Pistachio Cream Recipe – Silky Sicilian-Style Spread

Name: Ultimate Homemade Pistachio Cream Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups 260 g raw, shelled pistachios (unsalted); ½ cup 60 g powdered sugar (or maple syrup for vegan option); ¼ teaspoon fine sea salt; ¼ cup 60 ml neutral oil (avocado or light olive oil); ½ teaspoon vanilla extract (or almond extract); Zest of ½ lemon; Sweetener: honey or coconut sugar instead of powdered sugar; Oil: light coconut oil for a tropical twist

Jump to Recipe

Make a silky, Sicilian-style pistachio cream at home in minutes. This version keeps the ingredient list short, blends to a glossy spread, and includes low-sugar and vegan options. You’ll get precise cues for texture, fixes for common issues, smart uses for desserts and breakfast, and clear storage guidance.

Allergen & Safety Note
Pistachios are tree nuts. If you have a tree-nut allergy, do not consume this recipe. Always check ingredient labels for cross-contact statements (“may contain” or “processed in a facility with tree nuts”). When in doubt, talk to your healthcare professional.
Authoritative guidance: FDA – Food Allergies

If you love creative dessert ideas, check out our Bento Cake and Unicorn Cake – both pair beautifully with this pistachio spread. Love modern pastry trends? This pistachio cream also works as a filling for a Dubai chocolate bar style treat: crisp chocolate outside, lush pistachio center.

In Sicily – especially around Bronte – pistachio cream is a beloved staple in pastry shops, prized for its vibrant color and naturally sweet, nutty aroma. This recipe follows that spirit: short ingredients, gentle heat, and just enough blending to keep the flavor bright rather than heavy.

Table of Contents

Why You’ll Love This Homemade Pistachio Cream Recipe

Big pistachio flavor: Made with raw unsalted pistachios so the nutty taste shines.
Silky texture: Spreadable and glossy without feeling heavy.
Naturally green: No artificial dyes – just nuts done right.
Better control: You choose the sweetness, thickness, and ingredients.
Health Boost: Besides tasting great, pistachios pack protein, fiber, and “good” fats that support heart health.
Pistachios are also rich in healthy fats – perfect for energy-boosting breakfasts like our Blueberry Protein Muffins.

Ingredients for Italian Pistachio Cream (Crema al Pistacchio)

Raw pistachios with sugar, oil, and salt laid. — Gather all key ingredients: pistachios, sugar, oil, and salt, for this easy cream recipe.

2 cups (260 g) raw, shelled pistachios (unsalted)
½ cup (60 g) powdered sugar (or maple syrup)
¼ tsp fine sea salt
¼ cup (60 ml) neutral oil (avocado or light olive oil)
Optional flavor boosts: ½ tsp vanilla or almond extract; zest of ½ lemon
Optional stability (pastry): a small white chocolate mixture (see Tips)

For a similar creamy base, explore our Roasted Red Pepper Sauce – the emulsification technique is similar.

Nutrition Snapshot of Sicilian pistachio cream

Per tablespoon, this cream has roughly 90 calories, 2 g protein, 8 g fat (predominantly unsaturated), and 1 g fiber (estimates grounded in USDA FoodData Central). Pistachios naturally provide vitamin B6, potassium, and antioxidant compounds shown to raise serum antioxidant levels in clinical research (study). Using a small spread in place of saturated-fat-heavy toppings aligns with heart-healthy guidance – try it with Blueberry Protein Muffins for steady energy.

Smart swap: Replacing butter or cream-based spreads with nut-based spreads is associated with improved cardiometabolic profiles (Harvard Nutrition Source).

How to Make Pistachio Cream Recipe in 15 Minutes

Pistachios toasting on a baking sheet in the oven, and Food processor grinding pistachios into a coarse meal. — Toast pistachios at 300°F for deeper flavor and a fragrant aroma, and Pulse toasted pistachios until they form a breadcrumb‑like texture.

Toast Pistachios for Rich Flavor

Preheat oven to 300°F.
Spread pistachios on a baking sheet, and toast 8 – 10 minutes until fragrant.
Let them cool completely; this step brings out deeper flavor.

Grind to a Fine Meal

Place cooled nuts in a food processor.
Pulse ~1 minute to a breadcrumb-like texture.
Scrape down the sides with a spatula.

Adding powdered sugar and salt to ground pistachios in a processor and Drizzling oil into pistachio mixture to create creamy spread. — Blend in sugar and a pinch of salt for balanced sweetness, and slowly add oil while blending to achieve a smooth, silky texture.

Blend with Sweetener and Salt

Add powdered sugar and salt.
Process ~30 seconds until evenly mixed.

Emulsify with Oil for a Smooth Texture

With the processor running, drizzle in oil slowly.
Blend 1–2 minutes until smooth and creamy.

Adjust Pistachio Cream for Taste and Texture

Too thick? Add oil by the teaspoon until spreadable.
Want sweeter? Blend in 1 Tbsp more sugar or a drizzle of syrup.
Chunky option: Stop when you see small pistachio bits.

Pro Tips for a Silky Pistachio Spread

Avoid overheating: If the bowl feels hot, pause; heat can cause separation.
Smoothness jump-start: A teaspoon of pistachio butter can help the emulsion.
Optional stability (pastry): Fold in a small white-chocolate mixture (gently melted white chocolate + splash of milk) for extra gloss and structure.

Storage Tips for Your Crema al Pistacchio

Store in a sterilized glass jar with a tight lid.
Refrigerate up to 3 weeks or freeze up to 3 months.
After thawing, whisk to restore smoothness.
You can also follow the airtight-jar method from our Nut-Free Granola.

Sicilian pistachio cream Variations

Dairy‑Free: Skip vanilla; use coconut sugar.
White‑Chocolate‑Free: Keep the pure pistachio profile.
Vegan: Use maple syrup and coconut sugar.
Savory Twist: Add a pinch of garlic powder and spread on warm flatbread.
Dubai chocolate bar variation: use the cream as a center for a no-bake chocolate bar; finish with crushed pistachios or edible gold for a boutique finish.

Best Pistachio Cream Uses – Cakes, Ice Cream & Breakfast Ideas

Short answer: use it as a spread, filling, swirl, or drizzle – without overpowering desserts.

Cakes & Pastries

Three‑part display: toasted sourdough spread with pistachio cream and fresh berries; mini cake layered with pistachio cream and chopped nuts; whipped cream swirled with pistachio cream and crushed pistachios. — Delight in Sicilian Pistachio Cream on warm toast with berries, layer it between cake tiers topped with chopped nuts, or swirl it into whipped cream for a creamy, nutty treat.

Layer cake filling: ¾–1 cup between layers; chill 20–30 min to set.
Toast or cake slice: Spread thinly; it pairs well with lemon cakes and Bento Cake.
Cupcakes: Pipe 1–2 tsp inside; finish with vanilla or white-chocolate buttercream.
Cheesecake swirl: Dollop ½ cup, swirl for a marbled look.
Tarts & éclairs: Use as a base or filling; thin with 1–2 tsp milk if needed.
Macarons (short shelf life): Mix 2 parts cream : 1 part white-chocolate ganache for a firmer set.

Ice Cream & Frozen Treats

Ripple: Warm ½ cup to pourable, ribbon into softened vanilla ice cream, refreeze.
Semifreddo/pops: Blend ¼–⅓ cup per pint for a pistachio note.
Affogato: Drizzle 1–2 Tbsp over gelato before the espresso.

Composite image showing roasted carrot spears topped with pistachio cream; roasted sweet potato wedges topped with pistachio cream; and a latte with a pistachio cream swirl on its foam. — Give your veggies and drinks a creamy twist – roasted carrots and sweet potatoes topped with this healthy dessert spread, plus a latte swirled with nutty green spread.

Breakfast & Spreads

Toast, croissants, crêpes: Spread thin; add berries for acidity.
Pancakes & French toast: Drizzle 1–2 Tbsp; loosen with warm milk if needed.
Yogurt parfait: 1 Tbsp per serving with granola for crunch.

Dubai Chocolate Bar (No-Bake Pistachio Filling)

Make a simple chocolate bar inspired treat at home. It is elegant, quick, and showcases this pistachio cream.

Line a small loaf pan with parchment. Melt 180–200 g dark or milk chocolate.
Pour a thin base layer of chocolate and chill 5–7 minutes until just set.
Spread 4–6 Tbsp pistachio cream in an even layer, leaving a tiny border.
Cover with remaining chocolate, tap to release bubbles, top with crushed pistachios, then chill 30–40 minutes until firm. Slice into bars.

Flavor ideas: a drop of rose water in the cream, a pinch of cardamom, or a touch of edible gold leaf for a boutique look.

How Much to Use & Texture Control

Filling: ¾–1 cup per 8–9″ cake layer; 1–2 tsp per cupcake or macaron.
To thin: Warm gently or whisk in 1–2 tsp warm milk or cream.
To thicken: Chill 20–30 min, or fold in 1–2 Tbsp finely ground pistachios.

Tip: A small white-chocolate mixture adds gloss and stability. Prefer less sweetness? Blend in 1–2 Tbsp pistachio butter and a pinch of salt.

Ziko Wilson

Ultimate Homemade Pistachio Cream Recipe

Discover this creamy, nut‑packed pistachio cream recipe that transforms simple ingredients into a vibrant spread. Perfect on toast, in desserts, or stirred into coffee for a rich, nutty boost.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 1 cup (16 tablespoons) – Serves 16 (1 Tbsp each)

Course: Dessert, Spread

Cuisine: Mediterranean‑inspired

Calories: 90

Ingredients Equipment Method Notes

Ingredients

Main:

2 cups 260 g raw, shelled pistachios (unsalted)
½ cup 60 g powdered sugar (or maple syrup for vegan option)
¼ teaspoon fine sea salt
¼ cup 60 ml neutral oil (avocado or light olive oil)

Optional Flavor Boosts:

½ teaspoon vanilla extract or almond extract
Zest of ½ lemon

Substitutions:

Sweetener: honey or coconut sugar instead of powdered sugar
Oil: light coconut oil for a tropical twist

Equipment

Food processor or high‑speed blender
Spatula
Measuring cups and spoons
Glass jar with lid (for storage)

Method

Toast Pistachios (Optional):

Preheat oven to 300 °F (150 °C).
Spread pistachios on a baking sheet; toast 8–10 minutes until fragrant.
Cool completely for best flavor.

Grind to Fine Meal:

Add cooled pistachios to the food processor.
Pulse 1 minute, scrape down sides, until a breadcrumb‑like texture forms.

Add Sweetener & Salt:

Sprinkle in powdered sugar and salt.
Blend 30 seconds until fully mixed.

Emulsify with Oil:

With the processor running, drizzle in oil steadily.
Blend 1–2 minutes until the mixture is silky and spreadable.

Incorporate Flavor Boosts:

Add vanilla extract and lemon zest if using.
Pulse briefly to combine.

Adjust Texture & Taste:

For thinner cream, add oil 1 tsp at a time.
For sweeter cream, blend in 1 Tbsp more sugar or syrup.
Pro Tip: Stop blending early for a slightly chunky pistachio spread that adds texture to croissants.

If you enjoyed it, leave a quick ★ rating in the comments – it helps others!

Notes

Nutrition Information (per 1 Tbsp ≈ 20 g)

Estimated Recipe Cost

Total Cost: $10.00 for 16 servings

Pistachios (260 g): $6.00
Powdered sugar: $1.00
Oil: $2.00
Extras (vanilla, lemon): $1.00

Recipe Notes

Storage: Refrigerate in an airtight jar up to 3 weeks or freeze up to 3 months.
Reheating: Bring to room temperature before serving for easy spreading.
Variations:
- Vegan: Use maple syrup and coconut sugar.
- Savory Cream: Omit sweetener, add ¼ tsp garlic powder and fresh herbs.
- Dessert Dip: Fold into Greek yogurt and honey for a pistachio‑fruit dip.

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Homemade Pistachio Cream Recipe – Final Thoughts

Bright, nutty, and silky, this pistachio cream offers pure flavor pleasure while also delivering better fats, a little plant protein, fiber, and natural antioxidants. A small serving adds staying power without feeling heavy, and you control the sugar and texture so it fits your routine. Spread it on toast, whisk it into yogurt, ripple it through ice cream, or layer it in cakes.

If you made it, please leave a quick ★ rating and a comment. For a balanced breakfast, pair a thin spread with our Blueberry Protein Muffins. For savory bowls, drizzle over the Roasted Veggie Grain Bowl.

FAQs

Is this recipe dairy-free?

Yes. The base recipe is dairy-free. For extra gloss, you can optionally fold in a small white-chocolate mixture, but it’s not required. For another dairy-free dessert, see our Vegan Brownie Recipe

What’s the difference between pistachio butter and pistachio cream?

Pistachio butter is 100% nuts and very thick. Pistachio cream is a sweet spread (nuts + sugar + fat) with a lighter, spoonable texture.

Does it work in ice cream?

Yes. Warm ½ cup until pourable; fold into softened vanilla and refreeze for a ripple.

How long does it keep?

Fridge: 7–10 days in an airtight jar. Freeze: 2–3 months. Thaw overnight; whisk to restore smoothness. See also our Nut-Free Granola for long-lasting homemade snacks

How do I fix separation?

Warm briefly over a bain-marie and whisk. A few drops of warm milk or 1 tsp pistachio butter can help re-emulsify.

How do I make it vegan and lower in sugar?

Use maple syrup or coconut sugar. Thin with plant milk if needed; skip dairy-based add-ins.

Which pistachios should I buy?

Use raw, unsalted pistachios for best control. If using salted, reduce added salt and adjust sweetness.

Can I use it for macarons?

Yes. For stability, mix 2:1 (cream: ganache), pipe, then mature 12–24 h in the fridge.

How do I get a brighter green color?

Blanch and peel pistachios and avoid overheating. A few spinach leaves can boost color without changing flavor.

Can I use this pistachio cream to make a Dubai chocolate bar?

Yes. Layer a thin base of melted chocolate in a lined pan, add a layer of pistachio cream, then seal with more chocolate. Chill until firm and slice. The crisp shell contrasts with the silky, nutty filling.

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