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Italian Pistachio Cream

Italian Pistachio Cream
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Authentic Italian Pistachio Cream is a rich, velvety spread made from roasted pistachios blended with powdered sugar, neutral oil, and vanilla extract. This luscious cream is perfect for enhancing desserts, breakfast items, or enjoying on its own with a smooth texture, nutty flavor, and subtle sweetness. The recipe is quick and simple, requiring only a few high-quality ingredients and minimal equipment, allowing you to create a fresh and pure homemade delicacy anytime.

Ingredients

Scale

Main Ingredients

  • 200g Roasted Pistachios (fresh, unsalted preferred)
  • 60g Powdered Sugar
  • 3 tablespoons Neutral Oil (vegetable or light olive oil)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • 2–3 tablespoons Milk or Cream (optional, for desired creaminess)

Instructions

  1. Roast the Pistachios: Lightly toast the pistachios in a dry pan over medium heat for about 5 minutes, stirring frequently until they are fragrant and golden. This enhances their nutty flavor and aroma.
  2. Grind the Nuts: Allow the pistachios to cool, then place them into a food processor or high-speed blender. Pulse until the nuts are finely ground but not fully turned into butter, forming a perfect base texture for the cream.
  3. Add Sugar, Oil, and Vanilla: To the ground pistachios, add powdered sugar, neutral oil, vanilla extract, and a pinch of salt. Process continuously until the mixture becomes smooth and creamy, stopping occasionally to scrape down the sides for even blending.
  4. Adjust Texture: If the cream is too thick, gradually add milk or cream one tablespoon at a time, blending thoroughly after each addition until you achieve your desired spreadability and silky consistency.
  5. Taste and Refine: Sample the pistachio cream and adjust the sweetness or saltiness according to your preference, ensuring a perfect balance of flavors.

Notes

  • Use fresh, unsalted pistachios for the best flavor and vibrant green color.
  • Avoid overprocessing to prevent turning the mixture into pistachio butter.
  • Choose mild neutral oils like vegetable or light olive oil to let pistachio flavor shine.
  • Store the cream refrigerated in an airtight container for up to two weeks.
  • When adding liquids or sweeteners, introduce gradually to avoid oversweetening or thinning the cream.

Nutrition

Keywords: pistachio cream, Italian pistachio spread, nutty spread, creamy pistachio, homemade pistachio cream, pistachio dessert, nut butter alternative

Find it online: https://mealsbylina.com/italian-pistachio-cream/