Name: Pistachio Cream with White Chocolate
Prep time: 30 min
Total time: 30 min
Cuisine: European
Ingredients: 1 cup raw, unsalted pistachios; 4 oz high-quality white chocolate; 1/4 cup whipping cream; 1 tbsp butter (optional, for added richness); 1 tbsp honey or maple syrup; 1/2 tsp vanilla extract; 1/8 tsp almond extract (optional); Pinch of salt

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When I want something truly luxurious and unique to keep in my fridge—or to gift to someone special—I make this Pistachio Cream with White Chocolate. It’s rich, silky, and full of deep pistachio flavor, balanced perfectly with the smooth sweetness of white chocolate. Whether I’m spreading it on toast, using it as a cake filling, or sneaking a spoonful straight from the jar, this homemade pistachio spread always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it feels like something straight out of a pastry shop, but I can make it in my own kitchen with simple ingredients. It’s naturally green thanks to real pistachios, and the taste is far superior to anything artificial. The texture is smooth and spreadable, and the versatility is endless—perfect for elevating any dessert or adding a special touch to breakfast.

Ingredients

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

Raw, unsalted pistachios
White chocolate
Whipping cream
Butter (optional, for extra richness)
Honey (for a light sweetness)
Vanilla extract
Almond extract (optional, enhances nutty flavor)
Pinch of salt

Directions

Blanch and peel the pistachios:
I bring a pot of water to a boil, add the pistachios, and simmer them for 1–2 minutes. I then transfer them to an ice bath and rub off the skins with a towel or my fingers to reveal their vibrant green color.
Toast the pistachios:
I spread the peeled pistachios on a baking sheet and toast them in a 300°F (150°C) oven for 5–7 minutes. After cooling completely, they’re ready to use.
Melt the chocolate:
In a small saucepan, I melt the white chocolate with whipping cream over low heat, stirring constantly until smooth. I set it aside to cool slightly.
Make the pistachio paste:
In a food processor, I pulse the cooled pistachios until finely ground. I keep processing until they release their oils and form a thick paste, scraping down the sides as needed.
Blend the cream:
To the pistachio paste, I add the melted white chocolate mixture, along with butter (if using), honey, vanilla extract, almond extract (if using), and a pinch of salt. I blend until it’s completely smooth and creamy.
Store the cream:
I transfer the pistachio cream to a clean jar and refrigerate it. It keeps well for up to two weeks. If it thickens too much, I just let it sit at room temperature until spreadable.

Servings and timing

This recipe yields about 1 to 1½ cups of pistachio cream. It takes approximately 30 minutes to prepare, plus cooling time for the pistachios and melted chocolate.

Variations

When I want to tweak this recipe, I try:

Using different chocolates: For a less sweet version, I’ve used a mix of white and milk chocolate.
Adding citrus zest: A bit of orange or lemon zest adds a bright twist.
Swapping honey for maple syrup: It gives the cream a slightly deeper sweetness.
Making it dairy-free: I use plant-based cream and white chocolate alternatives, and skip the butter.

storage/reheating

Storage:
I store the cream in an airtight jar in the refrigerator for up to two weeks.

Reheating/softening:
If it firms up too much in the fridge, I let it sit at room temperature for 10–15 minutes before using, or warm it gently over a bowl of warm water to loosen the texture.

FAQs

Can I skip peeling the pistachios?

I don’t recommend it. Peeling gives the cream its vibrant green color and smoother texture. The skins can make it look dull and slightly bitter.

What type of white chocolate works best?

I use high-quality white chocolate bars or chips without added fillers. Good white chocolate melts better and blends smoothly with the pistachios.

Can I use roasted pistachios?

I prefer raw pistachios because they allow me to control the roast level. But if I use pre-roasted (unsalted), I skip the oven step and go straight to processing.

Is this spread sweet enough for dessert use?

Yes. The sweetness from white chocolate and honey is just right—rich without being overpowering. I often use it in cakes, macarons, or crepes.

Can I freeze pistachio cream?

I don’t usually freeze it, as the texture can change. It keeps well in the fridge and stays fresh for two weeks, so I make smaller batches instead.

Conclusion

Pistachio Cream with White Chocolate is my go-to when I want something truly special. It’s rich, aromatic, and easy to make at home, with that perfect balance of nutty and sweet. Whether I’m filling pastries or just savoring a spoonful straight from the jar, it brings a touch of luxury to whatever I’m making.