This is the EASIEST and most delicious homemade pistachio cream recipe (a.k.a. crema al pistacchio in Italy). It requires just 2 ingredients and tastes heavenly! Enjoy it as a sweet spread or incorporate it into pistachio dessert recipes like Dubai chocolate pistachio cake or these crowd-pleasing pistachio chocolate balls with crunchy kunefe filling.
If you ever wondered how to make pistachio cream, then you're in the right place! For the unsweetened version, please see: How to Make Pistachio Butter (Easy & Hard Way).
This recipe is different from all the other pistachio cream recipes because it's made with just 2 ingredients - white chocolate and pistachios. And it contains 50% pistachio nuts to give you the best pistachio flavor ever!
📋 Ingredient notes
To make this cream of pistachio, you'll need the following simple ingredients:
Pistachio nuts: Use roasted, shelled and unsalted pistachios. You don't need to remove the skins (I promised an easy recipe!), as they don't affect the flavor. However, if you prefer a cream with a brighter green color, feel free to peel them.
White chocolate: Opt for real white chocolate, not chocolate melts or compound white chocolate. Check the ingredients and choose a chocolate that contains only cocoa butter, without any other added fats.
😍 Why white chocolate?
White chocolate is the perfect canvas for pistachios to shine! The cocoa butter and sweetness of the white chocolate complement the delicate nutty flavor without overpowering it.
Additionally, it contains emulsifiers - usually lecithin (external link) - which help the spread maintain a smooth and creamy consistency over time.
Optional - Neutral tasting vegetable oil: Use a small amount of neutral oil like avocado, corn, or sunflower oil if you live in a cold climate or making this recipe during winter. The oil prevents the spread from hardening at room temperatures below 75°F (24°C), keeping it creamy and spreadable.
👨🍳 Expert Tips
✤ For a vibrant green pistachio butter, feel free to remove the pistachio skins. To do this, soak the nuts in hot water for 10 minutes, drain them well, and rub them gently with a clean kitchen towel to loosen the skins. Dry the nuts in the oven for any excess moisture to evaporate.
✤ For an ultra smooth consistency, keep the food processor running for a longer time (30-40 minutes).
✤ For more intense color, add a teaspoon of matcha green tea.
🎥 Pistachio Cream Video
📖 Recipe
2-ingredient Pistachio Cream Recipe
Ingredients
- 7 oz (200 g) pistachio nuts (shelled, roasted, unsalted)
- 7 oz (200 g) white chocolate (melted - see note #1)
Optional (for creamier texture):
- 1 tablespoon vegetable oil (neutral tasting - see note #2)
Instructions
- Transfer the pistachios to a food processor and blitz for 20 minutes or until you get a very smooth, thin paste (this is natural pistachio butter). Stop half way through and scrape the bowl of your food processor with a rubber spatula.✏️ Note: You can also use a high-power blender with a tamper, but you may need to double the recipe if the quantity of pistachios is too small for the blender to process effectively.
- After 20 minutes of processing, the pistachio butter should be warm. Add the white chocolate (and the vegetable oil - if using) and process for 5 minutes more, until the chocolate is completely incorporated and the mixture is smooth.
- Pour the pistachio cream spread into a jar and store at room temperature. It will be warm and runny at first but it will thicken by the next day.
Notes
Nutrition
💭 FAQs
Since both the pistachios and the white chocolate keep well at room temperature, this cream will keep well out of the fridge for at least two weeks. If you plan to keep it for longer I suggest refrigerating it and letting it come to room temperature 1 day before you plan to use it. Then gently warm it in a microwave oven in 10 second increments.
What to use pistachio spread for?
Here are some ideas for how to use this sweet pistachio spread:
- Spread it on fresh bread.
- Add it to your Italian pistachio desserts as topping.
- Use it as a filling to macarons.
- Make sandwich cookies.
- Add it over ice cream.
- Use it instead of the tahini cream in these chocolate stuffed crumble muffins.
- Use it instead of peanut butter to make peanut butter cups.
- Make pistachio cream and jelly sandwiches.
🥣 Variations
With other nut butters: You can replace the pistachio butter with any other natural nut butter you like. Almond butter, hazelnut butter, peanut butter and tahini will work fine!
What's the difference between pistachio cream (spread) and pistachio butter?
Pistachio cream and pistachio butter may sound similar, but they are quite different. Pistachio butter is made by blending roasted pistachios into a smooth, natural paste, with no added ingredients.
In contrast, sweet pistachio cream starts with pistachio butter but incorporates sugar and fats. Think of this sweet spread as the pistachio version of Nutella.
🍳 Similar Recipes
If you tried this 2-ingredient Pistachio Cream Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Natasha says
I just made it and it’s delicious! I blitzed for about 22 minutes, the pistachio butter was very creamy. Thanks for the recipe!
Anastasio says
I just tried making this sweet pistachio spread after reading your article, and it turned out amazing! The process was so easy and quick using a food processor, and the flavor is incredible—smooth, nutty, and perfectly sweet. Definitely a recipe I’ll keep making. Thanks for sharing!
Joshua says
Well, I had the Dubai cake at a party, and I think it’s the best cake I’ve ever had. Since I’m not the best cook, I didn’t dare try the full recipe. But then I found this cream, made it… and I think it’s the closest I’ll ever get the amazing cake! If I could show you my fridge right now, you’d see three jars of it sitting on the shelf. 😂
Makos says
Hi Joshua, thank you so much!
Brittanie says
Can you use raw pistachios?
Makos says
Hi, Brittanie, I don’t suggest using raw pistachios because they don’t taste as good
Randall says
Hi. Can you share what type or brand of white chocolate you buy for this recipe? Does it need to be tempered first? Thanks
Makos says
Hi Randall, I live in Greece and I often use the brand Nestle or Ion. I don’t know if you have the same brands, just make sure it is real white chocolate (not melts) and the only fat is cocoa butter. Hope that helps!
Teresa Rudd says
Can I use coconut oil instead of vegetable oils?
Makos says
“Hi Teresa, coconut oil solidifies at low temperatures, so it may cause the cream to thicken more than usual. Other than that, I don’t see any issues.”
Susan says
Liquid coconut oil does not solidify. Liquid coconut oil could work. I find it in the baking section of grocery stores near the olive oil and avocado oil.
Makos says
Hi Susan, from my experience it does. And according to many sources, coconut oil solidifies at about 24–26°C (76–78°F). Below that range it turns white and solid; above it, it becomes clear and liquid.
Lauren I says
So easy and delicious! Need pistachio cream in a pinch as store bought wouldn’t arrive on time. I don’t think I’ll ever buy it premade again.
My question is how long is this spread good for & how should it be stored?
Makos says
Hi Lauren, thank you for your kind words! I have kept it at room temperature (in my kitchen cupboard) for up to a month without any problems. Since pistachio butter and white chocolate keep well, this pistachio cream will also keep well. Depending on the temperature, it may thicken after a few days (sometimes it looks grainy) but with a few short bursts in a microwave oven it will become smooth and creamy again. Good luck with your recipe!
Jay says
Few questions:
Would this recipe be great for filled pistachio cream cookies or would the spread be too runny and liquidy?
This is like the nutella version but with pistachios right?
What if I can only buy the shelled roasted and salted version? Will it still be delicious and spreadable?
Makos says
Hi Jay, if you refrigerate the cream it will thicken enough so that you can scoop small balls to fill the cookies (if necessary, freeze the balls for a few minutes for easier handling). Yes, it’s like pistachio nutella.
I’m afraid that salted shelled pistachios will be too salty. You can rinse them to get rid most of the salt, but you can’t really tell how much salt will remain and you must also dry them very well in the oven afterwards, because if they’re slightly moist they won’t become creamy. Given their price, I honestly don’t believe it’s worth the risk using the salted version, because a few things can go wrong.
Mary V. says
Wow, this is the best pistachio cream I've ever tasted! I almost can't believe I made it myself, and it was so easy! The white chocolate makes it so delicious, I want to eat it by the spoonful!
Makos says
That’s great! Thanks so much Mary!
Kara says
This worked perfectly as the pistachio cream needed for my homemade pistachio ice cream. I mixed it into the ice cream base and also swirled some on top and sprinkled with extra pistachios. So pretty.😍 It was a huge hit!
Thanks
Lucia Hensel says
I want to use the pistachio cream in between layers of a chocolate cake so can I cool the cream in the fridge prior to frosting the cake?
Makos says
Hi, I would make it a couple days before and let the cream thicken at room temperature. it will have the consistency of Nutella. Making a border with buttercream will prevent it from spilling out.
If you refrigerate it, there’s a chance that it will thicken too much and become stiff (because of the white chocolate).
Hope that helps!
Nancy Barnes says
This recipe was so easy and so delicious! Everyone asked me for the recipe. I will make this over and over. I am thinking of all the things I can put this cream on. So Good and really foolproof.
Makos says
Thank you so much Nancy, I appreciate it!
Elena says
Hello. Can I use this for Dubai chocolate bars?
Makos says
Hi, yes you can 😊
Renee says
Hi! I’m new to cooking and would love to try this recipe but I want to be sure I’m buying the correct chocolate. I found a few brands on Amazon but they all seem to contain powdered milk or other oils. I saw you live in Greece and I am in the US but was wondering if you could recommend anything from Amazon that would work possibly? Thank in advance and I look forward to trying!
Makos says
Hi Renee and sorry for the delayed answer! If you can find Cambie White Chocolate Couverture 28%, Callebaut - W2 White Chocolate Callets , or Valrhona 35% White Chocolate Callets will do just fine.
Patty says
I just made this and oh my gosh the taste is out of this world. I’m eating it by the spoonfuls absolutely fantastic. Thank you for the recipe.
Makos says
Thanks Patty, I almost ate it all too when I first made it 😂