Ingredients
Scale
- 1 cup shelled pistachios
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons pistachio oil (optional, for richer flavor and color)
Instructions
- Step 1: Toast the pistachios in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant and lightly browned. Let cool completely.
- Step 2: In a food processor, combine the toasted pistachios, powdered sugar, and salt. Process until finely ground.
- Step 3: Add the softened butter and pistachio oil (if using) to the food processor and process until combined.
- Step 4: With the food processor running, slowly add the heavy cream and milk until a smooth, creamy consistency is achieved. Scrape down the sides of the bowl as needed.
- Step 5: Stir in the vanilla extract. Taste and adjust sweetness or salt as needed.
- Step 6: Transfer the pistachio cream to a bowl or airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the cream to firm up slightly before serving.
Notes
- Store leftover pistachio cream in an airtight container in the refrigerator for up to 5 days.
- For a warm, decadent treat, gently reheat small portions of the cream in the microwave for short intervals, stirring until smooth.
- Serve this luxurious pistachio cream as a unique filling for crêpes, or dollop it onto fresh berries for an elegant dessert.
- To prevent the pistachio cream from becoming too thick, add a tiny bit more milk, one teaspoon at a time, until you reach your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American