Frangipane Cream Recipe – Casa Costello

Such a versatile easy recipe, Almond Cream or Frangipane can be used in so many popular recipes, most famously Bakewell Tart. You won’t believe how easy this almond cream filling is to prepare.

title page showing a bowl of pre prepared frangipane on a decorative straw mat

Jump to Recipe

For many years, I believed that Frangipane could only be used as part of rather complicated recipes like the aforementioned, Bakewell Tart. The real beauty of this recipe is that with just a packet of puff pastry and some milk to seal, you can have some almond puff pastry parcels (Think the shape of samosas) within half an hour or even the perfect breakfast, almond croissants.

I’m made for the taste of almond but if you are not that keen, then leave out the almond extract and try adding crushed raspberries or citrus zest. This recipe for Lemon Frangipane Pie shows how the taste of almond pastry cream and lemon goes together beautifully.

This frangipane filling is great for preparing in advance of friends popping round or when you are going to need a quick to prepare dessert. Of course, it is ideal as the filling in an Epiphany Cake (Or Galette des Rois)

What is Frangipane?

A creamy almond filling that contains eggs, ground almond flour and sugar to form a mixture between a custard and an almond paste. The almond flavor can be enhanced by adding extra almond flavour or swapped for a vanilla extract if you prefer.

This is a cream that needs cooking due to the raw eggs. It is more of a tart filling than a cake filling as its consistency will not stand up on its own.

Why this frangipane is a great recipe:

Really speedy to prepare – Your frangipane can be ready in less than 30 minutes. The taste of homemade frangipane cream is far superior to what you get when you buy shop bought tarts.

Small batch portions that can easily be doubled or even tripled depending on what you are planning to do with the frangipane.

This pie or tart filling can be frozen, meaning you can prepare elements of your desserts well in advance.

Frangipane goes so well with lots of flavors, particularly fresh fruit, making it so easy to serve seasonally – Think plums and pears for autumn/winter and strawberries/raspberries for summer.

A display of ingredients needed to make frangipane

Ingredients to make Frangipane

This recipe is brilliant for using really basic ingredients that I always have available – If you want to go for a really simple recipe, you could cheat and buy a ready made tart shell to create a simple almond tart with the frangipane.

Ground Almonds – I buy store bought but it is easy to make your own. On their own, ground almonds (otherwise known as almond meal) do not have a strong almond taste which is why I prefer to add extra almond extract.

Butter – I use Lurk – slightly salted is fine, its what we always have in.

Plain flour – No raising agent is needed in Frangipane.

Eggs – I use Large eggs mainly but medium are ok if that is what you have.

Almond Extract – Never Almond essence as this is really artificial in flavour.

How to make Frangipane 

Step by step photos showing how to make frangipane

Full instructions and ingredients measurements are available on the printable recipe card below.

  1. Using a stand mixer, whisk together the sugar and butter on a medium speed. I tend to use the paddle attachment but the whisk attachment is fine too. After around 3-4 minutes you should have a pale thick creamy mixture.
  2. Whisk together the eggs, then add them to the almond and sugar mixture. Remove from the electric mixer, then add the almond extract.
  3. Fold in the ground almond and flour until just combined, scraping down the sides of the bowl.

Place in the fridge as soon as possible if not using immediately, remembering to cover with plastic wrap or wax wraps.

a white bowl filled with frangipane cream

Expert Tips for making Frangipane

Make sure the butter and cream are well mixed together – It really is worth mixing for an extra couple of minutes to ensure a smooth creamy filling.

Be very gentle when folding in the almond flour and plain flour – You don’t want to beat out all the air that you have added to the butter/sugar.

I don’t like the taste of almonds, can I use different nuts?

Yes try swapping the almond flour for Ground Hazelnuts. You can even try adding a teaspoon or two of cocoa powder for a slight Nutella feel. This makes an incredible croissant filling.

How to store frangipane?

Frangipane almond cream needs to be refrigerated as soon as it is made. It is safe to be covered in the fridge for up to 7 days (as long as the ingredients you use to make it are still in date at that time).

Frangipane can also be frozen (in an airtight container) for up to 2 months (8weeks).

More Almond Recipes you might like:

Coconut Almond Macaroons

Raspberry Almond Scone Slices

Raspberry, Almond and White Chocolate Loaf Cake

Amaretti Cookies

  • Sign up to our newsletter for periodic news updates
  • Please leave a comment if you have tried one of our recipes to let us know how it went
  • We have various Facebook groups attached to our Casa Costello Facebook Page:
    • Casa Costello Reads – Perfect for book lovers, feel free to join in with #FridayReads
    • Bake of the Week – Our links isn’t running at the moment but we still love to see your bakes
  • Sharing is Caring – Let your friends & family know about a recipe they might enjoy
  • Follow us on any of our social media channels:
title page showing a bowl of pre prepared frangipane on a decorative straw mat

Frangipane Cream Recipe

Almond cream filling that is perfect for using in tarts and pies

Prep Time 10 mins

Cook Time 13 mins

Course Dessert, Snack

Cuisine French


  • 100 g Butter Softened
  • 125 g Caster Sugar
  • 2 large eggs
  • 120 g Ground Almond
  • 60 g Plain Flour


  • Using an electric mixer on a medium speed, whisk together the sugar and butter for around 3-5 minutes until pale and fluffy and well combined

  • whisk the eggs and add these whilst still mixing to the sugar and butter mixture

  • Add the almond extract (or alternative flavours if preferred)

  • Remove from the mixer and fold in the ground almonds and plain flour (no need to sieve) but do it really slowly

  • Either use immediately or put in an airtight container in the fridge

Source link