How do you make pistachio cream?

To make a smooth, rich pistachio cream recipe at home, blend peeled raw pistachios with melted white chocolate, butter, milk (or cream), powdered sugar, and a pinch of salt. The key steps are boiling the nuts to remove skins, melting the chocolate gently, and blending everything until creamy. The texture thickens as it chills, making it perfect for spreading or drizzling.

What is pistachio cream used for?

Pistachio cream is a versatile sweet spread used in both everyday meals and gourmet desserts. It’s delicious on toast, pancakes, or croissants, and works beautifully in layered cakes, cookies, or the viral Dubai Chocolate Bar. Many people also stir it into oatmeal, drizzle it over ice cream, or use it as a pastry filling. The possibilities are endless.

Is pistachio cream the same as pistachio butter?

No—while they both start with pistachios, they’re quite different. Pistachio cream is sweetened and blended with white chocolate and dairy, making it smooth, rich, and dessert-friendly. Pistachio butter is usually unsweetened and made by simply grinding roasted pistachios into a thick, gritty spread—more like peanut butter. The textures, uses, and flavors differ significantly.

How to use Costco pistachio cream?

Costco’s pistachio cream can be used just like the homemade version. Spread it on warm toast, fill pastries or cookies, or drizzle it over cheesecake, gelato, or waffles. You can also blend it into a latte or use it as a topping for yogurt or chia pudding. It's a great shortcut if you're short on time but still want a luxurious pistachio flavor.

The Best Pistachio Cream Recipe: Make It Creamier, Greener, and Cheaper at Home

Description

Pistachio cream is trending everywhere, and making it at home couldn’t be easier. Rich, smooth, and full of pistachio flavor, it’s perfect in the Dubai Chocolate Bar, spread on toast, drizzled over ice cream, or tucked inside cookies.

Ingredients

1 ¼ cups (125g) raw, unsalted pistachios, shelled
2 tablespoons (30g) unsalted butter
¾ cup (190ml) whole milk or cream, divided
4 oz (about 1 cup) good white chocolate, chopped
2 tablespoons confectioner’s sugar
¼ teaspoon kosher salt

Instructions

Bring a medium pot of water to a boil, then add the shelled pistachios. Cook for about 3 minutes, drain, and transfer them to a clean kitchen towel. Fold the towel over and rub the nuts gently to loosen the skins. Separate out the peeled pistachios, discard the skins, and let the nuts dry completely before blending.
In a microwave-safe bowl, combine the butter and ¼ cup of milk. Heat in 20-second intervals until the butter melts and the milk is hot. Add the chopped white chocolate and stir until smooth. If needed, give it another quick burst in the microwave—or melt everything slowly over low heat on the stovetop.
Place the peeled pistachios in a blender along with the powdered sugar and salt. Pour in the melted chocolate mixture and blend on medium speed until the nuts break down into a paste. Gradually add the remaining milk, a few spoonfuls at a time, until you reach your desired consistency. Remember, the cream will thicken as it chills, so you may not need the full amount.
Stop the blender a few times to scrape down the sides, then blend on high for 30–60 seconds until the mixture is silky smooth. Transfer the pistachio cream to an airtight container and refrigerate. It will keep fresh for up to two weeks.

Prep Time: 20 minutes
Cook Time: 4 minutes
Category: Breakfast , Dessert
Method: Blending, Boiling
Cuisine: American, Italian

Nutrition

Serving Size: 1.5 cups
Calories: 2,640
Sugar: 144 g
Sodium: 480 mg
Fat: 192 g
Saturated Fat: 72 g
Unsaturated Fat: 120 g
Trans Fat: 0g
Carbohydrates: 216 g
Fiber: 24 g
Protein: 48 g
Cholesterol: 168 mg

Keywords: pistachio cream recipe, crema al pistacchio, pistachio spread, homemade pistachio cream, pistachio dessert spread