Name: Italian-style Pistachio Cream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 1/4 cups raw, unsalted pistachios, shelled (125g); 2 tablespoons unsalted butter (30g); 3/4 cup whole milk or cream, divided (190ml); 4 oz good white chocolate, chopped (about 1 cup); 2 tablespoons confectioner’s sugar; 1/4 teaspoon kosher salt (Diamond Crystal)

Jump to Recipe

If you have ever dreamed of a luscious, nutty spread to brighten your breakfasts or elevate your desserts, then this Italian-style Pistachio Cream is going to become your new obsession. This luxurious cream blends the natural earthiness of pistachios with the smooth richness of white chocolate and butter, creating a velvety, irresistibly decadent treat. Its beautifully balanced flavor and silky texture make it perfect for everything from simple toasts to gourmet plating, showcasing why Italian-style Pistachio Cream has won the hearts of food lovers around the world.

Italian-style Pistachio Cream Recipe - Recipe Image

Ingredients You’ll Need

Believe it or not, creating creamy Italian-style Pistachio Cream requires just a handful of thoughtful ingredients. Each one plays a key role: the pistachios provide the signature nutty backbone, white chocolate adds a subtle sweetness and creamy texture, and a touch of salt elevates the overall flavor profile.

Raw, unsalted pistachios (1 1/4 cups / 125g): Your base for that unmistakable pistachio flavor and natural green hue.
Unsalted butter (2 tablespoons / 30g): Adds smoothness and a rich mouthfeel to the cream.
Whole milk or cream (3/4 cup / 190ml, divided): Helps achieve the perfect creamy consistency.
Good quality white chocolate (4 oz / about 1 cup, chopped): Sweetens and softens the texture without overpowering the pistachios.
Confectioner’s sugar (2 tablespoons): Delivers just the right hint of sweetness to balance the nuts.
Kosher salt (1/4 teaspoon): Enhances all the rich flavors and tones down any bitterness.

How to Make Italian-style Pistachio Cream

Step 1: Prepare and Peel the Pistachios

Begin by boiling the shelled pistachios for 3 minutes in a medium pot of water. This quick blanching loosens the skins, making them much easier to remove. After draining, spread them on a clean kitchen towel, fold the towel over, and gently rub to separate and discard the skins. Peeling pistachios is a little extra work, but it’s essential for achieving a smooth, creamy texture without any bitterness or graininess.

Step 2: Melt Butter, Milk, and White Chocolate

Next, combine the butter and 1/4 cup of milk in a microwave-safe bowl. Heat gently in short bursts, stirring often, just until the butter has melted and the milk is warm. Add the chopped white chocolate and stir until it melts completely. This luscious mixture infuses the cream with a velvety sweetness that perfectly complements the pistachios’ earthiness.

Step 3: Blend Pistachios Into a Paste

Place the peeled, dry pistachios in your blender along with the confectioner’s sugar and kosher salt. Pour in the melted white chocolate and butter mixture. Pulse on medium speed until the pistachios break down into a thick paste. This concentrated nutty base is the heart and soul of the Italian-style Pistachio Cream.

Step 4: Adjust Consistency with Milk

Slowly add the remaining milk in small increments, blending and scraping down the sides as you go. The goal is a creamy, spreadable texture that feels silky and smooth on your palate. Depending on your blender and the pistachios, you may not need all the milk. Keep in mind the cream will thicken as it cools in the fridge, so a slightly thinner consistency at this stage is ideal.

Step 5: Final Blend and Refrigerate

Give the mixture a final high-speed blend for 30 seconds to a minute until perfectly smooth. Transfer your Italian-style Pistachio Cream to an airtight container and refrigerate. Allow it to chill and thicken—its flavor deepens and the texture becomes even more indulgent as it rests. It will keep beautifully in the fridge for up to 2 weeks, giving you plenty of time to savor every spoonful.

How to Serve Italian-style Pistachio Cream

Garnishes

Sprinkle some crushed pistachios or a light dusting of cocoa powder over a dollop of this cream to add a delightful crunch and boost its visual appeal. Fresh mint leaves or edible flowers also make for charming, colorful garnishes that invite your guests to indulge.

Side Dishes

Italian-style Pistachio Cream pairs exquisitely with crusty bread, crisp waffles, or flaky croissants. It’s equally gorgeous spread on pancakes or swirled through warm oatmeal. For an elegant afternoon treat, serve alongside fresh berries or poached fruit to balance richness with refreshing brightness.

Creative Ways to Present

Use Italian-style Pistachio Cream as a luscious filling for crepes or pastries, or layer it between sponge cakes for a showstopping dessert. You can also dollop it onto ice cream, swirl it into yogurt, or incorporate it into frostings for an unexpected but delightful pistachio twist. The possibilities are truly endless and delicious!

Make Ahead and Storage

Storing Leftovers

Keep your Italian-style Pistachio Cream in an airtight container in the refrigerator to preserve its fresh, nutty flavor and silky texture. It’s best enjoyed within two weeks for optimum taste and quality.

Freezing

You can freeze this cream if you want to keep it longer, but note that the texture may become slightly less smooth after thawing. To freeze, place it in a tightly sealed container or freezer-safe bag, then thaw overnight in the refrigerator before using.

Reheating

Since Italian-style Pistachio Cream is wonderfully smooth and spreadable cold, reheating is usually unnecessary. However, if you want it softer, warm gently in a microwave-safe bowl in short bursts, stirring frequently to prevent overheating or separation.

FAQs

Can I use roasted pistachios instead of raw?

Using roasted pistachios will change the flavor profile by adding a toasted note, which some people enjoy. However, raw pistachios lend a fresher, more delicate nutty flavor preferred in traditional Italian-style Pistachio Cream.

Is it possible to make this dairy-free?

Absolutely! Swap the butter for a plant-based alternative and use coconut milk or another creamy dairy-free milk to maintain richness while keeping it vegan-friendly.

How long does Italian-style Pistachio Cream last?

Stored properly in the fridge, it remains fresh and delicious for up to two weeks. Always check for any off smells or mold before using leftovers.

Can I add other flavors to the cream?

Yes! You might experiment with a splash of vanilla extract, a pinch of cinnamon, or even a hint of citrus zest to personalize your Italian-style Pistachio Cream without overpowering its natural nutty charm.

What’s the best way to peel pistachios quickly?

Blanching the pistachios in boiling water for 3 minutes softens the skins and makes them easy to rub off with a towel. This step is crucial to achieving the perfect smooth texture of Italian-style Pistachio Cream.

Final Thoughts

Making Italian-style Pistachio Cream at home is such a rewarding experience and a delightful way to impress friends or indulge yourself. Its vibrant flavor and luxuriously creamy texture will soon have you reaching for a spoon long before your breakfast or dessert arrives. Give this recipe a try—you may just find your new favorite spread that brightens your day one creamy, nutty bite at a time.

Italian-style Pistachio Cream Recipe

★★★★★

4.9 from 29 reviews

Author: Aiden
Total Time: 20 minutes
Yield: Approximately 1 to 1 1/4 cups 1x
Diet: Vegetarian

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Description

Italian-style Pistachio Cream is a luscious and creamy spread made from blanched pistachios, white chocolate, butter, and cream. This rich and smooth cream is perfect for spreading on toast, filling pastries, or adding to desserts, offering a delightful nutty flavor with a hint of sweetness.

Ingredients

Scale

Ingredients

1 1/4 cups raw, unsalted pistachios, shelled (125g)
2 tablespoons unsalted butter (30g)
3/4 cup whole milk or cream, divided (190ml)
4 oz good white chocolate, chopped (about 1 cup)
2 tablespoons confectioner’s sugar
1/4 teaspoon kosher salt (Diamond Crystal)

Instructions

Boil and blanch the pistachios: Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 3 minutes to loosen the skins, then drain and place them on a clean kitchen towel.
Remove pistachio skins: Fold the towel over to cover the pistachios and rub them within the towel to loosen and remove the skins. Separate the pistachios from the discarded skins and ensure the nuts are completely dry before proceeding.
Melt the butter and white chocolate: In a small microwave-safe bowl, combine the butter and 1/4 cup of milk. Heat in 20-second bursts until the butter is melted and the milk is hot. Add the chopped white chocolate and stir until melted and smooth. If necessary, heat an additional 10-15 seconds and stir again, or melt on low heat on the stovetop.
Blend pistachios into a paste: Transfer the pistachios to a blender, add the confectioner’s sugar and salt, and scrape in the melted white chocolate and butter mixture. Pulse at medium speed until the pistachios form a paste.
Add remaining milk gradually: Slowly add the remaining milk a few tablespoons at a time until the cream reaches your desired thickness. You may not need all the milk. The cream will thicken as it cools. Stop the blender 3-4 times to scrape down the sides.
Blend until smooth and creamy: Blend on high power for 30 seconds to one minute until the pistachio cream is smooth and creamy in texture.
Store and chill: Transfer the pistachio cream to an airtight container and refrigerate. It will keep well in the fridge for up to 2 weeks and can be used as a spread or dessert ingredient.

Notes

Be sure to dry the pistachios thoroughly after blanching to avoid excess moisture in the cream.
The cream will thicken further as it cools; adjust milk quantity accordingly during blending.
This pistachio cream can be used as a spread, filling for pastries, or added to desserts.
Store in an airtight container in the refrigerator and consume within two weeks for best freshness.
Use high-quality white chocolate for the best flavor and smooth texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Spread/Spreadable Cream
Method: Boiling, Blending, Melting
Cuisine: Italian