Last updated on February 12th, 2026.
Creamy, rich almond cream with just the right balance of sweetness and nuttiness. It bakes up soft and flavorful, making it the kind of filling that quietly steals the show in pastries, tarts, and anything that deserves an upgrade.
For me, the best part about this recipe is that it’s full-bodied and luscious. One bite fills your mouth with rich, buttery, smooth almond-flavored cream that melts as you bite into it. That quality makes it the perfect way to add flavor and a rich texture to countless pies, fruity tarts like this Cherry Almond Cream Galette, pastries (Hello Almond Cream Rolls), and other desserts. See below some of my favorite recipes.
One more important note: almond cream is also known by its French name, frangipane, which gives it a reputation for being complicated and hard to achieve. It couldn’t be farther from the truth. This is the easiest, one-bowl, no-prep recipe I make at the last minute when I need something impressive, delicious, and stress-free.
Ingredients
Below is a quick grocery list including substitutions when possible. The complere recipe is at the bottom of this post in the recipe card.
- Almonds. Just like cushions are the essence of a couch (Chandler, Friends), almonds are the essence of this recipe. I like to use almond flour and skip the food processor altogether. That said, I know almond flour isn’t available to everyone, and it can be pricey, so below you’ll find two methods: one using whole almonds and one using almond flour.
- Sugar. This is a sweet cream used for desserts, and the sugar adds both sweetness and structure. Because it attracts moisture, it enhances the cream’s softness, richness, and melt-in-your-mouth texture. Note: when using sugar add flour to add some volume and balance the sugar’s way of thinning the cream. Or, replace the sugar with powdered sugar for a more stable, thicker cream.
- Unsalted butter. This is a French recipe after all, and the butter plays a key rule. Use plant base butter for a dairy-free (parve) option, but do not skip it.
- Eggs. This ingredient might just be the most important one. It adds flavor (fat from the yolk), moisture (it is mostly water), volume (the protein stretches as it bakes), and most important: structure: it binds the ingredients together, making sure the cream does not oozes out of the pastry as it bakes.
- Almond extract (optional). Unless you are only interested with texture, the best way to get the distinguished almond flavor. Almonds are very mild in flavor, and the only way to get that punchy almond flavor is by adding almond extract.
- Flavoring options: add a teaspoon of lemon or orange zest.
Make It
Important to know: this recipe contains an egg and it is important to bake it before serving. If you want to use it for filling a cake, or cupcakes and serve raw than make sure not to use the egg. For a stable texture: replace the sugar and flour with powdered sugar.
Method 1: Using a bowl
This is my go to method, all you need is to measure the ingredients in a large bowl, pour in the melted butter and stir.
- Make sure the butter is melted, but not hot. Otherwise it might curdle the eggs.
- At first the cream might seem very thin, due to the butter’s consistency. Set it aside (or refrigerate) for 15-20 minutes.
- You can use this method and double recipe. This method will also work with a stand mixer and the paddle attachment, if you need to triple the recipe.
Method 2: Using a Food Processor
- Best to use toasted almonds for extra rich flavor.
- The almond’s skin adds flavor and also brownish color. If you mind it, use blanched almonds, or silvers.
- This recipe works with melted, or soft butter.
Recipes Ideas
Storage & Freezing
Unused Crème Frangipane can be stored in an airtight container in the refrigerator for up to five days.
To freeze: I use it so often, I usually double the recipe and freeze most of it. I like to use plastic wrap and a freeze bag. It is the best way to prevent freezer burn.
Almond Cream | Seriously Easy!
Ingredients
- 1 Cup (120g) Almond meal OR one cup (150g) whole almonds
- 1/2 Cup (100g) Sugar OR 1/2 cup (60g) powdered sugar
- 1 tablespoon Flour
- 1/2 Cup (113 g) Melted and cooled unsalted butter
- 1 Large Egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon Almond extract
Instructions
A bowl
- In a large bowl measure the the almond meal (120g) sugar (100g), 1 tablespoon flour, 1 teaspoon vanilla extract, 1 teaspoon almond extract, and one egg.
- Use a whisk or a wooden spoon to blend until smooth.
Using the food processor
- Place the whole almonds (150g), sugar (100g) , and flour (1 tablespoon) in a bowl of a food processor and pulse until the almonds are ground and you have a fine powder.
- Add the butter (113g) and pulse until blended and you have a paste-like texture.
- Add the egg, 1 teaspoon vanilla, and 1 teaspoon almond extract and process until combined.
Notes
- To replace the sugar with powdered sugar: use 1/2 cup (60g), and skip the sugar and flour.
- The cream should be used immediately or, stored in the refrigerator for up to three days.
- To freeze, line a large piece of plastic wrap, dollop the cream at one side then gently roll the cream with the plastic wrap towards the other side. Place in a freeze bag and freeze for up to eight weeks. When ready to use, allow the creme to thaw in the refrigerator the night before.
- If the creme seems to loose, place it in the refrigerator to set.
- If the frangipane is too hard when taken out of the refrigerator, either allow it to warm at room temperature, or, place the container in a large bowl filled with warm water reaching the middle height of the bowl.
- This recipe should not be eaten raw due to the use of raw eggs.
Do you think this would work with oil instead of butter?
I do not believe so, you can use plant based butter, margarine, or coconut oil.