Homemade Pistachio Cream
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
A simple and delicious homemade pistachio cream that’s perfect for desserts and snacks.
Ingredients
- 1 cup unsalted pistachios
- 1/2 cup sugar
- 1/2 cup milk
- 2 tablespoons butter or white chocolate (optional)
Instructions
- Add the pistachios to a food processor and blend until they resemble dust.
- Add the sugar and slowly pour in the milk while blending.
- If using, melt the butter or white chocolate first, then add it to the mixture.
- Continue blending until it forms a thick, shiny paste; add more milk if necessary to reach desired consistency.
- Taste and adjust sweetness as needed. Store in a clean jar in the fridge.
Notes
Start with super-fresh pistachios for best results. Store in an airtight jar and consume within two weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Spread
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 25g
- Sodium: 0mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Okay, real talk: Have you ever tried pistachio cream for Dubai chocolate and just thought… why don’t I have a jar of this at home right now? Because, same. Pistachio cream isn’t just a fancy spread for rich people in glossy dessert ads. It’s totally magic, yes, but super easy to pull off in your own kitchen. I only found out after desperately searching for something to liven up my boring, store-bought chocolate bars, and—oh man—now there’s no looking back. If you’re looking to whip up desserts that feel five-star but don’t stress you out, this will be your new favorite. Also, if you like leveling up your snacks, check out my post about quick and easy pistachio desserts—seriously, you’ll thank me later.
Ingredient notes
Let’s break down what actually goes in homemade pistachio cream. And wow, it’s not a monster shopping list, I promise. The cool part? Most of these are already hanging out in your cupboard. But here’s the catch. You’ve gotta use good pistachios. Don’t settle for the weird, super-salty kind from dodgy shops. Use plain, unsalted ones. They make all the difference.
You also need sugar, a bit of milk, and—if you’re feeling reckless—some butter or white chocolate. No shame in sweetening things up. I’d say skip fancy extracts or weird luxuries for now. Keep it simple and fresh. Pistachio does all the heavy lifting anyway. The smoother the nuts, honestly, the creamier your end result. I learned this the hard way with a bag of stale pistachios, and just…don’t do that to yourself.
| Ingredient | Best Alternative | Why It Matters |
|---|---|---|
| Pistachios | Cashews (if allergic) | Main flavor and texture |
| Sugar | Honey or maple syrup | Adds sweetness and balance |
| Milk | Oat or almond milk | Smoothes and thins out the blend |
| Butter | Coconut oil or omit | Enriches, adds luxury mouthfeel |
How to make homemade pistachio cream
Here’s where it gets fun (and slightly messy if you’re me). I didn’t have a fancy blender the first time, so yes, I used an old food processor that sounded like it might explode. But it did the trick. Dump the pistachios in and blitz ‘em up until they start looking like…well, dust. Don’t panic if it clumps together. That’s normal.
Add your sugar, then slowly pour in the milk. If you’re adding butter or white chocolate (oof, do it, just once), melt it first. Keep blending. It will turn into this thick, shiny paste—you’ll want to stick your finger in, but I mean, wait until the blades stop spinning. If it’s still too thick, thin it out with a touch more milk. My first batch was so thick I had to scrape it out with a spatula, but somehow it worked wonders in brownies. Trust your taste buds as you go. Nothing wrong with a little improv.
Expert Tips
I’ve made more weirdly textured batches than I care to admit. Here’s what saves me every time: start with super-fresh pistachios. Seriously, if they’re a little rubbery, your cream will taste “meh.”
Also, don’t over-sweeten—especially if you’re planning to use this in chocolatey recipes, like those dreamy Dubai chocolate bars. I throw in a pinch of salt because it just rounds things out. And store your cream in a clean jar in the fridge. I once kept a jar in the back too long, and the flavor did this weird thing I don’t even want to talk about. So don’t forget it exists!
Oh, and if you want that professional sheen (you don’t need to, but), blend it longer. That smoother finish just hits different on a slice of bread or, heck, right off the spoon.
How to use homemade pistachio cream
Okay, you made it—now what do you even do with this neon-green magic? Here are my all-time favorite ways. Got other ideas? Tell me, seriously, because I’m always looking to test more.
- Slather on chocolate bars (it’s wild, seriously)
- Swirl through your morning yogurt for a quick “fancy hotel” breakfast
- Dollop inside crepes, then roll and dust with extra pistachios
- Just eat with a spoon when no one’s watching
I even spread this under cakes instead of jam once—total surprise hit at my family brunch. It’s a secret weapon for stuff like the Dubai chocolate bars everyone’s obsessed with these days.
Video how to make homemade pistachio cream {video_youtube}
Here’s a quick video for those of us who learn by watching, not reading. Sometimes you need to see that exact texture, right? Check out the swirl and the color so you can totally nail it at home.
I gave this recipe a try for my Eid celebration, and even my picky aunt called it “shockingly delicious.” Trust me, it’s beginner-proof! — Mariam, Dubai
Common Questions
Q: Can I use roasted pistachios?
A: Sure, just make sure they’re unsalted! Roasted nuts add warmth but might be a tad less green.
Q: How long does homemade pistachio cream last?
A: If you stash it in an airtight jar in the fridge, about two weeks. But I, uh, eat it faster than that.
Q: Do I have to add white chocolate?
A: Nope! It just makes it sweeter and silkier. Purists can totally skip it.
Q: What if I don’t have a powerful blender?
A: You’ll need to scrape down the sides a lot. It might be a little chunkier but still, pretty tasty.
Q: Can I freeze it?
A: I’ve tried—texture gets a bit odd, but it works. Let it thaw at room temp and stir again.
For more recipes check my
The Best Caramel Toffee Crunch Cake Recipe You’ll Ever Try
Best Ever Brownie Cake You’ll Love to Ma
Ready to Level Up Your Dessert Game?
So, now you know how ridiculously simple it is to make your own pistachio cream for Dubai chocolate wonders at home. Fresh pistachios, a good blitz, and you’re already halfway to dessert brilliance. If you need extra inspo, definitely peep the 2-ingredient Pistachio Cream Recipe – The Hungry Bites. Or, if you wanna see something viral, this Viral Dubai Knafeh Pistachio Chocolate Bar will absolutely tempt you to bake tonight. I promise, you won’t regret jumping on this trend!
