Pistachio Cream Spread Recipe
This smooth Cream Pistachio Spread is incredibly easy to make, and I am sure you will love its rich, nutty taste. It is the perfect addition to your morning toast, favorite pastries, and fluffy pancakes!
Ingredients
- 2⅔ cups pistachio kernels , raw and unsalted
- 1½ cups whole milk
- ½ cup powdered milk
- 1¾ or 2 cups powdered sugar
- 1 teaspoon vanilla or pistachio extract
- ¼ teaspoon salt
- 3 tablespoons neutral oil
Instructions
- You need to add the blanched and peeled pistachios or the slivered pistachios to a food processor. No, a blender would not work.
- Process until chunky, you'll need to stop and scrape down the sides a few times and repeat the process.
- Drizzle in the oil or melted butter while the food processor is running and blitz again. It should look a little smoother.
- Add in the powdered sugar, powdered milk, pinch of salt (1/4 tsp), vanilla extract and process again. If the mixture looks chunky, it's totally fine. If you're opting to use white chocolate instead of powdered milk, melt it and add it now as well.
- As the food processor is running, drizzle in the milk in increments. It's okay if the pistachio mixture looks curdled or chunky. Stop the motor, scrape down the sides and blitz again. It should now look like a cream.
- Now you're ready to transfer to an airtight container and store in the fridge for up to 2 weeks, covered tightly.
Notes
- There are multiple ways to make this pistachio cream, but I've found that this method is the best method to make it at home. To ensure that your cream is smooth and bright green, you need to do the following:
- If you're using whole pistachio pieces, you could either peel them (remove the brown outer layer) or leave them as is. Keep in mind that if you choose not to peel them, your spread will not be as smooth and will have some chunks/specks of brown in it. So if you want the cream to be bright green, it is best to peel them!
- If you choose to peel them, the easiest way to do so is to add them to a pot of boiling water for 3-4 minutes. Immediately drain them and let them cool for 5 minutes before rubbing off the skin using a clean towel.
- If the mixture is too thick for you, add more milk. However, note that it will thicken as it sits too.
- If you like it sweeter, add more sugar.
- While you are preparing the cream, stop processing every now and then to scrape down the sides.
- If you're using white chocolate instead of powdered milk, use less sugar.
Nutrition
Calories: 54kcalCarbohydrates: 51gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 96mgPotassium: 140mgSugar: 4gVitamin A: 119IUVitamin C: 1mgCalcium: 103mgIron: 0.03mg
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