If you're here to learn how to make pistachio cream (also known as pistachio butter) for Dubai chocolate bars, welcome! You're in the right place. I’ve also got recipes for kataifi pastry and tahini paste, both essential for making Dubai chocolate bars and Dubai chocolate strawberries!
My pistachio cream recipe boasts a rich, nutty flavor with a hint of sweetness and a smooth, spreadable texture! While it's ideal for making Dubai chocolate bars, the possibilities don't end there. It works beautifully as a filling for cannoli, doughnuts, or other pastries, and can also be drizzled over ice cream or spread on toast and croissants.
While the terms pistachio cream and pistachio butter are often used interchangeably, they are not the same! Consider pistachio butter like any other nut butter, such as peanut butter. It's created by grinding pistachios until smooth, releasing their natural oils to form a creamy spread. I follow a similar process when making tahini paste from sesame seeds.
Pistachio cream, however, begins with ground pistachios, to which other ingredients are added, such as cream, coconut oil, and different sweeteners. In some cases, white chocolate is even included!
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😍 Why You'll Love This Recipe
- This delicious and versatile spread can be used similarly to Nutella.
- Add it to a milkshake, homemade yogurt, or your high protein chia pudding! Mix it with your oatmeal or make pistachio gelato or ice cream. Or use it as a filling between cake layers!
- Although you can purchase it on Amazon, it's much cheaper to make from scratch!
🔖 Ingredients & Substitutions
- Pistachios: I used roasted, salted pistachios, but raw pistachios work well too. You may need to use a little more salt when using raw, unsalted pistachios.
- Half and Half: This may be substituted with whipping cream or whole milk.
- Honey: Honey adds complexity to the flavor of this spread, but you may also use powdered sugar (AKA confectioners sugar) or your favorite sweetener.
- Oil: I used coconut oil, which gives the spread a hint of coconut flavor. If you don't like coconut, substitute avocado oil or another neutral oil instead.
- Vanilla: ½ teaspoon vanilla extract, or an equal amount of rose water for a subtle floral undertone.
- Optional: Melted white chocolate can also be added. I'd start with ⅓ cup or so. Keep in mind that this will firm up the spread once it is refrigerated.
*A full list of ingredients and quantities can be found in the recipe card!
🍯 How to Make Pistachio Cream
Step 1: Shell pistachios, then cover with 1 cup boiling water. Set aside for 5 minutes, then drain. Rub pistachios with a clean kitchen towel or peel the skins off by hand.
Step 2: Process pistachios in a food processor until they are smooth and clump together. Add coconut oil and vanilla and process the mixture until combined.
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Pro Tip: Scrape the sides of the bowl down with a spatula as needed during the blending process.
Step 3: Add honey and half and half to the food processor and blend until completely smooth. Taste to see if it needs seasoning. If so, add a pinch of sea salt and whirl a few more times.
🫙 Storage Instructions
Pour pistachio cream into a jar and refrigerate for up to two weeks. Bring it to room temperature before using it so that it has a pourable consistency!
What Readers Are Saying
I love pistachios. This pistachio cream is a fantastic treat! It's a sinfully delicious recipe. Especially in the Dubai Chocolate Bar. I have to admit I could enjoy it anyway! A sweet nutty flavor all by itself too. —Laura
—Laura
🤷🏻♀️ Recipe FAQs
No, the two are not interchangeable. Pistachio butter is a nut butter made with ground pistachios, while pistachio cream is a mixture of pistachio butter, cream, and butter or oil, then sweetened with sugar or honey. Sometimes melted chocolate is also added.
Since pistachio cream includes milk or cream, it should be refrigerated once open.
Pistachio paste is nutty and slightly salty, with earthy undertones and the wonderful flavor of pistachios.
👩🏼🍳 Pro Tips
- Don't skip blanching the pistachios. Skipping this step will give the pistachio spread a gritty texture instead of a smooth consistency.
- If you do decide to skip blanching the pistachios, strain the finished product through a fine sieve or cheesecloth to give it a smoother texture.
- If using raw unsalted pistachios, you may need to add a tiny bit more salt.
- Store in an airtight container in the fridge for up to 2 weeks.
🥜 Related Recipes
If you enjoy this pistachio cream recipe, check out these related posts!
📖 Recipe
Pistachio Cream Recipe
Equipment
Ingredients
- 1 cup shelled roasted pistachios (240 grams with shell)
- 1 cup boiling water
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract
- 5 tablespoon honey
- ⅓ cup half and half
- 1 pinch sea salt
Instructions
- Shell pistachios, then cover with 1 cup boiling water. Set aside for 5 minutes, then drain. Rub pistachios with a clean kitchen towel or peel the skins off by hand.
- Process pistachios in a food processor until they are smooth and clump together. Add coconut oil and vanilla and process the mixture until combined.
- Add honey and half and half to the food processor and blend until completely smooth. Taste to see if it needs seasoning. If so, add a pinch of sea salt and whirl a few more times.
- Pour pistachio cream into a jar and refrigerate for up to two weeks. Bring it to room temperature before using it so that it has a pourable consistency!
Notes
- Scrape the sides of the bowl down with a spatula as needed during the blending process.
- Don't skip blanching the pistachios. Skipping this step will give the pistachio spread a gritty texture instead of a smooth consistency.
- If you do decide to skip blanching the pistachios, strain the finished product through a fine sieve or cheesecloth to give it a smoother texture.
- If using raw unsalted pistachios, you may need to add a tiny bit more salt.
- Store in an airtight container in the fridge for up to 2 weeks.
Kelly Methey says
This pistachio cream is so amazingly delicious! I can think of so many ways it could be used for layered desserts, cake filling or as just a tasty snack. The flavor is fantastic and the pistachio taste really comes through perfectly. This will become a welcome addition to my sweet treat arsenal, especially with chocolate! Yum!
Hilda Sterner says
Thank you, Kelly! I know what you mean. I really want to make pistachio cream kannoli!
Z says
Hi, I'm European and Google wasn't helpful. What "half and half" are you using? Half what and the other half what?
Thank you
Hilda Sterner says
Sorry about that Z, I always forget that you guys don't have half and half in Europe. It's basically half milk, half cream and usually served as a creamer with coffee. Honestly, you can either use cream or whole milk and you should still have great results. Thanks for your question and I'd love to hear how it goes!
Laura says
I love pistachios. This pistachio cream is a fantastic treat! It's a sinfully delicious recipe. Especially in the Dubai Chocolate Bar. I have to admit I could enjoy it anyway! A sweet nutty flavor all by itself too.
Hilda Sterner says
Thank you so much for the review, and glad to hear that you liked it!
Teresa Evers says
What a wonderful flavor this Pistachio Cream has. I could taste the rich nutty flavor and the coconut. I could think of many ways to enjoy this yummy cream. I could use it in my shakes or protein drinks or just spread it on my toast.
Hilda Sterner says
Thank you so much for the review! 😘
Kathy Fisher says
If you love pistachios like I do you're gonna love this creamy, smooth pistachio cream. Perfect to spread on toast in the morning. Pile it high. So good. Pistachios have so many health benefits too. I highly recommend this recipe.
Hilda Sterner says
Thank you, Kathy! Can you imagine how good it would be on croissants? Or as a cake filling? I'm looking forward to creating many other recipes with it!
Hilda Sterner says
I hope you enjoy this recipe as much as we do!