Blanch the pistachios in hot water for 2 minutes, then drain and cool.

Remove the skins from the pistachios by rubbing them with a kitchen towel.

Place the peeled pistachios in a food processor and pulse until they form a smooth paste.

Add the powdered sugar and blend until well combined.

Gradually add the softened butter and blend until creamy.

Pour in the heavy cream and blend until smooth and fluffy.

Add the vanilla extract and a pinch of salt, mixing until fully incorporated.

Taste and adjust sweetness if necessary by adding more powdered sugar.

Transfer the pistachio cream to an airtight container and refrigerate for at least an hour before serving.