Can I use marzipan to make frangipane?
You can use store-bought almond paste to make marzipan but you cannot make almond paste from marzipa Lees meer
Do frangipane and marzipan taste the same?
Lois Smeets
2025-11-07 10:53:15
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While you might be tempted to think so from the similar-sounding names, frangipane and marzipan are not the same thing.
Marzipan has a strong almond taste, people are divided on the strong almond taste, some love it, some hate it.
Frangipane doesn't suffer nearly as much from negative feedback, owing to its sweetness and generally more balanced flavor.
The taste of marzipan can be divisive.
Lorenzo Soekhoe
2025-10-29 08:09:12
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Frangipane has a lighter and more spreadable consistency than almond paste with a loose, creamy consistency.
Marzipan cannot be substituted 1:1 for almond paste because it’s far thicker and sweeter.
Frangipane is simply an almond pastry cream that contains almonds, sugar, eggs, butter and sometimes a small amount of flour.
Like marzipan, you can easily make frangipane from almond paste.
Almond paste has a higher ratio of almonds.
Marzipan is ready to eat and is often used to make candy or cake decorations.
Almond paste often serves as the base ingredient to make marzipan or frangipane.
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Is frangipani the same as marzipan?
Frangipani is an almond pastry cream containing almonds, sugar, eggs, butter and sometimes flour. Fr Lees meer
Annabel Cicilia
2025-10-29 06:49:55
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Frangipane is a pastry or pie filling.
Unlike almond paste and marzipan, it is not a product that you can buy off the supermarket shelf, so you need to make it yourself.
Another difference between frangipane and almond paste and marzipan is the ingredients.
Frangipane has a very soft consistency.
Like almond paste, frangipane can be adapted to a vegan diet.
Tara Timmermans
2025-10-29 06:48:05
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Frangipane and marzipan do not have the same ingredients and thus their taste also differs.
Frangipane requires the addition of butter to achieve a soft, spreadable consistency.
Unlike almond paste or marzipan, which are more solid.
Butter is essential in frangipane, giving the filling its creamy, rich texture.
The fat in the butter contributes to a smooth mouthfeel and enriches the overall flavor.
Frangipane has a softer and more spreadable consistency than marzipan due to the addition of butter.
Marzipan has a firmer and more pliable paste than frangipane due to the addition of water and lack of butter.
Water is essential for dissolving sugar and helping to emulsify the fats and proteins in marzipan.
By controlling the amount of water, you can adjust the paste’s smoothness and pliability.
Eggs are a vital ingredient in frangipane, not only binding the ground almonds, sugar, and butter but also helping to set the filling as it bakes.
The proteins in the eggs coagulate during baking, forming a stable structure.
Almond extract is the secret ingredient that enhances the natural almond flavor in almond paste, marzipan, and frangipane, without requiring large quantities of almonds.
Granulated sugar plays an understated yet essential role in frangipane.
It sweetens the almonds without overpowering their delicate flavor, balancing the nutty richness.
Sugar contributes to the smooth, velvety texture of the filling.
It blends easily with the butter and eggs to create a luscious mixture.
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What is an almond frangipane?
Frangipane is een romige mengeling van gemalen amandelen, boter, suiker en eieren die soms wordt geb Lees meer
What are some common mistakes when making frangipane?
One thing I will say, when making the pastry, don’t rush it in the food processor. Over Mixing – Ov Lees meer