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Pistachio Cream: The Ultimate Guide to Making and Using It Recipe

Pistachio Cream: The Ultimate Guide to Making and Using It Recipe
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5 from 13 reviews

This Pistachio Cream recipe is a rich, velvety spread made from fresh pistachios, cream, and subtle flavorings. Perfect for topping desserts, spreading on toast, or adding a nutty twist to your dishes, it offers a vibrant green color and a smooth texture. This guide covers every step from blanching pistachios to whipping the final cream for a luscious and versatile treat.

Ingredients

Scale

Pistachio Paste

  • 1 cup (120g) shelled, unsalted pistachios
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) unsalted butter, softened
  • Pinch of sea salt

Liquid and Flavorings

  • 1/2 cup (120ml) heavy cream, cold
  • 1/4 cup (60ml) whole milk
  • 1/2 teaspoon vanilla extract
  • Optional: 1/4 teaspoon almond extract (for enhanced flavor)
  • Optional: Green food coloring (gel or liquid, for a more vibrant color)

Instructions

  1. Blanch the Pistachios: Bring a small pot of water to a boil. Add the shelled pistachios and boil for about 1 minute to loosen their skins.
  2. Drain and Rinse: Immediately drain the pistachios and rinse them under cold water to cool and stop cooking.
  3. Peel the Pistachios: Pinch each pistachio between your fingers to slip off the skin. For stubborn skins, rub them between a clean kitchen towel until skins come off.
  4. Dry the Pistachios: Lay the peeled pistachios out on a clean kitchen towel and pat them dry thoroughly to remove moisture.
  5. Grind the Pistachios: Place the dried, peeled pistachios in a blender or food processor and pulse several times until they break down into smaller coarse pieces.
  6. Add Sugar and Butter: Add granulated sugar and softened unsalted butter to the pistachios in the processor.
  7. Process Until Smooth: Continuously process the mixture, scraping down the sides as needed. If the paste seems dry or crumbly, add a teaspoon of whole milk at a time until it becomes thick and spreadable.
  8. Check the Consistency: The pistachio paste should be thick, smooth, and easily spreadable. Add a tiny bit more softened butter or milk if necessary.
  9. Combine Ingredients: In a medium mixing bowl, add the pistachio paste, cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Stir in almond extract and green food coloring if desired.
  10. Whip the Cream: Using an electric mixer on medium speed, whip the mixture until stiff peaks form. Take care not to overwhip, which can cause the cream to become grainy.
  11. Taste and Adjust: Sample the pistachio cream and add more sugar, vanilla, or almond extract if needed to suit your preference.
  12. Chill (Optional): For best flavor and firmer texture, chill the pistachio cream in the refrigerator for at least 30 minutes before serving.

Notes

  • Peeling pistachios after blanching greatly improves the cream’s smooth texture and vibrant green color.
  • Add almond extract sparingly as it can overpower the pistachio flavor if used excessively.
  • Using cold heavy cream helps achieve better whipping and structure.
  • Green food coloring is optional but enhances the traditional color of pistachio cream.
  • Store leftover pistachio cream in an airtight container refrigerated for up to 3 days.
  • This pistachio cream is excellent as a dessert topping, in pastries, or on toasted bread.

Nutrition

Keywords: pistachio cream, pistachio paste, nuts cream, dessert topping, nut spread, homemade pistachio, creamy pistachio

Find it online: https://www.sanacooks.com/pistachio-cream-the-ultimate-guide-to-making-and-using-it-recipe/