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Pistachio Classic Cream

Updated: Feb 15

  • A fantastic pistachio cream as a topping for various cakes, pies and sweet pastries as well as ice creams. It is easy to prepare and quick to make. You can use this cream prepared in this way for : various pastries such as croissants, muffins and others, you can combine them with vanilla cream. For doughnuts, cannoli, or some cakes, combine with ricotta or mascarpone. You can adjust the consistency of the cream with more milk, no need to heat the milk first. Pistachio cream can be stored in jars in the refrigerator for up to 2 weeks. Follow recipe.

Ingredients: 2 jars of 450 ml, simple, total time: 40 min.
  • 500 g of pistachios peeled

  • 220 ml of milk / or to taste

  • 2-3 Tablespoon of unsalted butter/melted

  • 100 g white chocolate melted

  • 1 Tablespoon of powdered sugar

  1. Pour a little water into a medium saucepan, add the peeled pistachios. Let it boil for about 5 minutes, then drain them and put the pistachios on a clean kitchen towel. Dry them and rub them to remove the skin. Separate the pistachios from the shell and discard them.

  2. Place shelled pistachios in a food processor with 100 ml milk and 1 tablespoon powdered sugar.

  3. Blend for about 5 minutes until the pistachios turn into a smooth paste. Stop the food processor 3–4 times to scrape the sides.

  4. Place the remaining milk, butter and white chocolate in a clean saucepan, heat over a slightly moderate heat until the ingredients dissolve, and set aside.

  5. Blend the pistachio white chocolate mixture with the butter and milk until you get a smooth and creamy mixture.

  6. Use the cream prepared in this way immediately, or pour it into jars and store it in the refrigerator for up to 2 weeks. Buon appetito!

NOTE: If you want to avoid sugar, you can use preparations as a substitute: stevia, honey, molasses, maple syrup, honey, agave nectar, or coconut sugar!

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