Almond Cream

Almond cream is one of the most useful preparations in a pastry kitchen: rich, nutty, and endlessly versatile as a tart or pastry filling.

I have another recipe for frangipane, which is like this recipe’s Big Sister. Why post another? Simply put this recipe uses almond paste in place of the sugar and almond meal in the other recipe. Same recipe results, just different ingredients. Consider it another tool in your pastry toolbox.

It is the filling for almond croissants, cherry almond tart or fruit tart recipe, or puff pastry recipe and many other traditional French pastries! If I had to pick a favorite pastry child, this would be it. Shhh, don’t tell the others!

Ingredients & Substitutions

• Butter
• Almond Paste: This is the ingredient that separates this version from a standard frangipane. Use a quality brand with almonds listed as the first ingredient, and make sure it is soft enough to cream smoothly with the butter before you begin.
• Eggs: Eggs bind the filling and give it structure as it bakes. Use large eggs at room temperature so they incorporate evenly into the creamed base without breaking the emulsion.
• Cornstarch: A small amount of cornstarch stabilizes the filling and helps it set to a firm, sliceable texture rather than a soft or custardy one. Almond cream like this pastry cream recipe is a starch-bound custard, so you don’t want to skip the cornstarch!
• Dark Rum

See the recipe card for full information on ingredients and quantities.

Variations on This Almond Cream with Almond Paste

• Marzipan. You can use marzipan in place of the almond paste just know the resulting cream with be sweeter because to additional sugar.
• Change the liquor. Swap the rum for apple brandy, amaretto, or Frangelico!
• Add some zest. Add some lemon, orange or lime zest to the almond cream!

Professional Tips

• Cream the butter and almond paste thoroughly before adding anything else. If you rush this step, small lumps of almond paste will persist through the final batter and create an uneven texture after baking. The mixture should look smooth and uniform, similar to creamed butter and sugar, before the eggs go in.
• Add the eggs slowly, one addition at a time. The emulsion in this filling is built gradually. Adding eggs too fast will cause the mixture to break and look curdled, which is something I tested my way through more than once before settling on a slow, patient approach. If it does break slightly, keep mixing: it usually comes back together.
• Do not skip the cornstarch. It seems like a small, optional detail, but it is the reason the baked filling slices cleanly rather than crumbling or settling. Use the full amount.

How to Make Almond Cream with Almond Paste

This recipe comes together quickly, so have all your ingredients measured and ready before you start.

Step 1: Cream the butter and almond paste. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is soft and completely smooth. Add the almond paste and begin mixing on low. Once the lumps start to break down and the mixture looks more cohesive, increase to high and beat until smooth and fluffy, like properly creamed butter and sugar.

If you butter is cold make sure to cream it separately long enough for it to become cold but pliable. You can use a kitchen torch to help speed this along.

Step 2: Add the eggs gradually. With the mixer running on medium, add the eggs slowly in several additions, beating well after each one before adding more. If you rush this step and add too much egg at once, the mixture will look broken and curdled, which is exactly the situation you want to avoid. Each addition should be fully absorbed before the next goes in.

If the mixture does look slightly broken after adding the eggs, keep beating on medium-high for another 30 to 60 seconds. In most cases it will come back together once the fat and liquid have a moment to re-emulsify. If it does not fully smooth out, it will still bake up correctly — the cornstarch in the next step helps bind everything.

Step 3: Mix in the cornstarch. Add the cornstarch and mix on medium until it is fully incorporated, about 20 to 30 seconds. The cornstarch stabilizes the cream during baking and gives it that clean, sliceable texture once it sets.

Step 4: Add the rum and finish. Add the rum and mix just until combined. The finished almond cream should look smooth, thick, and spreadable, similar to a dense frosting. Use it immediately or transfer it to an airtight container and refrigerate for up to 7 days.

Almond cream must be baked — it is not safe or palatable eaten raw. Do not use it as a filling without baking it into a tart shell or pastry first.

Recipe FAQs

Before You Go

This almond cream is one of those foundational preparations that quietly improves everything it touches, from a simple tart shell to a layered celebration cake. If you want to keep exploring, browse my Dessert Recipes or make these almond flour chocolate chip cookies next!