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.

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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.

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 

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.

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