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Side-by-side jars of pistachio cream vs butter highlighting the difference in texture and color

Homemade Pistachio Cream and Butter

A comprehensive guide comparing pistachio cream and pistachio butter, featuring homemade recipes, expert tips, and advanced baking techniques.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12
Course: Baking Ingredient, Dessert Component, Spread
Cuisine: American, Mediterranean, Middle Eastern
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • - 2 cups blanched pistachios must be completely dry
  • - 3–4 tbsp neutral oil such as grapeseed (for cream)
  • - 1–2 tbsp neutral oil for butter variation
  • - ¼ tsp salt enhances flavor and emulsion stability
  • - 1–2 tbsp powdered sugar optional for sweetness (use 1 tbsp for butter)

Equipment

  • - Food processor (minimum 7-cup capacity, 600+ watts)
  • - Digital thermometer (optional but recommended)
  • - Fine-mesh sieve or tamis (optional for ultra-smooth cream)
  • - Airtight storage containers (glass or food-grade plastic)

Method
 

  1. - Add blanched, dry pistachios to a food processor.
  2. - Pulse until broken into fine crumbs.
  3. - For pistachio butter, continue processing 5–7 minutes until thick and spreadable.
  4. - For pistachio cream, slowly drizzle in oil while processing an

Notes

  • Use grapeseed oil for a neutral flavor that doesn’t overpower pistachio notes.
  • Cold oil may lead to grainy texture; room temperature oil integrates best.
  • For flavor variations, add vanilla bean paste, rose water, or melted white chocolate.
  • Store up to 3 weeks for cream and 6 weeks for butter in the fridge.
  • Freeze for up to 12 months in airtight, freezer-safe containers.