Pistachio cream bursts with real pistachio flavor so vivid you can almost taste the orchard. In this pistachio cream recipe, we roast emerald‑green pistachio kernels, blend them into a smooth paste, and swirl in silken melted white chocolate for a glossy finish. The result? A smooth and creamy spread that feels indulgent yet surprisingly simple to make at home.

Home bakers love it because the texture rivals premium Italian pistachio cream sold in fancy jars, but the ingredients sit right in your pantry. Foodies chase it because the color stays naturally radiant—no dyes, no preservatives, just pistachio, a touch of sugar, and a splash of patience.

You will master a single base technique, then tweak sweetness, saltiness, or even add a savory kick. Whether you sling it over warm croissants, fold it into pastry cream, or spoon it straight from the jar (no judgment), this pistachio cream can do it all. We’ll walk through every step—roasting, peeling, blending—so you nail perfect consistency on your first try. By the end, you’ll have a jar of glossy green gold and plenty of ideas on how to use it.

Key Benefits

• Pure, real pistachio flavor. Eighty percent of every spoonful is freshly roasted pistachio, so the taste stays true and vibrant.
• Velvety, smooth pistachio cream. A powerful food processor plus a dash of neutral oil and melted white chocolate remove any graininess for a satin texture.
• Multi‑purpose magic. Spread it on toast, drizzle over gelato, pipe into pastries, or whisk into salad dressing for a quick savory twist.
• Additive‑free assurance. No palm oil, dyes, or fillers—just nuts, sugar, and chocolate you trust. Naturally gluten‑free and vegetarian.
• Budget‑friendly luxury. Homemade jars cost less than half of premium store brands yet taste richer and fresher.
• Social‑media ready. The glossy green color and slow drizzle shot pair perfectly with viral Dubai‑style chocolate desserts.

Ingredients For Pistachio Cream Recipe

Here’s how to make Pistachio Cream

Total Time: 22 min | Yield: 400 g spread (≈ 1 ¾ cups)

1. Preheat & Prep
   • Set oven to 160 °C / 320 °F. Line a tray with parchment.
   • Spread raw pistachios in a single layer; inspect for shells.
2. Roast the Pistachios (5–7 min)
   • Roast until nuts smell nutty and faintly caramel. Shake tray halfway.
   • Why roast? Heat lifts natural oils, giving a deeper pistachio flavor and easy skin removal.
3. Peel for Pure Color (optional but recommended)
   • Tip warm nuts onto a clean kitchen towel. Rub briskly; thin skins slip off.
   • Peeling boosts vivid green shade and prevents bitterness.
4. Pulse to a Crumb
   • Transfer warm nuts to a food processor.
   • Pulse 8–10 times until they look like coarse sand.
5. Blend to a Paste (2–3 min)
   • Run the blade continuously; heat plus friction releases oils.
   • Scrape down sides. You should see a thick pistachio paste forming.
6. Sweeten & Smooth
   • Add sugar, salt, and vanilla. Process 60 sec.
7. Emulsify with Oil
   • Drizzle in oil while machine runs. The mix loosens into a glossy nut butter.
8. Melt the White Chocolate
   • Microwave chocolate in 20‑sec bursts, stirring until just melted.
   • Let it cool to 38 °C / 100 °F—warm, not hot.
9. Finish the Cream
   • Pour melted chocolate over the running blade. Blend 1 min until fully combined.
   • You now have a smooth pistachio cream with satin shine.
10. Transfer & Cool
    • Transfer the pistachio cream to a sterilized jar.
    • Tap jar to release air bubbles, then seal. Cool to room temp before refrigerating.

Texture check: If the cream looks grainy, blitz 30 sec longer. If it’s too thick, add ½ tsp more oil.

Pro Tips and Variations

Storage & Shelf Life

• Store your pistachio cream in the fridge; it thickens but stays spreadable.
• Pistachio cream will keep well for 10 days. For longer storage, freeze in silicone molds for up to 3 months.

Flavor Twists

1. Cocoa Swirl – Fold in 1 tbsp dark cocoa for a dual‑tone effect.
2. Citrus Zest – Stir in grated orange zest for a Sicilian note.
3. Salted Caramel – Replace sugar with caramelized sugar powder; sprinkle flaky salt on top.
4. Savory Hit – Add ½ tsp smoked paprika and serve with grilled chicken.

Troubleshooting

Scaling Up

Need to make pistachio cream for bakery service? Double ingredients but blend in two batches to avoid motor strain.

Serving Suggestions

1. Breakfast Hero – Spread on sourdough toast, then top with sliced strawberries.
2. Pastry Filling – Pipe into choux buns or swirl into pastry cream for éclairs.
3. Ice‑Cream Ripple – Use it to make pistachio ice cream by folding ribbons through vanilla gelato just before freezing.
4. Viral Dubai Chocolate Bar – Coat chilled wafer bars in melted white chocolate, drizzle with warm pistachio spread, and watch the views roll in.
5. Savory Twist – Whisk a spoon into vinaigrette for roasted beet salad; the pistachio nuttiness pops.
6. Whipped Cream Upgrade – Fold two tablespoons into freshly whipped cream for a pastel‑green cake frosting.

Conclusion

You now hold an easy homemade pistachio cream that tastes luxurious yet takes under half an hour. Keep experimenting—each batch teaches you something new about texture, color, and sweetness. Glad you liked the recipe! If you found this guide helpful, leave a quick rating in the printable recipe card below and share your creations on social media. Don’t forget to rate the recipe—your feedback helps others craft the best pistachio cream possible.

FAQs

How do you make pistachio creme?
Roast shelled pistachios, peel them, then blend with sugar, a little neutral oil, and melted white chocolate until perfectly smooth. Chill the jar to set the texture.

What can you use pistachio cream for?
Spread it on toast, fill croissants, swirl into gelato, top cheesecakes, mix into lattes, or drizzle over the trending Dubai chocolate bar for an eye‑catching dessert.

Is pistachio cream the same as pistachio butter?
Not quite. Pistachio butter is simply ground nuts and maybe salt, while pistachio cream adds sweetener and usually cocoa butter (from white chocolate) for a silkier, pastry‑ready finish.

How to make pistachio spread at home?
Follow this pistachio cream recipe: roast, peel, and blend nuts into a paste, sweeten, emulsify with oil, bind with melted chocolate, and store cold. The DIY method guarantees fresh taste and customizable sweetness.

Pistachio Cream Recipe

C. Sophie

Pistachio Cream Recipe for a smooth, nutty spread made with roasted pistachios and white chocolate—perfect for toast, pastries, and homemade gelato.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 22 minutes mins

Course Condiment, Spread

Cuisine Italian

Servings 16 ≈ 1 Tbsp each)

Calories 159 kcal

Ingredients

  

• 250  g shelled raw pistachios – choose bright green kernels for the best color and flavor.
• 60  g granulated sugar – lower to 40 g if you prefer a barely sweet spread.
• 120  g good‑quality white chocolate – cocoa butter content above 30 % helps the cream set and shine.
• 2  tablespoons neutral oil sunflower or grapeseed – aids emulsification.
• ⅛  teaspoon fine sea salt – lifts the nutty notes; omit for a dessert‑only jar.
• Optional: ¼ teaspoon pure vanilla powder – deepens aroma without adding liquid.

Instructions

 

Preheat & Prep

• Set oven to 160 °C / 320 °F. Line a tray with parchment.
• Spread raw pistachios in a single layer; inspect for shells.

Roast the Pistachios (5–7 min)

• Roast until nuts smell nutty and faintly caramel. Shake tray halfway.
• Why roast? Heat lifts natural oils, giving a deeper pistachio flavor and easy skin removal.

Peel for Pure Color (optional but recommended)

• Tip warm nuts onto a clean kitchen towel. Rub briskly; thin skins slip off.
• Peeling boosts vivid green shade and prevents bitterness.

Pulse to a Crumb

• Transfer warm nuts to a food processor.
• Pulse 8–10 times until they look like coarse sand.

Blend to a Paste (2–3 min)

• Run the blade continuously; heat plus friction releases oils.
• Scrape down sides. You should see a thick pistachio paste forming.

Sweeten & Smooth

• Add sugar, salt, and vanilla. Process 60 sec.

Emulsify with Oil

• Drizzle in oil while machine runs. The mix loosens into a glossy nut butter.

Melt the White Chocolate

• Microwave chocolate in 20‑sec bursts, stirring until just melted.
• Let it cool to 38 °C / 100 °F—warm, not hot.

Finish the Cream

• Pour melted chocolate over the running blade. Blend 1 min until fully combined.
• You now have a smooth pistachio cream with satin shine.

Transfer & Cool

• Transfer the pistachio cream to a sterilized jar.
• Tap jar to release air bubbles, then seal. Cool to room temp before refrigerating.

Notes

Nutrition Facts (per serving)

Calories	Fat	Saturated Fat	Carbs	Sugars	Fiber	Protein
159 kcal	11.2 g	2.9 g	12.6 g	10.3 g	1.5 g	3.6 g

Keyword Pistachio Cream Recipe