Is pistachio cream the same as pistachio butter?

No, pistachio cream includes sugar and often milk or chocolate, making it sweet and spreadable. Pistachio butter is typically just ground pistachios, similar to peanut butter. If you're curious about making pistachio butter the more pure, unsweetened cousin of pistachio cream, be sure to check out our guide on how to make pistachio butter . It’s a simpler, healthier option for those who want the nutty goodness of pistachios without added sugar or milk.

How do you make pistachio cream?

You blend blanched, peeled pistachios with sugar, milk, and a little oil until the mixture is smooth and creamy. Optional ingredients like white chocolate or vanilla enhance the flavor and texture.

How to make pistachio spread at home?

Start by blanching and peeling raw pistachios, then blend them with sugar, milk, and oil. Add white chocolate or vanilla if desired for a richer, smoother spread.

What is in the pistachio cream?

Pistachio cream typically contains raw pistachios, sugar, milk, and oil. Some recipes include white chocolate and vanilla for added creaminess and flavor.

Is pistachio cream the same as pistachio paste?

No. Pistachio paste is 100% ground pistachios with no sweeteners, while pistachio cream is sweetened and often includes milk and chocolate, making it a dessert spread.

Is pistachio cream healthy?

It has health benefits from pistachios like healthy fats and antioxidants, but added sugar and chocolate make it more of a treat than a health food. Enjoy in moderation. Pistachios are packed with heart-healthy fats, antioxidants, and plant-based protein. For a full nutritional breakdown, check out the official USDA nutrition data on pistachios .

What is the flavor of pistachio cream?

It has a rich, nutty, and slightly sweet flavor with buttery and earthy notes, especially when made with high-quality pistachios.

How to Make Pistachio Cream–Easy & Authentic Sicilian Recipe

Name: How to Make Pistachio Cream ?
Prep time: 10 min
Total time: 10 min
Cuisine: Italian (Sicilian)
Ingredients: 1 cup raw shelled pistachios (preferably Sicilian); 1/4 cup granulated sugar (adjust to taste); 1/4 cup whole milk (or plant-based alternative); 1/4 cup white chocolate (melted, optional for smoothness); 1 tbsp vegetable or pistachio oil; 1/2 tsp vanilla extract (optional); Pinch of salt

Description

Learn how to make creamy, sweet Sicilian pistachio cream in just four simple steps! This visual recipe card walks you through blanching, blending, and sweetening raw pistachios to create a luscious spread perfect for breakfast, desserts, and pastries. With just a few ingredients and 10 minutes, you’ll have a jar of homemade pistachio cream that rivals the finest from Bronte. Save this recipe and bring a taste of Italy to your kitchen!

Ingredients

(Makes ~1 cup | About 8 servings)

1 cup raw shelled pistachios (preferably Sicilian)
1/4 cup granulated sugar (adjust to taste)
1/4 cup whole milk (or plant-based alternative)
1/4 cup white chocolate (melted, optional for smoothness)
1 tbsp vegetable or pistachio oil
1/2 tsp vanilla extract (optional)
Pinch of salt

Instructions

1. Blanch the Pistachios
Boil shelled pistachios for 1–2 minutes. Drain, then peel off the skins by rubbing them in a towel. Let them dry completely.

2. (Optional) Toast for Flavor
Lightly toast the peeled pistachios in a dry skillet over medium heat for 2–3 minutes. Do not brown.

3. Blend the Pistachios
Place pistachios in a food processor. Blend into a thick paste, scraping down the sides regularly.

4. Add Sweetness & Creaminess
Blend in sugar, salt, and vanilla. Slowly add milk and melted white chocolate, then drizzle in oil until smooth and creamy.

5. Store and Enjoy
Transfer to a jar and refrigerate for up to 2 weeks. Stir before each use.

Notes

For Best Color: Be sure to blanch and peel the pistachios. This preserves the vibrant green hue.

Texture Tip: For ultra-smooth cream, use a high-speed blender and strain through a fine mesh sieve if needed.

Vegan Option: Swap in plant-based milk and dairy-free white chocolate or omit the chocolate entirely.

Flavor Boost: Pistachio oil adds a deeper nutty flavor, but neutral oils work fine too.

Storage: Natural oils may separate—just stir before using. Cream thickens when chilled.

Serving Idea: Try it warm over pancakes, as a cake filling, or on toasted sourdough with berries!

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Spreads, Sweet Condiments, Dessert Fillings
Method: Blending
Cuisine: Italian (Sicilian)

Nutrition

Serving Size: 2 tablespoons
Calories: ~180 kcal
Sugar: ~8 g
Sodium: ~20 mg
Fat: ~13 g
Saturated Fat: 3.5 g
Unsaturated Fat: ~9 g
Trans Fat: 0 g
Carbohydrates: ~12 g
Fiber: ~2 g
Protein: ~4 g
Cholesterol: ~2 mg

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