A quick, easy recipe for homemade Pistachio Whipped Cream — the perfect way to elevate your desserts.
Whipped cream is a classic topping that adds light sweetness and a creamy finish to many desserts. Folding in pistachio cream brings a delicate, nutty flavor that turns simple desserts into something special. A dollop over a rich Torta Tenerina chocolate cake or a silky pistachio cheesecake instantly enhances the experience.
Ingredients
This recipe uses just a few ingredients and comes together quickly. Exact measurements are listed in the recipe card below.
- Heavy whipping cream — very cold. Chilled cream whips better and holds structure.
- Homemade pistachio paste — or use a caramelized pistachio paste for a deeper, sweeter flavor.
- Powdered sugar — adds sweetness and helps stabilize the whipped cream.
- Vanilla extract — for a touch of warmth and balance.
Make It
- Chill your mixing bowl and beaters in the refrigerator or freezer for 10–15 minutes.
- Pour the very cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla. Begin whipping on low, increase to medium, then to high speed. Whip until the cream thickens and forms clear, defined marks from the whisk (stiff peaks).
- Gently fold in the pistachio cream until evenly combined, taking care not to deflate the whipped cream.
Tips and notes to keep in mind
- If the pistachio cream is too thick to fold in, thin it by mixing a small amount of the whipped cream into the pistachio cream in a separate bowl, then fold it back in.
- Do not overwhip. If the cream is overwhipped it will deflate and become grainy; stop when you reach stiff peaks with clear marks from the whisk.
Yields
This recipe yields about 2 cups. Double or halve the ingredients as needed.
Storing
Serve immediately for best texture, or store in an airtight container in the refrigerator for up to 3 days.
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Pistachio Whipped Cream Recipe
Light and creamy pistachio-infused whipped cream.
Prep Time 15
Cook Time 5
Servings 2 cups
Author Dikla Levy Frances
Ingredients
- 2 Cups (480ml) Heavy cream, very cold
- 4 Tablespoons (30g) Powdered sugar
- 1 teaspoon Vanilla extract
- 1/2 Cup (120g) Pistachio cream
Instructions
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Place a large bowl and the beaters in the refrigerator or freezer about 15 minutes before starting.
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Pour the chilled cream into the bowl and add the powdered sugar and vanilla.
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Whip starting on low speed, gradually increasing to medium and then high. Continue until the cream thickens and reaches stiff peaks.
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Fold in the pistachio cream gently until combined.
Notes
- If the pistachio cream is too thick to fold in, thin it with a small amount of the whipped cream in a separate bowl before combining.
- Do not overwhip the cream; overwhipping can cause it to collapse and become grainy.
- Store refrigerated for up to 3 days.