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Jar of almond cream with a wooden spoon.

Almond Cream

  • Author: Maria
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 3/4 cups 1x
  • Category: Fillings


Almond Cream is a fundamental recipe used in pastry, especially French pastries. It’s simple to make and pairs well with so many flavors. It’s a great recipe to have on hand to complement a last-minute dessert.



  • 70 g (3/4 cup) skinned almond flour
  • 70 g (3/4 cup) powdered sugar
  • 2 g (3/4 teaspoon) cornstarch
  • 2 g (1 teaspoon) all-purpose flour
  • 70 g (5.5 tablespoons) unsalted butter, at room temperature
  • pinch of salt
  • 2 g (1/2 teaspoon) pure vanilla extract
  • 50 g (1 large) egg, at room temperature


  1. In a medium bowl, sift together the almond flour, powdered sugar, cornstarch, and all-purpose flour.  Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, add the butter, salt, and vanilla and mix on medium speed for 1 minute.  Scrape down the sides of the bowl and add the almond flour mixture to the bowl.  Mix for an additional 1 minute.  Add the egg and mix until incorporated.
  3. Cover with plastic wrap or place in an airtight container in the refrigerator until ready to use or up to 3 days.


Make-Ahead:  Almond cream can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Freezing:  Store in an airtight container for up to 3 months.  Allow the almond cream to thaw in the refrigerator overnight.

Keywords: frangipane, tart filling, tarts, french pastry