French Almond Cream (Frangipane)

Almond cream is a French sweet almond filling used in cakes, tarts, croissants and more. Just 10 minutes and 5 ingredients.

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Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: cups

Calories: 1075kcal

For best results, weigh ingredients with a kitchen scale.

In the bowl of a stand mixer with paddle attachment or large bowl using a hand mixer on medium speed, beat the butter and sugar until light and creamy.
One at a time, add the eggs beating on low each time until each one is fully incorporated. Add the vanilla with the last egg.
Fold in the almond meal and plain flour with a spatula.
Almond cream must be baked before consuming - 15 minutes or up to 40 minutes depending on what you're using it in. Use it to fill tart shells or croissants.
The almond cream can be stored in the fridge in an airtight container for up to 3 days or the freezer for up to 3 months.
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Try other nuts like pistachio, walnut or hazelnuts. Process in a food processor giving them time to cool every so often or you'll accidentally make nut butter instead.
Yield: Makes 2 ⅔ cups
This recipe can be easily scaled to double or half. Two thirds of this recipe works well for a 9 inch tart (depending on it's depth).
Allergens: Nuts, eggs, dairy, wheat, gluten.
Nutrition information shown is for a full batch.

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