Description
This homemade Italian-style pistachio cream is a luscious and creamy spread made from shelled pistachios, sugar, milk, and butter, enhanced with vanilla and a pinch of salt. Perfectly smooth and rich, it is ideal as a spread on bread, a cake filling, or a delicious addition to yogurt or coffee. Easy to make with simple ingredients, this versatile pistachio cream brings authentic Italian flavor to your kitchen.
Ingredients
Scale
Ingredients
- 1 cup shelled unsalted pistachios
- ½ cup granulated sugar
- ½ cup whole milk
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pistachios: Bring a small pot of water to a boil. Add the pistachios and boil for 1–2 minutes to loosen their skins. Drain and peel off the skins by rubbing them gently with a towel to ensure a smooth cream.
- Grind Pistachios and Sugar: Place the peeled pistachios in a food processor and blend until finely ground. Add the granulated sugar and blend again until well combined, creating a coarse nut-sugar mixture.
- Warm Milk and Butter: In a small saucepan over low heat, gently warm the whole milk and unsalted butter just until the butter melts, making sure the mixture is hot but not boiling.
- Combine Ingredients: Slowly pour the warm milk and butter mixture into the food processor while it is running, blending continuously until a smooth, creamy paste forms.
- Add Flavorings: Add vanilla extract and a pinch of salt, then blend one final time until the cream is silky and evenly mixed.
- Adjust Consistency: If the cream is too thick, add a little more warm milk gradually, blending to reach the desired smooth, spreadable consistency.
- Cool and Store: Transfer the pistachio cream to a clean jar, let it cool completely, then refrigerate. The cream keeps well in the refrigerator for up to one week.
Notes
- For an ultra-smooth texture, use a high-speed blender or strain the mixture through a fine sieve.
- This cream works perfectly as a spread on toast or crackers, a cake filling, or stirred into yogurt or coffee for extra flavor.
- Store the cream in an airtight container in the refrigerator to maintain freshness.
- If you prefer a less sweet version, reduce sugar to ¼ cup.
- Use unsalted pistachios to control the salt level precisely.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 5 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg
