Frangipane Cream

Frangipane cream is a classic French filling, but we can give it an Italian twist by choosing different ingredients or in the final use of the cream. Here’s how to prepare it.

Ingredients

• 100 g of soft butter
• 100 g of powdered sugar
• 100 g of almond powder
• 2 eggs
• 1 tablespoon of flour
• 1 tablespoon of rum or almond extract (optional)

Preparation

1. In a bowl, work the soft butter with the powdered sugar until you get a smooth and homogeneous cream.
2. Gradually add the almond powder, continuing to stir to incorporate it perfectly.
3. Beat the eggs and add them to the butter and almond mixture, one at a time, making sure that the first one is completely absorbed before adding the second.
4. At this point, add the sifted flour and mix gently until no lumps are formed.
5. If you wish, you can flavor the frangipane cream with a tablespoon of rum or almond extract to intensify the flavor.
6. The frangipane cream is now ready to be used as a filling in cakes and tarts. You can pour it directly into an uncooked shortcrust pastry base and then bake everything together.

Curiosity

Frangipane cream takes its name from an Italian nobleman, Marquis Muzio Frangipani, who, in the 16th century, created an almond-based perfume that was very popular in Paris. The filling was then named after it because it is often flavored with almond essence, reminiscent of the fragrance invented by Frangipani.