A rich, pipeable pistachio cream filling for doughnuts. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 2 1/2 cups; fills 12 doughnuts.
Pistachio Cream Filling
Baking
Frostings fillings toppings
Origin: Tahitian
Vanilla: Extract
Easy
A rich, pipeable pistachio cream filling for doughnuts. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works. Makes about 2 1/2 cups; fills 12 doughnuts.
Prep
10 min
Cook
5 min
Chill
1 hr
Total
1 hr 15 min
Yield
12 doughnuts
Diet
—
Ingredients
Adjust yield
doughnuts
Ingredient amounts change with yield. Follow the recipe instructions for times, temperatures, and equipment.
- 4.0 oz (113.0 g)white chocolate, finely chopped
- ½ cup (120.0 ml)heavy cream
- ⅓ cup (90.0 g)pistachio paste
- 1.0 tsp (5.0 ml)VanillaGoods pure vanilla extract
- ⅛ tspfine sea salt
Make it at home
- Must-have Farberware Stainless Saucepan A heavy base heats evenly so dairy and sugar don't scorch. View on Amazon › (opens in a new tab)
- Makes it easier OXO Balloon Whisk Lump-free batters and silky custards. View on Amazon › (opens in a new tab)
- Specialty ingredient SICANIA Pistachio Cream Real Sicilian pistachio for full, nutty flavor. View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit this recipe.
Instructions
- Put the white chocolate in a heatproof bowl. Bring the cream just to a simmer, pour it over, and let stand for 3 minutes.
- Stir until smooth, then stir in the pistachio paste, vanilla, and salt.
- Refrigerate until thick, about 1 hour, then beat for 30 seconds until creamy. Spoon the filling into a piping bag fitted with a long filling tip. Poke a small hole in the side of each cooled doughnut and pipe in about 2 tablespoons, until the doughnut feels heavy.
Tips
- Vanilla swap: use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
- Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.
- Storage: Refrigerate the filling, covered, for up to 3 days. Serve filled doughnuts the same day and keep them chilled.
Recipe FAQ
How long does it take to make pistachio cream filling?
Plan on 10 minutes of prep and 5 minutes of cooking, plus 1 hour to chill. It makes about 2 1/2 cups; fills 12 doughnuts.
How should I store pistachio cream filling?
Refrigerate the filling, covered, for up to 3 days. Serve filled doughnuts the same day and keep them chilled.
Can I use a different form of vanilla?
use vanilla bean paste 1:1 in place of the extract for visible specks, or the seeds of 1 vanilla bean for each tablespoon of extract.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
130
Calories / serving
10.3g
Fat
7.8g
Carbs
2.0g
Protein
6.6g
Sugar
Whole recipe (12 servings): ~1560 cal · 124g fat · 94g carbs · 24g protein · 79g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Per serving · 130 calories
What it takes to burn one serving
- Brisk walking 25 min·1.5 mi·~2950 steps
- Walking uphill or incline treadmill 18 min·0.9 mi·~1800 steps
- Moderate cycling 13 min·2.6 mi
- Swimming laps 18 min
- Jogging 13 min·1.1 mi·~2100 steps
- Stair climbing 12 min·~1100 steps
- Dancing 21 min
- Bodyweight circuit training 13 min
- Cleaning, errands, or playing with the dog 30 min
Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.
Made with VanillaGoods
Recipe Rating
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