Homemade Pistachio Cream
We are going to save $50 on a jar of store-bought ones and make it ourselves!
Ingredients:
220 g roasted pistachios (preferred; I get mine from Costco) or raw
55 g vegetable oil
55 g granulated sugar
55 g cold heavy cream
½ tsp pistachio extract (optional — or use vanilla extract)
Instructions:
Blend the Pistachios - Add pistachios to a high-speed food processor or blender. Blend until a thick paste forms, stopping occasionally to scrape down the sides and bottom.
Add Remaining Ingredients - Pour in the vegetable oil, sugar, heavy cream, and extract (if using). Blend for 2–3 minutes, or until the mixture becomes smooth, creamy, and spreadable.
Store - Transfer to a clean jar. Refrigerate until ready to use.
Shelf Life:
→ Up to 30 days in the fridge
→ Up to 3 months in the freezer
💡 Serving Ideas
Swirl into buttercream or cream cheese frosting
Drizzle over waffles or pancakes
Spoon onto warm brioche, croissants, or toast
Fold into whipped cream for a pistachio mousse