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

Watch Video On How to Make Pistachio Cream 💚

Download My Recipe Card Below!