Quick Frangipane (Almond Cream)
This Quick Frangipane recipe comes together in just 5 minutes with basic pantry and fridge staples. It’s buttery, creamy, and flavored with both almond and vanilla extract for that signature aroma.
Servings: 1 cup
Calories: 915kcal
Ingredients
- 3 tablespoon Unsalted Butter softened
- ¼ cup Sugar
- ½ cup Almond Meal (or almond flour)
- 1 Egg
- ¾ teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 1 tablespoon All-Purpose Flour
Instructions
- 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.
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.
Nutrition
Calories: 915kcal | Carbohydrates: 68g | Protein: 19g | Fat: 66g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 334mg | Potassium: 87mg | Fiber: 6g | Sugar: 53g | Vitamin A: 1287IU | Calcium: 155mg | Iron: 3mg
