Pistachio Cream with White Chocolate

If you’re a fan of pistachios, this Pistachio Cream with White Chocolate might just become your new obsession. It’s smooth, nutty, sweet, and totally luxurious, like something you’d find in a fancy pastry shop, but made right in your own kitchen. The combination of roasted pistachios and melted white chocolate is pure magic, rich, creamy, and just the right amount of indulgence.

Made from scratch with real pistachios, this cream has a natural green hue and a deep, authentic flavor that’s miles away from artificial pistachio spreads. The white chocolate melts into the paste, adding body and sweetness without overpowering the pistachio’s delicate aroma. A touch of cream helps create a silky, spreadable texture, while a pinch of salt enhances the overall flavor.

It comes together pretty easily, especially if you’ve got a good food processor. The hardest part is not eating it all before it makes it into your dessert. I like to store a jar in the fridge for whenever a sweet craving strikes, and it also makes a really lovely homemade gift.

Once you try it, you’ll find endless ways to enjoy it. It makes a perfect filling for cakes, croissants, macarons, or even spooned straight from the jar. It’s a little jar of luxury you’ll want to make again and again.

How to make pistachio cream with white chocolate

Begin by blanching and peeling the pistachios to enhance their vibrant green color. Bring a pot of water to a boil, add the pistachios, and let them simmer for 1–2 minutes. Drain and immediately transfer them to an ice bath to cool. Once cooled, gently rub the pistachios with a clean kitchen towel or between your fingers to remove the skins.

Next, lightly toast the peeled pistachios. Spread them on a baking sheet and toast in a preheated oven at 300°F (150°C) for 5–7 minutes. Allow them to cool completely before proceeding.

Meanwhile, melt the white chocolate. Combine white chocolate with whipping cream in a small saucepan over low heat, stirring constantly until smooth. Set aside to cool slightly.

In a food processor, pulse the cooled pistachios until finely ground. Continue blending until they begin to release their natural oils and form a thick paste, stopping occasionally to scrape down the sides of the bowl.

Add the melted white chocolate mixture, along with butter (if using), honey, vanilla extract, almond extract (if using), and a pinch of salt. Blend everything together until the mixture becomes silky smooth and creamy.

Transfer the pistachio spread to a clean jar and refrigerate for up to two weeks. If it thickens too much after chilling, simply let it come to room temperature.

If you try it out, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other pistachio desserts you may like to try

This Pistachio Pudding is made with real pistachio and is perfect for a simple yet elegant dessert.

These delicate Pistachio Raspberry Mini Éclairs filled with pistachio cream and fresh raspberry sauce are light, fruity, and perfect for special occasions.

This Pistachio Strawberry Macaron Cake is a stunning macaron cake layered with pistachio cream and fresh strawberries. It is crisp, chewy, and beautifully fresh.