This Quick Frangipane is a simple almond cream filling made in minutes with just a few pantry staples. Traditionally used in classic French and Italian pastries, frangipane is rich, nutty, and lightly sweet, with the perfect balance of almond and vanilla flavors.
This post may contain affiliate links, which means I may make a small commission off items you purchase at no additional cost to you.
Spread it inside tarts, layer it under fruit in galettes, or use it as a filling for puff pastry-this easy frangipane recipe is a must-have for home bakers who want to bring a touch of patisserie magic to their desserts without fuss.
Check out also this Crema Pasticcera (Italian Custard) and this Pasta Frolla (Italian Shortcrust Pastry Dough).
Jump to:
🧾 Ingredients Notes
- Unsalted Butter - Adds richness and creates a smooth base. Make sure it's softened for easy creaming.
- Granulated Sugar - Sweetens the almond cream without overpowering the nutty flavor.
- Almond Meal - Finely ground almonds give frangipane its signature flavor and texture. Use almond flour if you prefer a finer texture.
- Egg - Binds the ingredients and helps the mixture bake up fluffy and set.
- Vanilla Extract - Adds warmth and depth to the flavor.
- Almond Extract - Boosts the nutty flavor for that authentic frangipane taste.
- All-Purpose Flour - Helps stabilize the cream and gives it a slightly firmer structure when baked.
See the recipe card for quantities.
🍳 Substitutions
- Butter → Use dairy-free margarine for a vegan-friendly version.
- Almond Meal → Replace with hazelnut or pistachio meal for a different nutty twist.
- Sugar → Swap with light brown sugar for a deeper caramel flavor.
- Egg → Use a flax egg or aquafaba for a plant-based alternative (texture will be slightly different).
🥣 Variations
- Citrus frangipane - Add lemon or orange zest for brightness.
- Chocolate frangipane - Mix in 1-2 tablespoons of cocoa powder.
- Spiced frangipane - Add cinnamon, cardamom, or nutmeg for a cozy, aromatic twist.
- Berry frangipane - Spread in a tart shell and top with fresh raspberries, blueberries, or blackberries before baking.
📋 Instructions with Photos
Step 1. Beat the butter and sugar until light and fluffy.
Step 2. Add all the remaining ingredients until you get a smooth cream.
🍽 Serving Suggestions
Use frangipane as a base for:
- Fruit tarts - Spread inside tart shells and top with sliced pears, apples (like these Puff Pastry Apple Tarts (with Almond Cream)), or berries. Or make these simple Mini Frangipane Tartlets (Almond Tartlets).
- Galettes - Spread a thin layer under fruit before folding the pastry edges.
- Danish pastries or croissants - Fill the center with frangipane before baking.
- Cakes - Spread between sponge layers for a rich almond filling.
❄️ Storage & Reheating
Fridge: Store leftover frangipane in an airtight container for up to 3 days.
Freezer: Freeze for up to 1 month. Thaw in the fridge overnight before using.
💭 Recipe FAQs
No. Almond paste is dense, sweet, and used as a candy or marzipan base, while frangipane is a soft cream used in baked goods.
Yes. The almond meal itself gives plenty of flavor, but the extract boosts it for that bakery-style taste.
Yes, but almond flour is finer, which makes the cream smoother and less rustic. Both work well.
⭐ Top tip
Cream the butter and sugar thoroughly before adding other ingredients. This creates a light, fluffy base that helps your frangipane bake up tender and not too dense.
🫶 Related recipes you might like
Looking for other recipes like this? Try these:
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- In a medium bowl, beat the softened butter and sugar together with a hand mixer until light and fluffy.
- Add the egg, vanilla extract, and almond extract. Mix until smooth.
- Stir in the almond meal and flour until just combined.
- Use immediately as a filling for tarts, pies, pastries, or cakes. The frangipane will bake and set inside your dessert.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- This recipe makes enough frangipane to fill a 9-inch tart or 6-8 pastries. Double or triple the recipe if needed.
- For a stronger almond flavor, increase the almond extract slightly.
- Leftovers can be refrigerated or frozen for future baking.
- Always bake the frangipane inside your pastry-it's not meant to be eaten raw.
- If the mixture feels too runny, refrigerate for 10 minutes before using or add a bit more flour and almond meal.
Have you tried this recipe?
Let us know how it was and don't forget to share it!Send this Recipe to your Email!
We'll email this post to you, so you can come back to it later!
Bea says
I was looking for a frangipane recipe to make a pie and didn't think it would be so easy. this was perfect!
Jessica Montanelli says
Thank you Bea, I'm glad you liked it!