Homemade Italian-Style Pistachio Cream

Ingredients:
1 cup unsalted shelled pistachios (preferably blanched)
1/2 cup powdered sugar
1/4 cup honey (or more for desired sweetness)
1/4 tsp vanilla extract
2 tbsp milk (or more for a smoother consistency)
Pinch of salt
2 tbsp vegetable oil or pistachio oil (for a smoother texture)
1/4 cup heavy cream (optional for extra creaminess)
Instructions:
1. Prepare the Pistachios:
If your pistachios are not already blanched (without skins), you can blanch them yourself by boiling them in water for about 1-2 minutes, then peeling off the skins.
Dry the pistachios thoroughly using a paper towel.
2. Make the Pistachio Paste:
Place the pistachios in a food processor or high-powered blender. Pulse until the pistachios are ground into a fine meal.
Add the powdered sugar, pinch of salt, and honey to the ground pistachios. Continue processing until a thick, smooth paste forms. Scrape down the sides of the bowl as needed.
3. Add the Liquids:
Add the vegetable oil or pistachio oil to the mixture. This will help the paste become smoother and creamier.
Gradually add the milk, 1 tablespoon at a time, until you reach your desired consistency. If you prefer a thinner, spreadable cream, you can add more milk or a little extra cream.
4. Finish the Cream:
Stir in the vanilla extract, and if you're using heavy cream for extra richness, add it at this point. Blend again until fully combined and smooth.
Taste and adjust the sweetness by adding more honey or powdered sugar if desired.
5. Store the Pistachio Cream:
Transfer the pistachio cream into a clean, airtight jar or container.
Store in the refrigerator for up to 2 weeks. The cream will thicken slightly when chilled but can be softened by bringing it to room temperature or stirring in a little extra milk.