Ingredients
Scale
- 1 cup shelled pistachios, roasted and unsalted
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk (optional, for desired consistency)
Instructions
- Step 1: Combine the roasted pistachios in a food processor and pulse until finely ground, but not completely powdery. Some small pieces are okay for texture.
- Step 2: Add the softened butter, powdered sugar, honey, and salt to the food processor with the pistachios. Process until well combined and a paste forms.
- Step 3: With the food processor running, slowly pour in the heavy cream. Process until the mixture is completely smooth and creamy.
- Step 4: Stir in the vanilla extract. If the mixture is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.
- Step 5: Taste and adjust sweetness or salt as needed.
- Step 6: Transfer the pistachio cream to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the cream to firm up slightly before serving.
Notes
- Store the pistachio cream in an airtight container in the refrigerator for up to a week for optimal freshness.
- For a warm, luscious treat, gently microwave small portions for a few seconds at a time, stirring frequently, until desired warmth is reached.
- Spoon the pistachio cream onto fresh berries, use it as a filling for pastries, or swirl it into your favorite ice cream for an elegant dessert.
- To ensure a super smooth cream, strain the pistachio paste after step 2 before adding the cream, removing any lingering larger pistachio bits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American