Rich, Creamy Almond Cream Recipe for Desserts

This almond cream—often called frangipane—is full-bodied and luscious. A single bite fills the mouth with buttery, almond-forward flavor and a smooth, custard-like texture that melts as you chew. Its richness and delicate crumb make it a perfect addition to pies, fruit tarts, galettes, almond rolls, and other baked desserts where you want a decadent, nutty layer.

Note: Despite its French name, frangipane is simple to make. This is a no-fuss, one-bowl recipe you can pull together quickly when you want an impressive, reliable filling without stress.

Ingredients

A concise shopping list with common substitutions included. The complete ingredient proportions and instructions are in the recipe section below.

• Almonds. Use almond flour (almond meal) for convenience and a fine texture. If almond flour is hard to find or you prefer to grind your own, you can use whole almonds and process them into a fine meal.
• Sugar. Granulated sugar provides sweetness and helps the cream keep a soft, rich texture. For a thicker, more stable cream, use powdered sugar instead of granulated sugar; if you do use granulated sugar, the addition of a small amount of flour adds volume and helps prevent the filling from becoming too thin when baked.
• Unsalted butter. Butter is essential for the flavor and silkiness of this French-style filling. Use a plant-based butter if you need a dairy-free option, but don’t omit it entirely.
• Egg. The egg is a key ingredient: the yolk adds fat and flavor, the water content adds moisture, and the proteins provide structure so the cream sets during baking and doesn’t run out of pastries.
• Almond extract (optional). Almonds are naturally mild, so a small amount of almond extract delivers the pronounced almond aroma and flavor many recipes aim for. Use sparingly—usually one teaspoon is enough.
• Optional flavorings. A teaspoon of lemon or orange zest adds bright, complementary notes to the almond flavor.

Make It

Important: this recipe contains raw egg and must be baked before serving. If you need an uncooked filling for a no-bake cake or cupcakes, omit the egg and stabilize the mixture by using powdered sugar. For best results, follow one of the two simple methods below.

Method 1: Whisk in a Bowl

This is the quickest, foolproof method for small to medium batches. Measure all dry ingredients into a large bowl, add the melted-and-cooled butter, then whisk in the egg and extracts until smooth.

• Ensure the melted butter has cooled so it won’t curdle the egg when mixed.
• The mixture may appear thin at first because of the melted butter; letting it rest briefly in the refrigerator (15–20 minutes) can firm it up before use.
• This method scales well: double the recipe for larger needs; for very large amounts, consider a stand mixer with the paddle attachment.

Method 2: Food Processor

Using a food processor is ideal when starting from whole almonds. It produces a very fine almond meal and combines all ingredients quickly into a paste-like frangipane.

• Toasted almonds intensify the flavor; if you prefer a paler filling, use blanched almonds.
• The skin on whole almonds gives a slightly darker, nuttier appearance; blanch first if you want a uniform pale color.
• This method works whether the butter is soft or melted and cooled.

Ways to Use Almond Cream

This classic almond cream is extremely versatile. Use it to add texture, flavor, and richness to many desserts. Popular applications include:

• Almond tart with honey glaze
• Filled pastries and sweet rolls
• Pear and almond tart
• Almond-filled babka
• Almond croissants or twice-baked brioche with almond topping
• Rugelach or small galettes topped with fruit
• Mini fruit galettes and individual tartlets

Storage & Freezing

Store unused frangipane in an airtight container in the refrigerator for up to five days. For long-term storage, wrap it tightly in plastic wrap and place it in a freezer bag; frozen frangipane keeps well and thaws quickly in the refrigerator. Label with the date to avoid freezer burn.

Almond Cream | Seriously Easy!

Ingredients

• 1 cup (120g) almond meal (or 1 cup / 150g whole almonds, processed)
• 1/2 cup (100g) granulated sugar (or 1/2 cup / 60g powdered sugar for a thicker result)
• 1 tablespoon flour
• 1/2 cup (113g) melted and cooled unsalted butter
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions

A bowl method

1. In a large bowl combine the almond meal (120g), sugar (100g), and flour. Add the vanilla and almond extract.
2. Stir in the egg, then pour in the melted, cooled butter. Whisk or stir until the mixture is smooth and homogenous.
3. If the mixture seems loose, chill 15–20 minutes to firm before using in your tart or pastry shell. Bake the filled pastry until the frangipane sets and the top is lightly golden.

Food processor method (using whole almonds)

1. Place whole almonds (150g), sugar (100g), and flour (1 tablespoon) in the food processor. Pulse until you have a fine almond powder.
2. Add the cooled butter (113g) and pulse until the mixture forms a paste-like texture.
3. Add the egg and the extracts, processing just until combined and smooth. Transfer to a bowl and use as directed.

Notes

• If the frangipane is too firm after refrigeration, let it warm briefly at room temperature or place the container in a bowl of warm water up to the middle of the container to soften it gently.
• Do not consume raw frangipane that contains raw egg; always bake before serving.