0 hours 5-6 mins
0 hours 0 mins
0 hours 5-6 mins
2 Cups heavy cream
2 Tbsp. Confectioner’s sugar
2 Tbsp. Pistachio powder
1. 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.
2. Taste. If needed, add a little more sugar.
3. Use on and in your favorite recipes.
NOTES: 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 way I used it. 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’ve also used it on my ice cream sundaes for a fun twist. I recently had it on my Ice Cream Sundae Station during a party… the guests went wild for it.
You can purchase the powder right on my shop and the possiblities for it’s use are endless. Check out my Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream (this is awesome) or my Chocolate Dipped Pistachio Macaroons.
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 before whipping the cream. This will speed up the whip time and make the whipped cream lite and airy.
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. Enjoy!