Pistachio Cream Spread
This smooth Cream Pistachio Spread is incredibly easy to make, and I am sure you will love its rich, nutty taste. It is the perfect addition to your morning toast, favorite pastries, and fluffy pancakes!
- Prep time
- 5 min
- Cook time
- Not listed
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2⅔ cups pistachio kernels (, raw and unsalted)
- 1½ cups whole milk
- ½ cup powdered milk
- 1¾ or 2 cups powdered sugar
- 1 teaspoon vanilla or pistachio extract
- ¼ teaspoon salt
- 3 tablespoons neutral oil
Instructions
- 1
You need to add the blanched and peeled pistachios or the slivered pistachios to a food processor. No, a blender would not work.
- 2
Process until chunky, you'll need to stop and scrape down the sides a few times and repeat the process.
- 3
Drizzle in the oil or melted butter while the food processor is running and blitz again. It should look a little smoother.
- 4
Add in the powdered sugar, powdered milk, pinch of salt (1/4 tsp), vanilla extract and process again. If the mixture looks chunky, it's totally fine. If you're opting to use white chocolate instead of powdered milk, melt it and add it now as well.
- 5
As the food processor is running, drizzle in the milk in increments. It's okay if the pistachio mixture looks curdled or chunky. Stop the motor, scrape down the sides and blitz again. It should now look like a cream.
- 6
Now you're ready to transfer to an airtight container and store in the fridge for up to 2 weeks, covered tightly.