredients

  • 1 cup shelled roasted pistachios
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Prepare the Pistachios: If your pistachios aren’t roasted, preheat your oven to 350°F (175°C). Spread the pistachios on a baking sheet and roast them for about 5-7 minutes until fragrant. Let them cool completely before proceeding.
  2. Blend the Nuts: Place the cooled pistachios into a food processor. Pulse until they turn into a fine powder, scraping down the sides as necessary to ensure even grinding.
  3. Add Sugar: Add the powdered sugar to the ground pistachios. Blend again until the mixture is well combined and smooth.
  4. Incorporate Cream: Slowly pour the heavy cream into the food processor while blending continuously. Blend until the mixture becomes creamy and smooth in texture.
  5. Sweeten the Blend: Drizzle in the honey (or maple syrup) and add the vanilla extract along with a pinch of salt. Blend once again until all ingredients are fully incorporated and the cream is smooth.
  6. Adjust Consistency: Check the thickness of the pistachio cream. If it’s too thick, add a small amount of heavy cream incrementally and blend until you reach the desired consistency.
  7. Taste and Adjust: Taste the pistachio cream and adjust the sweetness if needed by adding more honey or powdered sugar. Blend again briefly to combine any additions.
  8. Store: Transfer the pistachio cream into a clean jar or airtight container. Seal tightly and refrigerate. Use within one to two weeks for best freshness.

Notes

  • For a vegan version, substitute heavy cream with coconut cream and honey with maple syrup.
  • If you prefer a chunkier texture, pulse the pistachios less during blending.
  • Store the cream in the refrigerator and use it within 1-2 weeks.
  • Use this pistachio cream as a spread, dessert topping, or ingredient in baking recipes.

Find it online: https://recipes.mbeams.com/homemade-italian-style-pistachio-cream-recipe/