Almond cream

Creamy and flavoful almond filling

Are you looking for an easy and delicious way to top off your favorite desserts? Look no further than The Perfect Almond Whipped Cream in Just 5 Minutes! This recipe will have you enjoying the intense almond flavor of homemade almond whipped cream in no time. With only three simple ingredients and five short minutes, you can have a creamy topping that is sure to impress.

Making frangipane is simple and takes only a few minutes with the help of an electric mixer. Follow my simple frangipane recipe and use it in a variety of sweet treats.

The most incredible almond croissant recipe, just like you would find at a French bakery. Flaky golden croissants are filled and topped with almond cream and sliced almonds. A delicious morning pastry to go with your favorite beverage.

This toasted almond cream cake has 2 layers of moist, soft almond vanilla cake. It's frosted with smooth almond buttercream and covered in almond slices! This cake is packed with almond flavor from almond extract and is super easy to decorate. It's moist, fluffy, and so delicious!

Moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake.

This rich dairy-free cream alternative is oil-free, but thickened with agar-agar flakes to keep it somewhat light. The recipe uses a higher ratio of almonds to water than boxed almond milk, so don't substitute store-bought almond milk. Please note that the prep time is hands on time only. There is chilling time needed.

Frangipane (almond cream filling) is made of just 4 simple ingredients and used in a variety of French desserts, both classic and modern.

This French Almond Cream recipe (frangipane) is the perfect filling for tarts and pastries. To make almond croissant filling, almond tarts, bakewell tart or all kinds of french pastry recipes. The almond cream recipe walks you step by step through how to make frangipane for tarts, delicious desserts and tasty treats. The easy filling can be used to make gallette des rois, pear and almond tarts and frangipane cake.