Homemade Pistachio Cream
A creamy, nutty spread that’s surprisingly simple
This homemade pistachio cream delivers a soft, verdant green paste with a delicate nut-forward aroma, a silky mouthfeel, and just enough sweetness to be versatile at any gathering. A practical tip up front: soaking the pistachios softens them so your blender produces a truly smooth cream without overheating the nuts. If you love creamy nut fillings, you’ll also enjoy our homemade oatmeal cream pies, another simple bake that highlights a sandwich-style filling.
What makes this spread worth keeping in your fridge
This pistachio cream is quick to assemble, stores well, and acts as both a decadent spread and an elegant filling. Its balance of fat from heavy cream and natural pistachio oils gives a rich mouthfeel while powdered sugar tames the bitterness — perfect for everything from quick breakfasts to party desserts. For a breakfast-y twist, see our oatmeal cream pies recipe which uses a similar approach to creamy centers.
Little reasons to love pistachio cream
Quick highlights to appreciate
- Bright, naturally green color without artificial dyes
- Smooth texture when pistachios are well-soaked and fully blended
- Versatile: use it sweet or subtly savory by adjusting sugar
- Keeps your baking creative — great for layered cakes and tarts
A simple flow from nuts to spread
Start by softening the nuts, grind them to a paste, then emulsify with cream and sugar until silky; chill briefly to firm up. The overall sequence is: soak → grind → blend with wet ingredients → chill → use. If you need a fast companion for brunch, try this pistachio cream with a warm soup like the 30-minute broccoli cheddar soup for a comforting contrast.
Easy prep moves that save time
Prepare your pistachios ahead and store them in a bowl of cold water in the fridge while you line pans or make pastry; that way the soaking step doesn’t slow you down. Use a food processor with a pulse function to avoid overheating, and measure your powdered sugar by spooning it into the cup for accuracy.
Ingredients
1 cup pistachios, shelled, 1/2 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, Pinch of salt
Notes on choosing and swapping ingredients
Use unsalted, raw shelled pistachios for the cleanest flavor; roasted nuts add a deeper, toastier note but may make the paste darker. If you must swap, ground almonds will work for a milder nut cream, while coconut cream can replace heavy cream for a dairy-free version (taste and texture will change).
Step-by-step method, written clearly
- Soak the shelled pistachios in water for about 2 hours, then drain.
- In a blender or food processor, blend the pistachios until finely ground.
- Add the heavy cream, powdered sugar, vanilla extract, and salt. Blend until smooth and creamy.
- Transfer to a bowl and refrigerate for at least 1 hour before using.
- Use the pistachio cream as a filling for cakes, tarts, or as a spread.
Indicators and timing to watch for during blending
Look for a velvety sheen and no visible nut grains; blending time varies by machine but plan 3–6 minutes total with short pauses to scrape down the bowl and avoid overheating. Chilling for an hour firms the cream so it spreads cleanly.
How to serve it and what to pair it with
This cream pairs beautifully with buttery shortcrust tarts, sandwich cookies, fresh berries, or simply slathered on toast for a luxurious breakfast. Use it as a layer in sponge cakes, a filling for cream puffs, or a spread on croissants; for a tangy contrast, top the lemon cream cheese dump cake with a dollop of pistachio cream.
Serving ideas
- Spread between cake layers or pipe into tart shells
- Fold gently into whipped cream for a lighter mousse
- Spoon over vanilla ice cream or fresh berries
- Serve on toast with a sprinkle of flaky sea salt
Keeping it safe and fresh
Store pistachio cream in an airtight container in the refrigerator and use within 5–7 days for best quality. Avoid leaving it at room temperature for extended periods because of the dairy content.
Storage reminders
- Refrigerate promptly after use
- Freeze in small portions for up to 2 months (thaw overnight in fridge)
- Stir well after thawing to reincorporate any separated liquid
Tools and tricks to speed things up
A high-speed blender or food processor yields the smoothest result; a small spatula is indispensable for scraping the sides. If you want a glossier finish, briefly warm the cream before adding to help emulsify, then cool immediately.
Extra technique tips
- Pulse first to break nuts, then run continuously for a smoother paste
- Chill your blender jar to reduce heat buildup from long blending
- Use a fine mesh sieve if you want an ultra-silky spread
For a different format idea that showcases cream fillings in a savory roll, take inspiration from the antipasto cream cheese log.
Simple ways to change flavor or fit diets
Swap powdered sugar for powdered erythritol for lower carbs, or replace heavy cream with coconut cream for a dairy-free vegan option. Add citrus zest for brightness, or a little cocoa for a pistachio-chocolate twist.
Easy substitution swaps
- Dairy-free: coconut cream in place of heavy cream
- Less sugar: powdered sugar alternative 1:1 replacement
- Toasted flavor: use toasted (cooled) pistachios instead of raw
Nutrition estimate per serving
Serving size: 2 tablespoons (about 30 g)
Estimated per serving: Calories ~135 kcal, Protein ~3 g, Fat ~11 g, Carbohydrates ~8 g
Notes on adjusting nutrition
Reduce calories and fat by using a light cream or coconut milk alternative, and cut carbohydrates by swapping powdered sugar for a caloric-free sweetener.
Frequently asked questions
Q: Can I use roasted pistachios?
A: Yes — roasted pistachios give a more toasted, deeper flavor but can darken the cream and may yield a slightly drier texture; add a splash more cream if needed.
Q: How smooth will the cream be without a high-speed blender?
A: A standard food processor will work fine if you blend in stages and scrape frequently; expect a bit more texture compared with a high-speed blender.
Q: Can I sweeten with granulated sugar?
A: Powdered sugar dissolves more easily and gives a silkier texture; if you use granulated sugar, dissolve it first in the cream by warming slightly, then cool before combining.
Q: Is it possible to freeze the prepared pistachio cream?
A: Yes — freeze in airtight portions for up to 2 months. Thaw overnight in the fridge and stir to recombine before using.
A final nudge to try this at home
Give this pistachio cream a try the next time you want a small but impressive homemade element for desserts or breakfasts — it’s quick, adaptable, and keeps well so you can experiment with bolder pairings.
Pistachio Cream
Ingredients
Method
- Soak the shelled pistachios in water for about 2 hours, then drain.
- In a blender or food processor, blend the pistachios until finely ground.
- Add the heavy cream, powdered sugar, vanilla extract, and salt. Blend until smooth and creamy.
- Transfer to a bowl and refrigerate for at least 1 hour before using.
- Use the pistachio cream as a filling for cakes, tarts, or as a spread.
