Frangipane (Almond Cream)
Frangipane is one of those quiet little baking wonders — simple to make, endlessly adaptable, and always far more impressive than the effort it takes. At its core, frangipane is a velvety almond cream filling made from butter, sugar, eggs, and almond flour. Once tucked under fruit or spread inside a pastry shell, it becomes a delicious, comforting treat.
Pastry Perfection – Elevated!
| Signature Pastries | Fruit-Forward Favorites |
|---|---|
| Almond Croissant | Stone Fruit Galette |
| Mini Galette Cookie | Mixed Berry Crumble |
| Strawberry Almond Croissant Toast | Puff Pastry Cherry Handpie |
Frangipane (Almond Cream)
If you’ve never made frangipane at home, this recipe rewards you instantly. One bowl, a quick mix, and suddenly you have a filling that makes anything taste like a bakery treat. Whether you’re layering it under summer strawberries or spreading it inside a rustic tart, frangipane is the easiest way to add a touch of elegance to your baking.
Ingredients
- 6 tablespoons unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup King Arthur Almond Flour
- 3 tablespoons King Arthur All-Purpose Flour
- 1 large egg at room temperature
- 2 teaspoons almond extract
Instructions
- In a medium bowl or the bowl of a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed. Mix in the flours, egg, and almond flavoring until just combined. Set aside.
Notes
Yields: 1 3/4 cups
Storage: Store leftover unbaked frangipane in the refrigerator, covered, for up to 1 week, or freeze for up to 2 months.
This recipe is adapted from the King Arthur Frangipane (Almond Cream) recipe.
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