Take your baking to the next level with homemade frangipane. Learn how to make this almond cream step-by-step, three different ways: classic French frangipane, quick and easy no-cook frangipane, and vegan frangipane.

Types of Frangipane

Frangipane can be made in a few different ways. The classic French frangipane is made by preparing a pastry cream and almond cream separately and then mixing the two. In the shortcut no-cook version, you skip the pastry cream and make frangipane with only butter, sugar, eggs, and almonds.

There is also the option to make vegan frangipane, swapping the butter for a plant-based fat and using apple sauce, aquafaba, or vegan egg substitute instead of egg.

Tip: Frangipane will firm up after cooling. If you want to use it to pipe it onto a cake with a pastry bag and it is too soft, chill it for about 1 hour, or until it has the right consistency.

Step 5 in making French frangipane
Credit: Nadia Hassani

Classic French Frangipane

1 cup part-skim milk
1 large egg
1 large egg yolk
¼ + ½ cup white sugar, divided
¼ cup all-purpose flour
4 tablespoons unsalted butter, softened
½ cup finely ground almonds or almond meal
1 teaspoon vanilla extract and/or ¼ teaspoon almond extract, to taste (optional)

  1. In a saucepan, bring the milk to a boil. Remove from the heat and set aside.
  2. In a bowl, beat the egg and the yolk with ¼ cup sugar until foamy.
  3. Add the flour and slowly pour in the hot milk while beating constantly until smooth and lump-free. Pour the mixture back into the saucepan.
  4. Slowly bring to a simmer and cook over low heat until thickened, beating constantly to avoid any lumps. Remove from the heat and stir in the butter until melted. Add the remaining ½ cup sugar, the almonds and flavoring if using. Let cool, stirring every so often to prevent a skin from forming.
  5. Once cooled, use it right away or refrigerate until using. The frangipane keeps in the refrigerator for 3 to 4 days.

Makes 2 cups

Step 3 in making quick and easy frangipane
Credit: Nadia Hassani

Quick and Easy Frangipane

This frangipane requires no cooking. It contains raw egg and therefore should not be consumed raw but used only for baking. If you don’t use the frangipane right away, you can refrigerate it for a few hours but make sure to use it the same day.

3 tablespoons unsalted butter, softened
¼ cup white sugar
½ cup finely ground almonds or almond meal
1 egg, lightly beaten
1 tablespoon all-purpose flour
½ teaspoon vanilla extract and/or 1/8 teaspoon almond extract, to taste (optional)

  1. In a bowl beat the butter and sugar until creamy.
  2. Add the almonds, egg, flour and flavoring if using. Stir until smooth and no traces of flour remain.
  3. Use at once or fill in an airtight container and refrigerate to use the same day.

Makes 1 cup

Step 2 in making vegan frangipane
Credit: Nadia Hassani

Vegan Frangipane

This frangipane keeps well in the fridge. You can also freeze it.

½ cup + 2 tablespoons finely ground almonds or almond meal
1½ tablespoons all-purpose flour
¼ cup white sugar
¼ cup unsweetened applesauce
½ teaspoon vanilla extract and/or 1/8 teaspoon almond extract, to taste (optional)

  1. Combine all ingredients in a bowl and stir until smooth.
  2. Let it firm up in the fridge for about 1 hour before using. For later use, place in an airtight container and refrigerate for up to 1 week, or freeze for up to six months.

Makes 1 cup

A slice of homemade pear frangipane tart
Credit: Nadia Hassani

Recipes Using Frangipane

Now that you know how to make frangipane, you can learn more about its history in our What Is Frangipane? article. Also check out different options for incorporating it into frangipane-based tarts and more: