If you love all things almond-flavored, you need to learn how to make Frangipane. This versatile and spreadable almond cream filling is a classic French recipe responsible for flavoring almond croissants, adding chewy almond goodness to fruit tarts, and so much more.
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If you’re anything like me, the mere smell of amaretto or almond extract makes my heart singl. I can’t help it; almond-flavored treats are SO GOOD! Almond lattes, honeyed almond plum cake, almond butter cookies, and almond-flavored buttercream are just a few of my favorites.
(PSSST! If you want to try a fun experiment, try using a 50/50 mix of vanilla and almond extract in favorite dessert recipes like chocolate chip cookies or blueberry pound cake — the almond flavor is awesome!)
But if you really want to open a whole WORLD of almond-flavored possibilities, this homemade frangipane recipe is your ticket. Simply made with just 6 basic ingredients, this single recipe can be used in dozens of baking applications. Better yet, you only need about 5 minutes of active time to make it!
What is Frangipane?
Frangipane is a delightfully rich almond filling that originated in France and is cherished in the world of French pastry. This spreadable cream is made from a blend of butter, sugar, eggs, flour, and ground almonds, which are mixed together to create a luscious, sweet paste.
Not only does it boast a luxuriously soft and moist texture when baked, but it also carries the subtle, aromatic amaretto flavor that pairs beautifully with a variety of fruits and pastries. In a galette des rois king cake, a tarte bourdaloue, almond cream cake or frangipane tarts with fresh fruit - there's an infinite amount of traditional French pastries to make!
As a home pastry chef, mastering this almond cream recipe with simple ingredients opens the door to many sophisticated and elegant desserts. From the classic French apple tarte frangipane that showcases a sweet pastry shell filled with this almond cream and topped with fruit, to being layered within the folds of puff pastry to make almond croissants, almond frangipane adds depth and richness to anything it touches.
⭐ Why You’ll Love This Frangipane Recipe
- Quick & Easy - You only need about 15 minutes to make a batch. Just measure, mix, and go!
- Delectably Versatile - Whether you want to make cakes, cookies, pies, tarts, or other pastries, almond frangipane has your back.
- Easy to Tweak - While this recipe for frangipane is stellar as written, there are plenty of ways to make it your own. Read on below for some easy variations!
🍴Ingredients
- Unsalted Butter - For the most authentic French patisserie flavor, opt for cultured, European-style, grass-fed, organic butter.
- Granulated Sugar - Plain white sugar adds sweetness while allowing the almond flavor to shine. Additionally, the lower moisture content and larger grains of white sugar are more effective at trapping air when creaming the butter, which results in a frangipane that rises more and gets a crackly, crisp topping when baked.
- Ground Almonds - You can use store-bought almond meal or almond flour, or grind your own whole or sliced almonds in a food processor until they’re fine.
- Eggs - I use large eggs unless otherwise specified, so if you’re using liquid eggs you’ll need a scant ¾ cup.
- All-Purpose Flour - This helps to bind the almond cream filling together.
- Vanilla Extract - Adding a splash of vanilla gives the frangipane an aromatic warmth that I find intoxicating. Feel free to swap in an equal amount of vanilla paste instead.
See the recipe card below for a full list of main ingredients and measurements for making creme frangipane.
⏲️ Substitutions & Variations
- Gluten-Free - Swap in your favorite cup-for-cup gluten-free all-purpose flour blend (preferably one with xanthan gum) to make a celiac-friendly frangipane filling. Just be sure to let the frangipane rest for a minimum of 30 minutes (put it in the fridge if it’ll be longer) to allow the flour to properly hydrate.
- Dairy-Free - You’re welcome to swap in cultured vegan butter if you’re lactose-intolerant.
- Different Nuts - While almonds are traditional, this recipe also works with other nuts. My favorite is hazelnuts, but pistachios are also a great option.
- Nut-Free - You can make a pretty close approximation of this almond cake filling by using semolina flour or rice flour in place of the nuts. If you go this route, I suggest adding a teaspoon of artificial almond flavor to keep it 100% nut-free while still getting the original flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make French Almond Cream: Step-by-Step Instructions
There are so many good recipes that rely on this almond pastry cream that you’ll have no shortage of ways to use it. From traditional frangipane almond tarts to croissants aux amandes, King Cakes to British Bakewell tarts, this versatile filling is a delightful addition to many different recipes. Here's how it's made!
Step 1: Cream. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy.
Step 2: Alternate Almonds & Eggs. Add the almond flour in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.
Step 3: Finish. Add the flour and vanilla extract - mixing to combine. Transfer to a container and refrigerate until ready to use.
👩🏻🍳 Expert Tips
- Make sure your butter and eggs are at room temperature. This makes it much easier to mix the almond pastry cream thoroughly without overdeveloping the gluten.
- Let it rest. Allowing the almond pastry filling helps the flour rehydrate and the sugar to dissolve, yielding puffier results upon baking.
- Soften to spread. Before using refrigerated frangipane, allow it to sit on the counter until soft and spreadable. This is particularly important for spreading it on raw pastry dough — if it’s too cold, it will tear the dough.
❄️ Storing Instructions
- Can frangipane be made in advance? Absolutely, it can be made in advance!
- Does it need to be refrigerated? And yes, it does need to be refrigerated due to the raw eggs. It should keep well in an airtight container in the fridge for about a week.
- Can Frangipane be frozen? Yes, it can also be frozen for up to 2 months.
💭 Recipe FAQs
While both use almonds as the primary ingredient, these two ingredients are quite different. Marzipan is made from almonds that have been ground into a paste with a hefty amount of sugar. The resulting mixture is firm and moldable, perfect for shaping into mushrooms for a yule log or rolling into balls and dipping in chocolate for almond confections.
Frangipane is more of a custard or cream that is enriched with eggs and butter. As such, it must be cooked before eating. It’s also softer and more spreadable than marzipan. All that said, they both boast a yummy almond flavor!
Frangipane (or almond cream) is a French invention with a name inspired by an Italian family. The Marquis Muzio Frangipani was a perfumer who scented leather gloves (and other leather products) with an almond-scented perfume in the 1500s.
I haven’t yet cracked the code on how to make this almond filling recipe egg-free, but you can definitely use high-quality vegan butter in place of the regular butter. It’s possible that a liquid vegan egg substitute may work well — I just am not sure which one to try.
Most often, this almond cream filling uses AP flour as a binder, rendering it not safe for celiacs. HOWEVER, you’re welcome to make it gluten-free. I’ve offered instructions on how in the “substitutions and variations” section above.
Absolutely! The pear frangipane tart I made for my final pastry school project is made with hazelnut frangipane and it is dee-licious. You can also swap in other nuts if you prefer. Now that I’m thinking about it, a pistachio frangipane sounds perfect for spring! 🤔
Yes, this recipe for frangipane needs to be cooked on account of the raw flour and raw eggs. If you don’t rush the creaming step where the sugar creates air bubbles in the butter, it does have a bit of leavening power and will rise slightly during cooking.
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Almond Cream (French Almond Frangipane)
Equipment
Ingredients
- ½ Cup (115 g) Unsalted Butter, Room Temperature
- ½ Cup & 1 Tbsp (115 g) Granulated Sugar
- 1 Cup (112 g) Ground Almonds
- 2 Eggs, large, room temperature
- 1 Tablespoon All-Purpose Flour
- 1 teaspoon Vanilla Extract
Instructions
- Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy.½ Cup Unsalted Butter, ½ Cup & 1 tablespoon Granulated Sugar
- Add the hazelnut or almond flour in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.1 Cup Ground Almonds, 2 Eggs
- Add the flour and vanilla extract - mixing to combine. Transfer to a container and refrigerate until ready to use.1 Tablespoon All-Purpose Flour, 1 teaspoon Vanilla Extract
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