Super Easy Almond Cream
It's creamy, it's nutty, and it's got the power to take a good dessert and make it unforgettable and the best part is, it's super easy to make!
Ingredients
- 100 g unsalted butter approximately 1/2 cup, softened but not melted
- 100 g granulated sugar approximately 1/2 cup
- 2 eggs to be replaced with 100g heavy whipping cream for no-bake versions
- 1 tsp vanilla extract
- 2 tsp cornstarch
- 100 g almond flour approximately 1 cup
Instructions
- Prepare the Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is smooth and well-blended.
- Add Eggs or Cream: Gradually add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. (If you’re making a no-bake dessert or for breakfast options, skip the eggs and instead use 100g of heavy whipping cream.)
- Incorporate Cornstarch: Sprinkle the cornstarch into the mixture and mix until just combined.
- Mix in Almond Flour: Add the almond flour to the bowl. Gently mix everything together until it is well combined. Be careful not to overmix or whisk too vigorously to avoid incorporating too much air into the cream.
- Ready to Use: Your almond cream is now ready to be used as a filling for baked goods, such as tarts and croissants, or can be refrigerated until needed for a no-bake dessert.
Notes
Reminder: If you're using this almond cream for a no-bake dessert, remember to substitute the eggs with heavy whipping cream to avoid any risks associated with raw eggs. The heavy cream will add richness and thickness to the cream without the need for cooking.