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How to make marzipan cream – for cakes, macarons, cupcakes
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Marzipan cream recipe

Very creamy, nutty and so delicious tastes this marzipan cream. With it you can make delicious cakes or cupcakes. Also, the cream is good for filling macarons. And according to this recipe you can make it yourself in a flash and with few ingredients.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings 590 g

Ingredients

  • 310 g marzipan raw paste (room temperature)
  • 170 ml milk
  • 150 g butter (room temperature)
  • 15 g cornstarch
  • 5 g sugar
  • 8 g vanilla sugar

Instructions

  • Dissolve cornstarch in 30 ml of cold milk.
  • Pour the remaining 140 ml of milk into a small, thick-bottomed saucepan with the sugar and vanilla sugar and bring to the boil while stirring.
  • Once the milk boils, add the cornstarch dissolved in cold milk in a thin stream, stirring constantly, and continue to boil the mixture for 2-3 minutes, stirring constantly, until thickened (like pudding).
  • Take the pudding mixture off the heat and stir in 70 g of marzipan raw paste cut into pieces. Then let the marzipan pudding cool to room temperature, stirring occasionally.
  • Beat butter for about 5 minutes until creamy and light in color.
  • Add the marzipan pudding in portions, a little at a time, beating each time to form a homogeneous cream.
  • Add the remaining 240 g of marzipan raw paste in portions and whip again each time to a homogeneous cream.

Notes

  • Butter, the marzipan pudding and the marzipan raw paste must be at room temperature and all at about the same temperature when whipped into the cream so that it does not curdle.
  • Use good quality marzipan raw paste.
  • The time needed to cool the marzipan pudding is not included in the preparation time.
  • Note the detailed tips and tricks for making the marzipan cream at the top of the post.