loaves & such

Homemade Frangipane Recipe (Almond Cream)

Frangipane — which is the gooey inside of an almond croissant — is outrageously delicious and a great recipe to have in your repertoire. Frangipane is easier to make than it sounds, and this homemade frangipane recipe is quick, simple and versatile for so many desserts.

Frangipane Recipe

If you’ve ever had frangipane, then you have had IMO one of the best food experiences accessible in this life. Frangipane is a sweet, buttery almond pastry cream that’s a star part of so many incredible baked goods. You probably know it best as the gooey filling in an almond croissant – so good.

This frangipane recipe is easy to make and particularly flavorful thanks to vanilla and almond extract. You can make the frangipane recipe with just a fork and a bowl (though you can use a mixer or food processor if you’d like). It only takes 7 ingredients, and they’re pretty much all pantry staples.

This is my go-to frangipane recipe. I’ve used it in some of my all-time favorite recipes like frangipane brownies, bakewell blondies and the viral frangipane blondies that have more than 100 five-star reviews. I can’t wait for you to try this frangipane recipe – I’m confident you’ll fall in love with it, too.

This post is all about the best easy and flavorful frangipane recipe.

Homemade Frangipane Recipe (Almond Cream)

What is frangipane (almond cream)?

Frangipane (also called almond cream) is a French almond paste that sounds fancy but is ridiculously easy to make and oh so flavorful. It was created in the 16th century by French pastry chefs, who were inspired by an almond-scented perfume an Italian nobleman created to perfume gloves in Paris. The nobleman’s name was Frangipani, hence frangipane.

Also fun fact – Halsey’s real name is Ashley Nicolette Frangipane. So the odds she descends from almond royalty have gotta be fairly high, right?

Frangipane is so easy to make and is a great addition to any baker’s repertoire. You can make it in one bowl without a hand mixer (though you can use one if you’d like). It comes together similar to cookie dough: you cream together softened butter and sugar with a fork, add an egg, vanilla and almond extracts, and then stir in almond flour and salt.

What can I use frangipane in? Frangipane recipes!

Frangipane is often used as a star filling in pastries and tarts. You can also get creative and bake it into blondies, brownies, toast, whatever your lil heart desires. The only real limitation with frangipane is that it needs to be baked since it has egg in it, so you can’t use it in a frosting or other non-baked sweets.

Here are some great frangipane recipes from myself and bakers I admire:

Ingredient List

Why you’ll love this recipe

Frangipane Recipe Variations (let’s get funky)

How to make frangipane

Step 1: Using just a fork, food processor, or a hand mixer or stand mixer, cream the softened butter with the sugar until creamy and slightly softer in color.

Step 2: Thoroughly mix in the eggs, vanilla extract and almond extract. There might still be a little separation between the butter/sugar and the liquid ingredients, but that is okay.

Step 3: Thoroughly mix in the almond flour and salt until you have one uniform, smooth almond cream. Since there’s no gluten in almond flour, you can really stir and work in the flour without any fear that the frangipane is going to get tough from gluten development.

Step 4: Use immediately in a recipe, or store in the fridge for three days or freezer for up to three months. Let the frangipane get close to room temperature before using.

Frangipane Recipe Frequently Asked Questions (FAQs)

What’s the difference between frangipane and marzipan

Both frangipane and marzipan are made with almonds and have distinct almond flavors, but have very different textures and uses. Frangipane is creamy and spreadable while marzipan is thicker, harder and denser. Frangipane is used in tarts and pastries while marzipan is used to form into shapes almost like a candy.

What is the taste and texture of frangipane (almond cream)?

Frangipane tastes like sweet, buttery almonds. The almond flavor is strong but not overwhelming. Frangipane’s texture is creamy and spreadable.

What can I use frangipane in?

Frangipane is great in so many desserts from tarts to blondies, galettes and more. Check out the “What Can I Use Frangipane In?” section above for recipe recommendations!

How do I store frangipane?

You can keep frangipane in the fridge for 3 days, or freezer for three months. Just let it get close to room temperature before using in baking.

If you make this frangipane, please leave a rating and review below. Follow along and for new recipes on Instagram or TikTok at @loaves.and.such! Happy baking, friends 🙂

Homemade Frangipane Recipe (Almond Cream)

Recipe rating: 5.0 from 1 votes
Recipe by Maddie | loaves & such
Servings

Enough for a tart, or for two batches of frangipane blondies/brownies
Tme

7

minutes

Frangipane sounds hard to make, but it’s actually quite simple! This homemade frangipane recipe is quick, easy and versatile for so many desserts.

NOTE: this recipe makes a great amount for a tart, but it is double what is needed for frangipane blondies, frangipane brownies and bakewell blondies. You can easily cut the recipe in half, or freeze half for later!

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 stick (113 grams) unsalted butter, softened

  • 2/3 cup (132 grams) granulated sugar

  • 2 eggs, at room temperature

  • 1/2 tsp. vanilla extract

  • 1/2 tsp. almond extract

  • 1 1/3 cup (132 grams) almond flour

  • 1/8 tsp (2 hearty pinches) salt

Directions

  • Cream the softened butter with the sugar until creamy and slightly softer in color. You can do this with just a fork, a food processor, or a hand mixer or stand mixer.
  • Thoroughly mix in the eggs, vanilla extract and almond extract. There might still be a little separation between the butter/sugar and the liquid ingredients, but that is okay.
  • Thoroughly mix in the almond flour and salt until you have one uniform, smooth almond cream. Since there’s no gluten in almond flour, you can really stir and work in the flour without any fear that the frangipane is going to get tough from gluten development.

    Use right away, or store in the fridge for three days or the freezer for three months. Let the frangipane come close to room temperature before using.

Notes

  • NOTE: this recipe makes a great amount for a tart, but it is double what is needed for frangipane blondies, frangipane brownies and bakewell blondies. You can easily cut the recipe in half, or freeze half for later!

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