Italian Pistachio Cream, also known as Crema al Pistacchio, is a thick and delicious spread that’s made with pistachios and white chocolate. This versatile spread is perfect for topping cakes or fruit and takes less than 10 minutes to make!
FIVE-STAR REVIEW: I made Pistachio Muffins and filled them with this recipe. They’ve just been kicked up a notch!
Homemade Pistachio Cream is a delicious and easy to make spread that’s perfect for pistachio lovers. You can make this ahead and have it on hand for topping cake, spreading on bread, or dipping in fruit.
If you love sweet spread, don’t miss this classic Italian Pastry Cream, made with egg yolks. And, for another delicious pistachio treat, don’t miss these Italian Pistachio Cookies or this super moist Italian Pistachio Cake. For a delicious almond based cake, try my Torta Sbrisolona, a tasty Italian crumb cake. If you have leftover pistachios, use them to make my easy Pistachio Pesto recipe!
You’ll Love Italian Pistachio Cream!
Classic Crema al Pistacchio is a common spread found all over Italy. This delicious treat is perfect for pistachio lovers and is easy to make at home using simple ingredients.
While there are many delicious ways to make Pistachio Cream, this method uses basic ingredients and has a base of white chocolate. Plus, it’s completely egg free.
You’re going to love the versatility of this delicious pistachio cream and the color of the green gold spread. It’s perfect for dipping fruit, spreading on bread, topping french toast or ice cream sundaes, or using to drizzle over cakes. Use it to make my Pistachio Tiramisu recipe!
This is also simple to make and comes together fast in your food processor. The spreadable cream can be used immediately stored in the refrigerator for up to a month.
So, if you love the pistachio flavor, give this Italian Pistachio Cream a try!
Ingredients
- Pistachios: you’ll need about a cup of shelled pistachios. The Sicilian pistachios are the highest quality pistachios, but can be difficult to find. I like to use the Wonderful Pistachios.
- Sugar: use regular granulated sugar.
- White Chocolate: to make a sweet pistachio cream, you’ll need to add melted white chocolate. Use a good quality white chocolate for best results.
- Butter: use room temperature unsalted butter, but salted works too.
- Milk: you’ll need a bit of milk to thin out the Italian Pistachio Cream. I use 2% or whole milk, but any milk or milk substitute works here.
How to Make Italian Pistachio Cream
Italian Pistachio Cream comes together in minutes. You will need a food processor fitted with a blade attachment, or you could use a blender.
Step 1: boil the pistachios
Bring a small saucepan of water to a low boil. Add in the pistachios and boil for about 4 minutes.
Use a slotted spoon to remove the pistachios from the water and place on a towel. Use the towel to rub the pistachios to loosen the skins from the pistachios then remove them and discard.
Step 2: blend the pistachios and sugar
In a food processor fitted with the blade attachment, combine the pistachios and sugar. Pulse until the mixture resembles a coarse crumb. (FYI – to make homemade pistachio paste, just continue blending until smooth).
Step 3: melt the white chocolate and butter
In a microwave safe bowl, combine the white chocolate and butter. Then, microwave at 50% power, stopping to stir every 30 seconds until melted.
Step 4: blend the pistachio mixture
To the food processor, add in the melted chocolate and milk. Cover and blend until the mixture forms a smooth paste.
You can enjoy your Sicilian Pistachio Cream immediately, or pour into a glass jar, cover and refrigerate until ready to use.
Recipe Tips
- Boiling the pistachios will help to remove the skins and make for a smoother pistachio cream. Feel free to skip this step if you’d like.
- Store leftovers in an airtight contain in the refrigerator for up to a month.
- Use Italian Pistachio Cream for drizzling over Italian Pistachio Cake, any vanilla cake, ice cream or gelato, or use it as a dip for fresh fruit.
Frequently Asked Questions
What can you use Italian Pistachio Cream for?
Italian pistachio cream can be used as a delicious spread on toast, pancakes, or waffles. It adds a rich, nutty flavor when drizzled over ice cream, cakes, or pastries. Additionally, it makes a delicious filling for macarons, as a cookie icing, or as a layer in layered cakes.
What is the difference between pistachio cream and pistachio paste?
Pistachio cream and pistachio paste are similar but may have slight differences in ingredients and texture. While both are made from ground pistachios, pistachio cream includes additional ingredients like sugar and butter or oil. Whereas pistachio paste is typically a more concentrated form of pureed pistachios without added sweeteners.
More Italian Recipes
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Italian Pistachio Cream
Equipment
- food processor with blade attachment
Ingredients
- 1 cup pistachios, shelled (150 grams)
- ¼ cup granulated sugar (60 grams)
- ¾ cup white chocolate (125 grams)
- 2 tablespoons butter, salted or unsalted (28 grams)
- ½ cup milk, 2% or whole (130 grams)
Instructions
- Bring a small saucepan of water to boil. Add in the pistachios and bring to a low simmer. Let cook for 4 minutes, then remove from the water using a slotted spoon and place on a clean dish towel. Vigorously rub the pistachios with the towel to loosen the skins. Discard the pistachio skins (it's fine if you don't get all of the skins off.)
- In a food processor fitted with the blade attachment, combine the pistachios and sugar. Pulse until the mixture resembles a coarse crumb.
- In a microwave safe bowl, combine the white chocolate and butter. Microwave at 50% power, stopping to stir every 30 seconds until the chocolate is just melted and smooth.
- To the food processor, add in the melted chocolate and milk. Cover and blend until the mixture is smooth.
- You can enjoy your Italian Pistachio Cream immediately, or pour into a glass jar, cover and refrigerate until ready to use.
Notes
- You can always skip removing the skins from the pistachios. I prefer to remove the skins for a smoother finish.
- This spread can be stored in an airtight contain in the refrigerator for up to a month.
- Use Italian Pistachio Cream for drizzling over Italian Pistachio Cake, any vanilla cake, ice cream or gelato, or use it as a dip for fresh fruit.
Can you freeze the pistachio cream
Yes! Freeze it in an airtight container for up to a month.
I seem to be only able to find roasted and salted. Can those be used for this recipe without it distorting the flavor to the salty side?
Yes, that works!
I made Pistachio Muffins and filled them with this recipe. They’ve just been kicked up a notch!
Yes! That sounds amazing. So happy you enjoyed the recipe 🙂
Delicious!
It’s a perfect combination of the familiar taste from every hotel breakfast in Italy, but with an earthier/nuttier flavor (maybe because I used roasted pistachios?) and better because it’s homemade.
What kind of recipes can I make with that?
Use it as spread in the same way you would use Nutella. Also, it’s great for filling pastries, using as a dip for fruit, or drizzling over cakes. Enjoy!