a bowl of Pistachio Whipped Cream.

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It’s no surprise to family and friends that I love pistachios.  It is one of my favorite nuts, and I use them in all kinds of recipes like my cranberry pistachio shortbread cookies with white chocolate and cherry and pistachio biscotti.  I also use them in savory dishes – check out my award winning lollipop lamb chops with pistachio pesto and pomegranate seeds.  I love pistachio ice cream too!  

The only thing missing in my mind was pistachio whipped cream!   

This pistachio whipped cream is new and different and completely unexpected.  It is fabulous as a frosting, filling or as a topping on your coffee!  I recently had it on my Ice Cream Sundae Station during a party…the guests went wild for it. Check out my Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream recipe to see how I used it to frost my cupcakes.  

Pro Tip:

Use a dollop on a cup of coffee is pretty spectacular!  Or add it on top of ice cream floats for a delicious and colorful topping.

Ingredients for pistachio whipped cream

Pistachio powder:

Pistachio powder is my new, favorite food find!  It is finely ground pistachio powder that blends into all kinds of recipes.  This was the first recipe I used it in, but not the last.  Note:  you could also use a pistachio paste.  Use what you have but my preference is the powder.

Heavy Cream:  

Also called whipping cream, this is the basis for the whipped cream.

Confectioner’s sugar:

Powdered sugar whips into the cream seamlessly and makes for a delicious sweet finish.  You could use a sugar substitute here like Lakanto’s monk fruit powdered sugar.  This is my brand of choice and eliminates the added sugar in this recipe without an after taste.

Tips for making the perfect whipped cream

A couple of tips for making this the best pistachio whipped cream ever. 

  • Chill the bowl of the stand mixer (if using) and the beaters for 10 minutes in the refrigerator before whipping the cream.  This will speed up the whip time and make the whipped cream lite and airy.  Alternatively, use a hand mixer and chill the beaters and bowl you’ll be using. 
  • Once whipped, taste your cream.  If you want it sweeter, add more sugar.  Even nuttier?  Add a little more pistachio powder or you can also add 1/2 tsp. almond extract to get that “nut” flavor enhanced.

. This whipped cream will hold in the refrigerator for a couple of hours so feel free to whip it up before needed. 

Ingredients for Pistachio Whipped Cream.

How to make pistachio whipped cream

  • Making this whipped cream couldn’t be easier.  Once your bowl and beaters are chilled, add the cold heavy cream to the bowl and start beating on low speed.  This will prevent it from splattering.  
  • Add in the sugar, then the pistachio powder and gradually increase speed.  Continue beating until you get fluffy stiff peaks (or soft gently peaks – your choice).
  • Taste and adjust flavor by adding more sugar if needed.  This is your whipped cream, so make it your own.  Enjoy.

FREQUENTLY ASKED QUESTIONS AND ANSWERS 

Chill the bowl of the stand mixer (if using) and the beaters for 10 minutes in the refrigerator before whipping the cream. Watch carefully for soft to medium peaks and stop mixing immediately when you reach your desired consistency. Over-whipping will cause the cream to separate and become grainy. Keep the finished cream refrigerated and use it within 24 hours for best stability.
Look for Sicilian pistachio paste to produce the greenest hue naturally, but for my recipe, pistachio powder is an excellent choice as it dissolves well and provides consistent flavor without grittiness. Pistachio powder gives the smoothest texture, while paste provides the most intense flavor and natural green color. Ground pistachios can make the cream grainy unless very finely ground. So, feel free to substitute a pistachio paste if that is what you have on hand. Powder is just my preference.
In its purest form, this sweet topping will retain its expected flavor and texture for only a day or two before losing volume. Regular pistachio whipped cream lasts 1-2 days in the refrigerator. However, simply using confectioners’ sugar (aka powdered sugar) instead of granulated sugar for sweetening whipped cream will give you fluffy cream that lasts slightly longer, which is perfect since we’re already using confectioner’s sugar.
Yes, but with limitations. If you want to whip up a batch in advance, you’ll be able to store it in the refrigerator for at least 12 hours and up to 48 hours using this method. For best results when making ahead, slightly under-whip the cream initially, then give it a quick re-whip just before serving to restore volume.

For 1 cup of heavy cream, use 1-2 tablespoons of pistachio powder and 1-2 tablespoons of confectioner’s sugar. Start with less pistachio powder and taste as you go – you can always add more, but you can’t take it out. The confectioner’s sugar not only sweetens but also helps stabilize the cream.  You’ll see that I use one of each but that is my preference.  This is your whipped cream so taste and decide.

Natural pistachio powder often produces a beige or pale green color rather than the vibrant green many expect and will get from a paste. Add a drop or two of food coloring to adjust the hue, if you like!   Use gel food coloring for best results, as liquid coloring can thin the cream. Add just a tiny amount at a time until you achieve your desired shade.

If your cream has just started to separate, immediately add 1-2 tablespoons of cold, unwhipped cream and gently fold it in by hand with a whisk. This can sometimes bring it back together. If it’s fully separated into butter, unfortunately, you’ll need to start over. The key is to stop whipping at soft to medium peaks.
Yes! Adding nut paste or butter to whipped cream can help naturally stabilize it. You can also use Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche to stabilize it. For gelatin stabilization, for every cup of heavy or whipping cream, sprinkle 1/2 teaspoon gelatin over 1 tablespoon cold water. My go to is cornstarch. I always have it on hand and it is easy to use.
whipped pistachio cream on beater.

Did you like this recipe?  If so, please leave a comment and rating below.  I’d love to hear from you.  Looking for other pistachio inspired desserts?  Try some of these:

Almond Milk Pistachio Ice Cream

Cherry and Pistachio Biscotti

Cranberry Pistachio Shortbread Cookies with White Chocolate

Mini Pistachio Ice Cream Sandwiches

Raspberry and Pistachio Semifreddo

The Best Pistachio Ice Cream

a bowl of Pistachio Whipped Cream.

Pistachio Whipped Cream

If you haven't tried pistachio whipped cream, you are missing out. Using just three ingredients, this whipped cream comes together in minutes
5 from 3 votes
Prep Time 6 minutes
Cook Time 0 minutes
Total Time 6 minutes
Course Dessert
Cuisine General
Servings 2 Cups

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 2 Cups Heavy cream
  • 2 Tbsp. Confectioner’s sugar
  • 2 Tbsp. Pistachio powder

Instructions
 

  • Add the heavy cream to the bowl of a standing mixer or if you are using a hand mixer, into a large bowl. Start mixing on low. Add the sugar and let mix for about 30 seconds. Then add the pistachio powder and continue mixing until stiff peaks form and it is the consistency of whipped cream.
  • Taste. If needed, add a little more sugar.
  • Use on and in your favorite recipes.
Keyword dessert, frosting, topping
Tried this recipe?Let us know how it was!