Frangipane (Almond Cream)
Sweet almond filling used in pastries and desserts.
Servings: 1 batch
Ingredients
- 1 ½ sticks Unsalted Butter 169g (room temperature)
- ¾ cup Granulated Sugar 150g
- 2 large Eggs (room temperature)
- 1 ⅓ cups Almond Flour 160g (ground almonds)
- 1 tablespoon All-purpose Flour
- 1 teaspoon Vanilla Extract (optional)
- 1 teaspoon Almond Extract
Instructions
- Cream the room temperature butter and sugar together until light and fluffy. It's easiest to use a stand mixer or electric whisk, but you can also do it by. hand if you prefer.
- Add the eggs, one at a time, beating in between each addition.
- Add the vanilla and almond extract and mix until combined.
- Mix in the almond meal and flour until totally incorporated. It should be a thick, grainy paste.
- Transfer to a piping bag to make it easier to put into your desserts or pastry case. Bake according to your recipe instructions.
Notes
Ingredients Notes:
-
- Butter - You can use salted or unsalted butter according to your preference. Make sure the butter is at room temperature.
-
- Sugar - Regular granulated sugar (caster sugar in UK).
-
- Eggs - Large eggs and free range if possible.
-
- Almond Flour - You can usually find it in most grocery stores in the baking aisle. Alternatively, you can grind up whole almonds in a food processor until have a fine, sandy texture.
-
- Flour - All-purpose flour. You can sub for other flours or leave it out if preferred.
-
- Almond Extract - Pure almond extract.
-
- Vanilla Extract - Vanilla extract or vanilla bean paste (optional)