published Dec 27, 2025
Credit: Photo: Ryan Liebe; Food Styling: Janette Zepeda
Get ready to spoon it on everything.
Serves16Makesabout 2 cupsPrep40 minutesCook10 minutes
Cook Mode+
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Credit: Photo: Ryan Liebe; Food Styling: Janette Zepeda
A long time ago on a trip to Italy, I discovered the magic of pistachio cream during a daily pastry excursion. It was velvety and nutty, with just the right balance of sweetness. I knew I had to re-create it at home because the jarred versions I found in stores were way too sweet and lacked the fresh, nutty punch of the ones I tried in Italy.
Making pistachio cream from scratch is easier than it seems, and it’s worth every second. By blanching and skinning the pistachios yourself, then blending them in a food processor into a rich paste with milk and white chocolate, you get a depth of flavor that no store-bought jar can touch.
Why You’ll Love It
- So rich. Freshly processed pistachios make this cream fragrant and intensely flavorful. Plus, there are no superfluous ingredients, like honey, oil, or butter, so the pistachios truly shine.
- Not too sweet. You control the amount of sugar, so it’s never cloying.
Key Ingredients in Pistachio Cream
- Raw pistachios: Blanching and peeling them first gives the cream a vibrant, irresistible hue and smooth, creamy texture. Your best bet for finding raw pistachios is in the bulk section of a natural foods grocer or a specialty market.
- Whole milk: Turns the pistachio paste into a creamy, spreadable texture.
- White chocolate: Provides sweetness and a silky finish that balances the earthy pistachios. Quality matters here — buy white chocolate that’s made from real cocoa butter. If ever there was a time to splurge on Valrhona, this is it.
Credit: Photo: Ryan Liebe; Food Styling: Janette Zepeda
How to Make Pistachio Cream
- Blanch and skin the pistachios. Boil briefly, then rub off the skins with a kitchen towel.
- Process into a paste. Blend the pistachios in a food processor until they release their natural oils and form a thick, nutty base.
- Incorporate milk and chocolate. Combine melted white chocolate and milk with the pistachio paste.
- Adjust sweetness. Pulse in powdered sugar, if desired, until you achieve your perfect flavor balance.
Helpful Swaps
- Make it dairy-free: Use pistachio milk and dairy-free white chocolate chips for a vegan pistachio cream. (You may need to adjust the ratios.)
- Roasted pistachios: If you can’t find raw pistachios, you can use roasted, but keep in mind that the vibrant color will be lost.
Storage Tips
- Store pistachio cream in an airtight container in the refrigerator for up to two weeks; the cream may thicken slightly.
- Store pistachio cream in the freezer for up to three months, then thaw it in the fridge overnight before use.
- A skin may form on top if left out at room temperature; just skim it off or stir it back in before serving.
Credit: Photo: Ryan Liebe; Food Styling: Janette Zepeda
What to Serve with Pistachio Cream
Get ready to spoon it on everything.
Ingredients
- 4 cups
water
- 7 ounces
shelled raw pistachios (1 3/4 cups)
- 3/4 cup
whole milk, divided
- 6 ounces
chopped white chocolate bars or white chocolate chips (must contain cocoa butter)
- 1/4 teaspoon
kosher salt
- 1 to 2 tablespoons
powdered sugar (optional)
Bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add 1 1/4 cups shelled raw pistachios and boil for 5 minutes. Meanwhile, fill a large bowl halfway with ice and water. 1.
Drain the pistachios, then transfer to the ice water bath. Let sit for a few minutes to cool, then drain again. Transfer the pistachios onto a clean kitchen towel. Fold the towel over to cover the nuts, then rub them back and forth to take off the skins and dry them off as much as possible. If any skins remain attached, pinch the nut between your thumb and forefinger to slide the skin off. 1.
Process the pistachios in a food processor continuously for 10 minutes. The pistachios will look like wet sand, then clump before oil is released and the mixture becomes a paste. (If the mixture starts to steam, remove the insert to the feeding tube.) 1.
Stop and scrape the bowl. With the motor running, slowly add 1/2 cup whole milk through the feeding tube and process for 2 minutes, stopping to scrape down the bowl as needed. The mixture should look smooth but thick. 1.
Microwave the remaining 1/4 cup whole milk, 6 ounces chopped white chocolate, and 1/4 teaspoon kosher salt in a microwave-safe bowl or microwave-safe liquid measuring cup in 30-second intervals, stirring between, until completely melted and smooth, 1 to 1 1/2 minutes total. (Alternatively, whisk the mixture in a small saucepan over low heat until smooth and melted, about 3 minutes.) 1.
Add the white chocolate mixture to the food processor and process, stopping to scrape the bowl as needed, until the mixture is thoroughly combined, 1 to 2 minutes. Taste and add powdered sugar, one tablespoon at a time, if you’d like, and pulse to combine.
Recipe Notes
**Storage: **Refrigerate in an airtight container for up to 2 weeks or freeze for up to 3 months. Let come to room temperature and stir before using.
Filed in: