Name: Easy Homemade Pistachio Cream (Crema di Pistacchio)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 cup raw, unsalted, shelled pistachios; 1/2 cup sugar; 1/2 cup whole milk; 1/2 cup white chocolate or sweetened condensed milk; 1 tbsp butter or neutral oil (optional); 1 tsp vanilla extract (optional)

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This homemade pistachio cream, also known as Crema di Pistacchio, is a smooth, rich, and nutty spread that I love to use on toast, fill pastries, or swirl into desserts. It’s a luxurious Italian treat that’s surprisingly simple to make with just a few ingredients. Whether I serve it as part of a breakfast spread or use it in baking, it always brings a special touch of elegance to the table. Easy Homemade Pistachio Cream (Crema di Pistacchio)

Why You’ll Love This Recipe

I love how versatile this pistachio cream is—silky and sweet with a deep pistachio flavor that pairs well with so many dishes. It’s quick to prepare, requiring only a handful of ingredients and minimal cooking. Plus, it tastes way better than store-bought versions and contains none of the preservatives or artificial flavors. I can control the sweetness and texture exactly the way I want.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pistachios (unsalted, shelled, preferably raw)
Sugar
Milk (whole milk gives the best richness)
White chocolate or sweetened condensed milk
Butter or neutral oil (optional for smoothness)
Vanilla extract (optional)

directions

I start by blanching the pistachios—this makes the skin easy to remove and gives the cream a beautiful green color. I boil them for about a minute, drain, and rub them with a towel to peel the skins.
Then I roast the peeled pistachios lightly to enhance the flavor, just 5–7 minutes in the oven at 350°F (175°C), keeping a close eye to avoid over-toasting.
Once cooled, I blend the pistachios into a fine paste using a food processor.
In a saucepan, I heat the milk gently and melt in the white chocolate (or stir in the sweetened condensed milk), then add sugar and stir until fully dissolved.
I mix in the pistachio paste and let everything simmer until thick and creamy, stirring frequently.
If I want it extra smooth, I add a bit of butter or oil and use an immersion blender to reach the perfect consistency.
Once done, I let it cool, transfer it to a jar, and store it in the fridge.

Servings and timing

This recipe makes about 1 to 1.5 cups of pistachio cream, enough for roughly 8–10 servings depending on how I use it. The prep time is around 10 minutes, with an additional 10–15 minutes of cooking time.

Variations

Vegan version: I use plant-based milk like almond or oat and replace white chocolate with vegan white chocolate or a bit of coconut cream for richness.
Darker and richer: Adding a little cocoa powder transforms it into a pistachio-chocolate spread.
Less sweet: I reduce the sugar or skip the white chocolate altogether if I prefer a more savory, nut-forward spread.
Spiced version: A pinch of cardamom or cinnamon gives it a warm, aromatic twist.

storage/reheating

I store the pistachio cream in an airtight jar in the refrigerator for up to two weeks. It may firm up slightly when cold, so I either leave it at room temperature for a few minutes or warm it gently in a bowl over hot water to soften it. I don’t recommend freezing it, as the texture can change.

FAQs

How do I get a bright green pistachio cream?

I make sure to use raw, unsalted pistachios and remove the skins after blanching. This keeps the color vibrant and avoids a dull brown hue.

Can I use roasted pistachios instead of raw?

Yes, I can use roasted ones, but the flavor will be deeper and slightly different. I always go for unsalted to keep the balance of the recipe right.

Is this pistachio cream suitable for baking?

Absolutely. I love using it as a filling for cakes, croissants, or sandwich cookies. It holds up well and adds a unique flavor.

Can I adjust the sweetness level?

Definitely. I often reduce the sugar if I’m using sweetened condensed milk or white chocolate. It’s easy to tweak to my taste.

Why is my pistachio cream grainy?

It might not have been blended long enough. I make sure to use a powerful blender or food processor, and sometimes I strain it for extra smoothness.

Conclusion

This easy homemade pistachio cream is one of my favorite indulgences. It’s rich, nutty, and incredibly versatile—perfect for spreading, swirling, or spooning straight from the jar. Once I made it from scratch, I never looked back at the store-bought versions. With just a bit of effort, I get a jar full of Italian-inspired deliciousness ready to elevate any treat.