Homemade Pistachio Cream Recipe

An immersion blender makes this nutty, pale green whipped cream thick and stable.

Photographs: Vicky Wasik

Why It Works

  • Thick, homemade pistachio paste provides a concentrated dose of flavor and sweetness.
  • An immersion blender or food processor will limit aeration, creating a thick and stable cream.

This smooth, pale green chantilly is essentially just homemade pistachio paste whipped with cream. Rather than using traditional mixing methods that aerate the cream with a whisk or stand mixer, this recipe relies on an immersion blender or food processor to limit aeration. This makes for an especially creamy, thick, and stable whipped cream that can be held for up to a week in the fridge. It's the perfect topping for ice cream sundaes, fresh fruit tarts, pancakes, and French toast, or try it dolloped over a slice of pistachio cake!

Recipe Facts

Active: About 2 mins
Total: 5 mins
Makes: 2 cups

Rate & Comment


  • 4 1/2 ounces Homemade Pistachio Paste (about 1/2 cup; 127g), chilled to about 40°F (4°C)
  • 12 ounces heavy cream (about 1 1/2 cups; 340g)


  1. Place the pistachio paste and cream into a measuring cup, blending container, or jar just large enough to accommodate the head of an immersion blender. If the container is too large, the cream layer will not be deep enough for proper blending. If the container is too small, the blades will not reach the paste at the bottom of the jar. Alternatively, the ingredients can be placed in the bowl of a food processor.

  2. Process until the mixture is creamy and thick, like a frosting; the time can vary substantially depending on the equipment itself, so closely monitor the texture and body of the cream to find the ideal timing for your equipment. Use immediately, as a topping for cake, ice cream, or fresh fruit tarts, or transfer to an airtight container and refrigerate for up to 1 week.

Special equipment

Immersion blender or food processor


The flavor and color of this cream will naturally vary depending on the type and freshness of the pistachios used for the paste, as well as the processing style of the paste (such as raw or toasted nuts), and its age (freshly made paste will be lightest in color). If achieving a specific color is of importance to a dessert, don't hesitate to doctor the cream with a drop of gel paste.

Make-Ahead and Storage

In an airtight container, the cream will keep for up to one week in the fridge.

This Recipe Appears In