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    Dutch Apron Bakery
    PO Box 56
    213 4th Avenue NE
    West Bend, IA 50597

    Dutch Apron Bakery white cake roll swirl

    Homemade Pistachio Cream Recipe

    Ingredients
    • 1 1/4 c. raw, unsalted pistachios, shelled
    • 3 tbsp. unsalted butter
    • 3/4 c. whole milk or cream, divided
    • 4 oz. high-quality white chocolate, chopped
    • 2 tbsp. powdered sugar
    • 1/4 tsp. kosher salt
    Instructions
    1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
    2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
    3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
    4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
    5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
    6. Blend on high for 30-60 seconds, scraping sides as needed.
    7. Refrigerate in an airtight container for up to 2 weeks.

    Homemade Whipped Topping Recipe

    Ingredients
    • 1 c. heavy whipping cream
    • 3 tbsp. sugar
    • 1 tsp. vanilla extract
    Instructions
    1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.