Easy Homemade Pistachio Cream
Learn how to make rich and creamy pistachio cream at home with simple ingredients. Perfect as a spread, filling, or topping for desserts and snacks.
Equipment
- Food processor or blender
- Saucepan
- Airtight container or jar
Ingredients
- 1 cup 130 g shelled pistachios, unsalted
- 1/2 cup 120 ml heavy cream
- 1 tablespoon 15 g granulated sugar
- A pinch of salt
Instructions
- Grind the Pistachios:
- Place the pistachios in a food processor or blender. Grind them into a smooth paste, scraping down the sides as needed.
- Combine Ingredients:
- In a saucepan, mix the pistachio paste, heavy cream, sugar, and salt. Stir well to ensure the ingredients are evenly combined.
- Blend Until Smooth:
- Transfer the mixture back to the blender if needed, and blend until the texture is smooth and creamy.
- Heat the Mixture:
- Place the saucepan over low heat and stir constantly. Heat the mixture for about 5 minutes, or until it thickens slightly and reaches your desired consistency.
- Cool and Store:
- Remove the saucepan from the heat and let the pistachio cream cool to room temperature. Transfer it to an airtight container or jar and refrigerate for up to 1 week.
Notes
- For a sweeter cream, increase the sugar to 1.5 tablespoons.
- Adjust the consistency by adding more cream if you prefer a thinner spread.
- Serve on toast, as a filling for pastries, or drizzled over desserts like ice cream.