Rich, creamy, and irresistibly smooth, this homemade pistachio cream is a game-changer for anyone who loves nutty, luxurious spreads.
Pistachios are having a major moment right now—showing up in everything from lattes to gelato—and for good reason. Their naturally buttery flavor and vibrant green hue make them both delicious and stunning.
Pistachio cream is one of those luxurious treats that’s surprisingly hard to find in stores—and when you do, it’s often expensive. But the good news? Making it at home is quick, easy, and just as delicious (if not better) than store-bought versions. With just a handful of ingredients, you can whip up a silky-smooth, nutty spread that’s perfect for baking, desserts, and everyday indulgence.
With a velvety texture and just the right balance of sweetness, this pistachio cream is perfect for spreading on toast, drizzling over pancakes, swirling into yogurt, or layering between cakes. Use it as a dip for fresh fruit, a filling for croissants, or even as a decadent topping for ice cream. And, of course, it’s the star ingredient in my Bakery-Style Pistachio Cream Stuffed Chocolate Chip Cookies—where it melts into a gooey, nutty center wrapped in crispy, chewy cookie perfection.
If your pistachio cream is runny, don’t worry—it will harden and thicken in the fridge as it chills.
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Pistachio Cream Chocolate Chip Cookies!
Looking for the ultimate way to use this pistachio cream? Check out our Bakery-Style Pistachio Cream Stuffed Chocolate Chip Cookies—a high-altitude-friendly recipe that delivers crispy edges, a chewy center, and a luscious pistachio filling in every bite. These cookies are next-level indulgence, and we promise you won’t stop at just one!
Pistachio Cream
Ingredients
- 1 cup Unsalted Raw Pistachios Shelled or Unshelled
- ¾ cup Heavy Cream
- 2 tbsp Unsalted Butter
- 4 oz White Chocolate
- 2 tbs Confectioner's Sugar
- ½ tsp salt
Instructions
- Blanch the pistachios Boil a medium pot of water.Add shelled pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel. Rub pistachios in the towel to loosen the skins, then discard skins. Be sure to remove all the brown bits to reduce grain.
- Melt the Chocolate MixtureIn a small microwave-safe bowl, add butter and ¼ cup milk. Heat in 20-second bursts until butter is melted and milk is hot. Stir in white chocolate until melted. If needed, heat for 10-15 more seconds. (Can also be done on the stovetop over low heat.)
- Blend Everything TogetherAdd blanched pistachios to a blender. Pour in the remaining ½ cup milk, powdered sugar, and salt. Scrape in the melted white chocolate mixture. Pulse 3-4 times, stopping to scrape down the sides. Blend on high power until smooth and creamy.
- Store & UseTransfer to an airtight container and refrigerate. Keeps fresh for up to 2 weeks in the fridge.
