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Made with 4 ingredients only, real pistachios, white chocolate, avocado oil and powdered sugar, this Homemade Pistachio Cream recipe is about to become your new favorite. Unlike store-bought versions that contain artificial flavors and preservatives, this recipe is made with natural ingredients.
This Pistachio Cream recipe is incredibly easy to make and can be used as dessert topping, a pastry filling, or a luxurious dip. It became very popular after the Viral Dubai Pistachio Chocolate trend and it’s for a good reason. It’s DELICIOUS!
If you haven’t tried the viral Dubai Chocolate Bar yet, you should! Use my pistachio recipe and make it at home because its much affordable to make it at home.
Ingredients You’ll Need
- Raw pistachios– raw shelled, unsalted.
- White chocolate– wafers or chopped white chocolate, melted.
- Powdered sugar– adjust to taste.
- Neutral oil-I used avocado oil.
How to Make Pistachio Cream
Recipe Tips
- Use high-quality pistachios – Fresh, unsalted nuts yield the best flavor.
- Blend in stages – Process nuts first before adding liquids to avoid a gritty texture.
- Adjust sweetness gradually – Taste as you go to avoid over-sweetening.
- Thin if needed – If too thick, blend in more oil.
Serving Suggestions
- Breakfast: Spread on toast, pancakes, waffles or in smoothies.
- Desserts: Fill croissants, macarons, or crepes.
- Snacks: Dip fruit (apples, strawberries) or drizzle over ice cream.
- Baking: Use as a cake filling or frosting.
- Savory Pairings: Swirl into yogurt or oatmeal.
- Chocolate Pistachio Spread: Add cocoa powder or melted dark chocolate for a Nutella-style twist.
Common Questions
It’s best to use unsalted raw pistachios to control the salt level. If using salted, add more sugar to the recipe.
You might not have blended it enough. Blend longer or add a bit more oil to smooth it out.
Pistachio butter is thicker and less sweet, while pistachio cream is smoother and lightly sweetened.
Keep in an airtight container in the refrigerator for up to 4 weeks depending on room temperature. Stir before using, as natural oils may separate.
Homemade Pistachio Cream Recipe is an easy-to-make spread that elevates both sweet and savory dishes. With just a few simple ingredients, you can create a rich, nutty cream perfect for desserts, breakfast, or snacking.
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Pistachio Cream Recipe
Equipment
- Blender or food processor
Ingredients
- 3 cups raw pistachios
- ½ cup avocado oil or neutral oil, adjust for desired consistency
- ¾ cup white chocolate, melted
- ½ cup powdered sugar, or more per preference
Instructions
- Blend raw pistachios – In a food processor, blend pistachios until they form a fine crumb (about 2-3 minutes).
- Add avocado oil – Drizzle in the avocado oil while blending to help emulsify.
- Melt the chocolate & mix– Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between. Add melted chocolate, powdered sugar, oil, cream, the food processor.
- Blend and adjust consistency– Blend until completely smooth. Scrape down the sides as needed. If the mixture is too thick, add 1 tbsp. of oil at a time until desired consistency is reached.
- Store – Transfer to an airtight jar and refrigerate for up to 4 weeks.
Video
Notes
- Use high-quality pistachios – Fresh, unsalted nuts yield the best flavor.
- Blend in stages – Process nuts first before adding liquids to avoid a gritty texture.
- Adjust sweetness gradually – Taste as you go to avoid over-sweetening.
- Thin if needed – If too thick, blend in more oil.
So much better than store brands.
This is super yummy