3-Ingredient Creamy and Italian-Style Homemade Pistachio Cream

Every spoonful of this Italian-Style Homemade Pistachio Cream provides a luscious, nutty taste that feels like spreading happiness on toast. This recipe combines toasted pistachios, silky white chocolate, and creamy condensed milk to create a decadent treat perfect for desserts or just a secret indulgent moment.

Blend, melt, stir, and pour, it’s that simple. Pistachio lovers, this one’s for you as you can spread it on pancakes, dollop it on ice cream, or enjoy it straight from the jar.

What is Italian-Style Pistachio Cream?

Pistachio cream is a culinary treasure with origins deeply rooted in the Mediterranean, particularly in Italy, where pistachios are celebrated as a gourmet ingredient. The creamy texture and vibrant green hue make it an irresistible choice for desserts, from pastries to gelato.

Pistachios have been cultivated since 6750 BC and were once considered a symbol of wealth. Today, they’re the star of this creamy spread that’s a delight for your taste buds and your Instagram feed.

Pro Tips for the Best Pistachio Cream

• Opt for unsalted, shelled pistachios for the best flavor.
• Toasting your pistachios enhances the natural nuttiness of pistachios. Stir constantly to avoid burning.
• A high-speed blender or food processor ensures a smoother cream.
• Don’t rush the melting process. Melt the chocolate over low heat to prevent scorching.
• Consistency is key when making this cream. If it is too thick, preheated condensed milk can help thin it out.
• Use an airtight jar to keep the cream fresh and prevent it from drying out.

What's The Difference Between Pistachio Paste and Pistachio Cream?

Pistachio paste is made from 100% ground pistachios, resulting in a thick, pure, and unsweetened product. It's often used in baking, confections, and desserts as a flavoring ingredient. Pistachio cream is a sweetened product, usually made with pistachios, condensed milk, and white chocolate creating a spreadable texture. It's enjoyed as a topping, filling, or dessert spread.

How Long Does Pistachio Cream Last?

Stored in an airtight jar in the refrigerator, pistachio cream can last up to two weeks. Be sure to stir it before each use as natural separation may occur.

Can I Freeze Pistachio Cream?

Freezing is not recommended as it can alter the texture. It’s best enjoyed fresh and can be refrigerated for a limited period.

What’s the Best Way to Use Pistachio Cream?

Spread it on toast, drizzle it over pancakes, use it as a filling for pastries, or simply enjoy it by the spoonful!

Can I Add Sugar to the Recipe?

You likely won’t need additional sugar as the white chocolate and condensed milk provide enough sweetness. Taste first and adjust if necessary.

Can I Use Salted Pistachios to Prepare This Cream?

You technically could, but it’s not ideal. The added salt can affect the sweetness and flavor balance of the cream. If using salted pistachios, rinse them in water to remove excess salt, then dry thoroughly before blending. For the best results, unsalted pistachios are recommended.

Why Isn’t my Pistachio Cream Smooth?

The blending process is crucial. Use a high-speed blender and be patient. If needed, add a touch of neutral oil to help achieve a silky texture.

How to Make Italian-Style Pistachio Cream

Heat a dry pan over medium heat. Add the pistachios and toast them for a few minutes, stirring constantly until they’re aromatic. Remove from heat and let them cool.

Place the cooled pistachios in a blender or food processor. Blend until you achieve a smooth consistency.

In a small saucepan, melt the white chocolate over low heat. Stir frequently to ensure it doesn’t burn. In another saucepan, warm the condensed milk over low heat while stirring continuously until it becomes slightly liquid.

Slowly pour the melted white chocolate into the saucepan with the condensed milk. Stir until well combined and smooth.

Remove the mixture from heat and fold in the pistachio cream. Stir until it is fully integrated and smooth. If the cream is too thick, add preheated condensed milk one tablespoon at a time until it reaches your desired consistency.

Pour the finished pistachio cream into an airtight jar. Let it cool completely before sealing.

Spread it on your favorite treats or eat it straight from the jar, you will find no judgment here.