Almond Cream (Frangipane) Recipe

Frangipane cream filling in glass bowl on napkin with egg shells on counter top and bowls of ingredients.

5 from 1 vote

This sweet nutty Frangipane Almond Cream Filling is so incredibly versatile. Made in under ten minutes it can be flavoured in many different ways and is incredible as a tart filling with fruit.

Yield: 360g/1.5 cups

Prep Time10

Total Time10

Course: Dessert

Cuisine: French

Servings: grams

Calories: 1364kcal

Author: Emma Duckworth

Ingredients

115 g unsalted butter room temperature
100 g granulated sugar
2 large eggs room temperature
100 g ground almonds
40 g plain flour (all-purpose)
½ teaspoon fine salt

Metric - US Customary

Instructions

Making the Almond Cream using a food processor

Add the whole almonds and sugar to a food processor and grind. Pulse the nuts until they are a coarse consistency. Don't over process otherwise you'll have nut butter!
Add in remaining ingredients and process. Add in the butter, eggs, flour and salt to the ground nuts and process until smooth. Scrape down the base and sides of the bowl half way through.
Note: (If using ground nuts instead of whole nuts, then add all ingredients to the food processor at once and process until combined).

Making the Almond Cream with a Stand Mixer or Hand-Held Beaters

Cream the butter and sugar together. In a the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until pale and creamy.
Add remaining ingredients. Add the whisked eggs and beat until combined. Scrape down the sides of the bowl. Add the almond meal, flour, salt, and mix until combined.

Making the Almond Cream by Hand

Combine sugar, ground almonds and flour. In a mixing bowl, add the sugar, ground almonds, flour and salt and whisk together.
Add in butter and eggs and whisk together. Into the dry ingredients add the butter and eggs. With a whisk, whip the ingredients vigorously together. It may take a minute or two of whisking until everything is well combined.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To Store: If making ahead, then immediately store the Almond Cream in an airtight container or dish covered with plastic wrap in the fridge for up to 1 week.

To Freeze: Almond cream freezes really well. Store in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator and bring to room temperature before using.

Adding flavourings for all 3 of the methods above: If adding citrus zest (lemon or orange), then rub the zest into the sugar to release the oils before using. If adding extract (1 teaspoon of vanilla or almond), then add it in at the same time as the eggs.

TIP 1: Your butter and eggs have to be at room temperature for the Almond Cream to be mixed properly.

TIP 2: For a rustic filling make it from scratch with whole almonds or other nuts in a food processor.

TIP 3: For a smooth, creamy filling, make it with almond flour using any of the three methods.

Nutrition