Homemade Pistachio Cream
Pistachio paste and heavy cream blend into a thick, creamy topping for cakes, ice cream, fruit tarts, or a spoon.
Prep 5 min · Makes about 2 cups
Ingredients
- 4 1/2 ounces Homemade Pistachio Paste, chilled to about 40°F
- 12 ounces heavy cream
Directions
Add the pistachio paste and cream to a measuring cup, blending vessel, or jar that is only wide enough to fit the head of an immersion blender. In a container that is too roomy, the cream will sit too shallow for the blender to catch it well; in one that is too tight, the blades will not get down to the paste on the bottom. You can also make it in a food processor bowl. Blend until the mixture turns smooth and thick, with a frosting-like consistency. The timing will depend quite a bit on your equipment, so watch the texture closely and stop when the cream has enough body. Use right away on cake, ice cream, or fresh fruit tarts, or spoon it into an airtight container and refrigerate for up to 1 week.