Description
Indulge in the rich and creamy goodness of Homemade Italian-Style Pistachio Cream. This delectable spread is a pistachio lover’s dream, perfect for topping toast, swirling into yogurt, or simply enjoying by the spoonful.
Ingredients
For the Pistachio Butter Base:
- 1 cup pistachios
For the Cream:
- 1/2 cup condensed milk
- 1/4 cup milk
- 2 tbsp butter
- 1/4 cup white chocolate (optional)
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar, to taste
Instructions
- Step 1: Prep the Pistachios
If desired, soak pistachios in boiling water for 10 minutes, then peel the skins for a vibrant green color. Pat them dry. Lightly toast pistachios in a dry skillet over medium heat for 5–6 minutes. Let cool before processing.
- Step 2: Blend the Nuts
Add pistachios to a food processor. Blend for 3–5 minutes, scraping the sides, until you get a smooth paste. This is your pistachio butter base.
- Step 3: Heat and Combine
In a small saucepan, warm the condensed milk, milk, butter, and optional white chocolate over low heat until smooth and melted. Do not boil. Remove from heat and stir in the vanilla and a pinch of salt.
- Step 4: Mix and Blend Again
Add the warm milk mixture to the pistachio paste in the blender. Blend until completely smooth and creamy. Taste and adjust sweetness as needed with powdered sugar.
- Step 5: Store
Transfer to a sterilized jar and let cool. Refrigerate for up to 2 weeks. For longer storage, freeze in small portions.
Notes
- Use a powerful blender to avoid grittiness
- Peel the pistachios after soaking for a vibrant, smooth result
- Blend while warm to help the fats emulsify smoothly
Nutrition
- Serving Size: 1 tablespoon
- Calories: 95
- Sugar: 4g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
