Description
A delightful and creamy homemade Italian pistachio cream that can be used as a spread, filling, or dessert topping.
Ingredients
Scale
- 1 cup shelled pistachios
- 1/2 cup powdered sugar
- 1/4 cup vegetable oil (or neutral oil)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup water (adjust as needed for consistency)
Instructions
- Start by placing the shelled pistachios in a food processor. Process them until they turn into a fine powder, scraping down the sides as needed.
- Add the powdered sugar, vegetable oil, vanilla extract, and salt to the food processor. Blend until the mixture becomes smooth and creamy.
- Gradually add water, one tablespoon at a time, blending until you reach your desired consistency. You may not need the full 1/4 cup.
- Taste the cream and adjust sweetness or salt if necessary. Blend again to combine.
- Transfer the pistachio cream to a clean jar or container and refrigerate for at least 1 hour to allow the flavors to meld.
Notes
- For a richer flavor, consider toasting the pistachios lightly in a dry skillet before processing.
- Use this pistachio cream as a spread on toast, a filling for pastries, or as a topping for desserts like ice cream or pancakes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Homemade Italian Pistachio Cream