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Make Pistachio Cream

Smooth, creamy pistachio cream made from roasted or raw pistachios, perfect for spreads, desserts, and pastry fillings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1 jar (about 1 cup)
Course: Dessert, Snack, Spread
Cuisine: International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cream
  • 1 cup shelled pistachios raw or lightly roasted
  • 1/2 cup powdered sugar
  • 2 tbsp neutral oil grapeseed or light olive oil
  • 1-2 tbsp milk or cream optional, for smoother texture
  • 1 tsp vanilla extract optional
  • pinch salt optional

Equipment

  • Food processor
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons

Method
 

  1. If desired, roast the pistachios at 350°F (175°C) for 8-10 minutes and let cool.
  2. Place pistachios in a food processor and grind until finely ground.
  3. Add powdered sugar and continue blending until smooth.
  4. Gradually add oil while processing to achieve a creamy consistency.
  5. Optionally, add milk or cream for a softer texture and blend until incorporated.
  6. Add vanilla extract and a pinch of salt, then blend until fully smooth.
  7. Transfer to a clean jar and store in the refrigerator for up to 2 weeks.

Notes

Use fresh pistachios for the best flavor. Adjust oil and milk to get your preferred creaminess. Can be used as a spread, dessert filling, or frosting component.