Pistachio Cream

Used in countless European desserts, Pistachio Cream , also called crema al pistacchio, is starting to gain popularity in the states too after the Dubai Chocolate Bar went viral. It’s creamy, rich and perfectly sweet!

 

You can, of course, by a jar, but it is super expensive and varies greatly on how sweet it is. I like being able to control that based on how I plan to use it.

Ingredients You’ll Need

You only need a handful of ingredients to make this delicious pistachio cream. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Unsalted pistachios – You can buy these already shelled, or shell them yourself. It’s important to get them unsalted, however, so that your cream doesn’t turn out too salty.
• Unsalted butter – Same here, make sure to use unsalted butter so that your cream isn’t overly salty. If all you have is salted butter, just omit the extra salt at the end.
• Heavy cream – You can certainly use milk in a pinch, but heavy cream adds to the creamy, silky an indulgent texture that we want in a pistachio cream.
• White chocolate chips – I like to use a good quality chocolate here. It usually melts smoother and has better flavor.
• Powdered sugar – Because white chocolate itself is already quite sweet, we only need a little bit of powdered sugar for texture and sweetness.
• Coarse sea salt – If you know me, you know I love salt! Keep in mind that different salts measure differently, and sea salt is much different than table salt.

Let’s Make It

Making pistachio cream might be easier than you think! Besides the chill time, you can have it ready in 15 minutes.

1. Boil pistachios. Fill a medium sized saucepan halfway with water and bring to a low boil. Add the pistachios, stirring, and boiling for four minutes.
2. Drain the pistachios in a colander and then spread in an even layer on a tea towel, clean kitchen towel or paper towels.
3. Remove skins and blend. Cover and roll them around to loosen the papery skins. Discard the skins and place the pistachios into a high powered blender or food processor along with some of the heavy cream. Pulse until a paste starts to form. Set aside.
4. Melt butter, cream and chocolate. In a small saucepan, heat the butter and some of the cream over low heat. When it starts to steam, stir in the white chocolate until smooth.
5. Combine ingredients and blend. Transfer the melted white chocolate mixture along with the the powdered sugar and salt, to the blender. Blend for a minute, scrape down the sides as you go, until smooth and creamy.
6. Chill before using. Transfer to an airtight container and chill for at least one hour before using.

How to Use It

The great thing about this pistachio cream is that it can be used for so many different things. It’s much like other nut butters, but much sweeter. Think anything that uses Nutella, can also use pistachio cream sauce.

The most classic use at the moment is in the viral Dubai Chocolate Bars (coming soon!). You could even get really crazy and add it as a filling for cannolis, cream puffs or croissants. Use it on top of ice cream or as a ribbon in homemade ice cream. Even stir it into a bowl of oatmeal!

You can use it as a filling or topping for cakes or cupcakes. Both chocolate and vanilla would pair really well with the pistachio flavor. You can spread it on your morning toast, pancakes or waffles. We’ve put it on our vanilla pound cake here.

Storage and Freezing

How to Store

You can store any leftover pistachio cream in an airtight container. It should last for up to two weeks in the refrigerator.

Can I Freeze Pistachio Cream?

You can freeze it in an airtight container for up to three months. The texture might be a little off when you thaw it; just add a splash of olive oil or avocado oil and reblend.

More Nutty Desserts

Adding nuts like peanuts, almonds and pistachios to desserts can really set them apart! Here are some of my favorite nutty desserts.