What is the difference between frangipane and marzipan?

Though both are made with almonds and sugar, they are pretty different. Frangipane, or almond cream, is a creamy mixture. It is coarser or smoother depending on how it is processed, and it has butter and egg among its ingredients. Marzipan, also called almond paste, is made with almonds and sugar and has added honey, egg whites or some syrup, like fructose, to help it come together and form a semi-solid paste. It is more of a confection and is mainly used to mold fruits, animals, or other figures, especially during the holiday season.

How can I make almond cream at home?

With this recipe! Frangipane is the French term for almond cream. Find the recipe below 👇🏻 in the recipe card.

What is the texture of frangipane?

The texture is thick and creamy but spreadable. It can also be rustic if you use whole almonds with skin and don't process it too much, or it can be smoother if you use blanched almonds (without the skin) and process the mixture longer. The latter will also give a lighter-colored almond cream.

What is frangipane made of?

The traditional frangipane recipe uses 4 ingredients: almonds , butter, sugar, and eggs. You can add flavorings such as vanilla, almond extract, or even citrus zest like orange.

Easy Frangipane (almond cream filling) with video!

Name: Almond Cream Filling (frangipane recipe)
Prep time: 15 min
Total time: 15 min
Cuisine: French
Ingredients: 7/8 cup (scant 1 cup) (125g) whole almonds (see notes below); 2/3 cup white granulated sugar; 1 egg, at room temperature; 1/2 cup unsalted butter, room temperature; 2 teaspoons flour; 1/4 teaspoon each of pure almond and vanilla extracts (optional, see notes below)

Ingredients

Units

7/8 cup (scant 1 cup) (125g) whole almonds (see notes below)
2/3 cup white granulated sugar
1 egg, at room temperature
1/2 cup unsalted butter, room temperature
2 teaspoons flour
1/4 teaspoon each of pure almond and vanilla extracts (optional, see notes below)

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Instructions

In the food processor:

Put almonds and sugar in the bowl of a food processor.
Process until almonds are in coarse pieces.
Add butter in pieces and egg.
Process until it all becomes a cream.
Add flour, almond extract and/or vanilla extract, if using, and process *just* to mix.

By hand (using almond flour):

Combine sugar and almond flour in a large mixing bowl.
Add soft butter and egg and whisk energetically until well integrated and creamy.
Add flour and extracts and mix just until combined well.

For both options:

Transfer to an airtight container or bowl tightly covered with plastic wrap.
Keep refrigerated for a few weeks or frozen for up to a month.

Notes

How to use frangipane: it must be consumed baked due to the raw egg it contains. For a traditional fruit pie, a small amount of frangipane filling is spread on the bottom of a tart shell or pastry case (made with a sweet shortcrust pastry or a similar tart dough), and the fruit is placed on top. When baked, it puffs up and develops a crisp layer, but you still have a moist almond filling below it. Pear frangipane tart is very traditional and well-known.
Food processor: it is essential for making frangipane if you start with whole almonds. This recipe doesn't yield a large amount, so a regular-sized one works well. If you want to make double or triple the recipe, make sure you're processor is large enough.
Almonds: use any type you like. They will be processed so you can use broken ones. Use them with skin or without (blanched, click for the video tutorial on how to skin almonds).
Almond meal or flour: you can start directly with almond flour, the same volume, that is 7/8 of a cup (or scant 1 cup). If you're making frangipane by hand you have to use this ingredient, not whole almonds.
Mixture: I like it to be on the rustic or coarse side because I like the almond crunch. But you can process it more, especially the first part with the sugar, to achieve a smoother frangipane. Some recipes call for a teaspoon or two of corn syrup, or sometimes an extra egg yolk, to make it smoother and richer.
Flavorings: I add some pure almond extract, but it is not part of the original recipe. The same with vanilla extract, a few drops might work for you. I don't use it. You can also add some liquor like Amaretto to give it a boost.
Storing: it keeps well for a week at least in the refrigerator in an airtight container or very well covered with plastic wrap. It can be frozen for a month. Defrost in the refrigerator.
Variations: I use walnuts sometimes and make walnut cream. Most nuts work well as a substitution for almonds.

Author: Paula Montenegro
Prep Time: 10 minutes
Mixing time: 5 minutes
Category: Basic recipes
Method: Processing
Cuisine: French

Nutrition

Serving Size: 1/8
Calories: 228
Sugar: 13 g
Sodium: 10.7 mg
Fat: 18 g
Carbohydrates: 15.1 g
Fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 53.8 mg