26 March 2025
Almond Cream Frangipane-Style Filling
RecipeShare Test Kitchen
Simple almond cream made with butter, sugar, ground almonds and egg—a classic frangipane-style filling for tarts, galettes, Danish pastries and cakes.
Prep time
10 mins
Cook time
0 mins
Total time
10 mins
Servings
8
Recipe Snapshot
Rating4.7
Chef's Tips
Use softened butter so it creams smoothly with the sugar and almonds.
Add the egg gradually to prevent the mixture from splitting.
Chill the almond cream slightly before piping into tart shells or pastries.
Spread in a thin, even layer so it bakes through without overflowing.
Tools Used
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Ingredients
Ingredients
USMetric
Almond Cream
Instructions
Almond Cream
- 1
Cream the softened butter and superfine sugar in a stand mixer fitted with a flat beater.
- 2
Add the ground almonds and mix until combined.
- 3
Gradually incorporate the beaten egg on low speed until smooth.
- 4
Stop mixing once homogeneous, then transfer to a pastry bag or cover and refrigerate.
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Everything you want to know about this recipe.
Almond Cream Frangipane-Style Filling
Almond Cream Frangipane-Style Filling
This almond cream uses butter, sugar, ground almonds, and egg to make a soft filling for tarts, galettes, Danish pastries, and some cake layers. It spreads easily when freshly mixed and firms slightly after chilling.
Main Ingredients
Main Ingredients
Softened butter creates the base, sugar adds sweetness, ground almonds give structure, and egg brings the mixture together. The filling bakes into a soft almond layer that supports fruit well without becoming dry.
Mixing Notes
Mixing Notes
- Cream the butter and sugar until smooth before adding the almonds.
- Add the egg gradually so the mixture stays emulsified.
- Stop mixing once the filling is uniform.
- Chill briefly if you want a firmer consistency for piping.
Uses
Uses
- Spread under pears, apples, apricots, or berries in tarts
- Fill galettes or pastry cases
- Add to Danish pastries
- Layer in almond-based cakes
Storage Notes
Storage Notes
Store the almond cream in the refrigerator for up to 3 days, or freeze for up to 1 month. Bring it back to a spreadable consistency before using.
Nutrition Facts
Nutrition Facts
Serving Size: about 2 tbsp (25 g)
Calories 1156%
% Reference Intake*
Total Fat 9g13%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 45mg
Sodium 20mg
Total Carbohydrates 8g3%
Dietary Fiber 1g
Sugars 6g7%
Protein 2g4%
Standardised comparison basis: 100 g
Calories 46023%
% Reference Intake*
Total Fat 36g51%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 180mg
Sodium 80mg
Total Carbohydrates 32g12%
Dietary Fiber 4g
Sugars 24g27%
Protein 8g16%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
Community Reviews
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4.7
3 ratings
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4
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Aya
· 19 Sept 2025Great texture and flavour. I added a touch of almond extract and it worked well.
Leo
· 2 Jun 2025Super easy base recipe. I doubled it for Danish pastries and it held its shape well.
Marta
· 10 Apr 2025Used this almond cream under sliced pears for a tart and it baked up evenly with a soft texture and balanced sweetness.
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