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Pistachio Cream

Use this recipe when making our White-Chocolate Pistachio Cake.

  • Yield: Makes about 2 1/2 cups

Source: Martha Stewart Weddings, Spring 2006


  • 1 1/2 cups sweetened pistachio paste
  • 1 cup heavy cream


  1. Put pistachio paste and cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until smooth. Refrigerate airtight overnight. Bring to room temperature; beat until medium-stiff peaks form.

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