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–+ servings

Pistachio Cream

A creamy, nutty spread that's surprisingly easy to make, ideal for desserts and breakfast.
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Prep Time 2 hours
Total Time 2 hours
Servings: 8 servings
Course: Breakfast, Dessert, Spread
Cuisine: American
Calories: 135
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 cup pistachios, shelled Use unsalted, raw shelled pistachios for the cleanest flavor.
  • 1/2 cup heavy cream Can substitute with coconut cream for a dairy-free version.
  • 1/4 cup powdered sugar Powdered sugar can be replaced with erythritol for lower carbs.
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Soak the shelled pistachios in water for about 2 hours, then drain.
  2. In a blender or food processor, blend the pistachios until finely ground.
  3. Add the heavy cream, powdered sugar, vanilla extract, and salt. Blend until smooth and creamy.
  4. Transfer to a bowl and refrigerate for at least 1 hour before using.
  5. Use the pistachio cream as a filling for cakes, tarts, or as a spread.

Nutrition

Serving: 2gCalories: 135kcalCarbohydrates: 8gProtein: 3gFat: 11g

Notes

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 due to the dairy content.

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