In the recent months we have a drastic rise in the use of pistachio cream. Whether you are spreading it on a toast or whipping in the desserts, pistachio cream has become America's favorite. We also commonly known as pistachio spread or pistachio paste. This bright green paste is creamy in texture and rich in flavor. Although this paste seems to be really simple but learning how to make pistachio cream from the scratch is a work of precision.
This blog is a guide for you to make the perfect pistachio cream. We will discuss some smart tricks to make it along with some homemade pistachio cream tips and some techniques for pistachio spread fix. We will uncover 5 mistakes to avoid when making pistachio cream. By the end of this blog, the goal is to make you confidently craft the smoothest and silkiest pistachio cream.
1. Compromising on the Pistachio's Quality
Using the right kind of pistachios is the basic step that you need to be considerate about. Pistachio cream's base is obviously pistachios, So, if the basic ingredient is not recipe appropriate, the end product will never turn out to be as desired. The quality of nuts directly effect the color, flavor, and texture of the pistachio cream.
You should always avoid:
- Raw or Unsalted pistachios
- Stale or Overcooked pistachios
- Skipping the peeling process of pistachios
A research by American Pistachio Growers Association shows that US grown pistachios, especially from California, are the best suited one for pistachio cream recipe. These pistachios are not only loaded with antioxidants but also free of contaminants like aflatoxins which are often found in stale ones. For vibrant color and sweet taste, always choose Californian pistachios.
Pistachio cream holds as much nutritional value as the flavors that it carries. High quality pistachios are rich in healthy fats, plant-based protein, and antioxidants. This is why, when pistachio cream is made using the right recipes and proper steps, its nutritional values boost. However, adding too much sugar can have an adverse effect on your health.
If you’re curious about its nutrition, portion sizes, and how it fits into a balanced diet, check out our full guide: Is Pistachio Cream Health?
Pro Tip: Boil the pistachios for 1-2 minutes then soak them in cold water to take off the peels easily. This process reveals bright green insides of the pistachios. These result in giving beautiful and bright color to the pistachio cream.
2. Skipping the Roasting of Pistachios
Roasting is a brilliant technique to bring out the enhanced nutty flavors or pistachios. Roasting helps in releasing oils and caramelizing natural sugars of pistachios which will help your pistachio cream to have delicious and balance flavors instead of being flat and grassy in taste.
This technique is used by professional chefs as well. We also know this as Millard Reaction used to enhance nutty tones of pistachios on heat, Home cooks can get the same results by roasting and not just heating the nuts.
You should always avoid:
- Blending unroasted pistachios. You can not develop the natural sweet taste just by adding sugar.
- Roasting for too long or at wrong temperature. This turns the pistachios bitter in taste.
Pro Tip Pistachio Spread Fix: On a high flame (300°F) roast the peeled pistachios for about 9-10 minutes. Stir for even roasting and then let them cool slightly. Eventually blend them.
3. Not Using the Right Kind of Blender
America's Test Kitchen says, perfect pistachio cream takes about 5-8 minutes of blending depending on the type of blender you have.
Pistachio cream is supposed to be silky smooth. Not using the right kind of equipment can leave behind uneven chunks or gritty texture.
You should avoid:
- An underperforming blender
- Not giving enough time to blending process
- Adding inappropriate amount of liquid at an early stage
Homemade Pistachio Cream Tip
To make the desired smooth pistachio cream you should invest in high quality blenders especially with metal blades. Blend the roasted pistachios first until they turn into a butter paste and then add the ingredients.
Follow this recipe step-by-step pistachio cream recipe to avoid common mistakes.
4. Adding Too Much Sugar or Liquid Too Soon
The flavor of pistachios is really delicate which can be easily weakened by adding sugar or such flavoring ingredients. Similarly adding liquid in an inappropriate quantity can result in emulsification which causes splitting of nuts oil and added liquid. Due to this your pistachio cream will look greasy or clumpy.
A study by the Journal of Food Science proved that nut-based pastes retained their color and flavor longer when stored below 40°F and away from light.
You should avoid:
- Adding milk in the early stages
- Adding white sugar for sweetening
- Not tasting as you prepare the recipe
Pro Tip Pistachio Spread Fix: Always use powdered sugar or syrups to enhance the sweetness of pistachio cream. Never use granulated sugar which is difficult to dissolve. Once the pistachio cream is already blended to perfection and is smooth in texture then add milk, cream, or condensed milk gradually. The correct approach to avoid emulsification is to blend then rest and blend again.
Adding a few drops of pistachio oil can smooth the texture of pistachio cream without effecting the taste.
Learn to make delicious Iced Pistachio Frappe using this pistachio cream.
5. Improper Storage or Oxidation
Fresh pistachio cream has high levels of fats which make them prone to oxidation. As a result, if pistachio cream is not stored properly its taste can become rancid, colors will turn dull, and texture will turn gritty.
You should avoid:
- Storing pistachio cream at room temperature for more than a few hours
- Exposing the cream to air without sealing it
- Using containers that are not air tight
Homemade Pistachio Cream Tip
Always store the pistachio cream properly in an air tight container, In order to prevent its color from fading, always seal the jar with plastic wrap over the surface and then seal the jar. You can keep this cream in fridge to store for up to 10 days. However, if you wish to use it for a longer time period then you can freeze it for up to 3 months. But freezing pistachio cream is dependent on certain rules. To learn more about those, read our detailed blog on Can You Freeze Pistachio Cream?
Learn to store different food items properly through this guide.
Conclusion
In order to master the art of how to make pistachio cream, the first and the for most thing that you need to do it to honor the base ingredient. Each and every step of the recipe matters for the perfect texture and flavor of pistachio cream at FoodvLove. From roasting to blending, and finally storing it properly every instruction must be follow step-by-step.
This blog covers the most common five Mistakes that should be avoided to get the most delicious pistachio cream. With these essential homemade pistachio cream tips, your recipe will turn out to be as delicious as you want it to be.
FAQs
Yes but don't expect the taste to be balance or colors to be visually appealing. The step of peeling the nuts enhances both flavors and color of the pistachio cream.
By adding a few teaspoons of warm milk or neutral oil while blending, you can achieve the desired consistency of the pistachio cream. However, avoid adding too much at once because it may cause emulsification.
Splitting is a natural process. Natural separation is common. Don't forget to stir the jar well before using it.
Or you can fix it by adding the paste back to the food processor then add 1 teaspoon of milk or cream and blend them together. If you still see the separation, this might be due to too much oil. You can fix this by adding dry pistachio powder in the separated paste and blend them together.
If you want to prepare the pistachio cream similar to how professionals make it, you need to start peeling the skin off blanched pistachios for a vibrant color, blend them in a high performing food processor, combine the peeled pistachios and whole milk, then mix melted chocolate and butter to form a velvety pistachio paste.
Beat the heat with this amazing recipe of Pistachio Iced Latte.
Always store your pistachio cream in an airtight container and make sure there is no space for moisture or air to enter the container.
According to the Journal of Food Science, low-temperature storage significantly reduces oxidation and helps preserve taste and color. Store your pistachio cream in the fridge for up to 2 weeks. On the other hand, if you want to store it for longer then keep it in the freezer. It will last for up to 3 months. Always use a clean spoon to scoop out the cream.
Absolutely! You can try different variation to make your pistachio cream vegan or keto-friendly.
Use maple syrup instead of sugar.
Replace regular milk with coconut milk for dairy free option.
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