For many, the word shortening refers specifically to hydrogenated vegetable fat, but technically, shortening can be used to identify any of the fats that are solid at room temperature and used in baking, including butter, lard, margarine, and vegetable fat. Lard was the most commonly used shortening until 1911 before the popular brand of all-vegetable shortening, Crisco, was created. After that, the brand became so popular that the words Crisco and shortening soon became synonymous. Today the word shortening describes any brand of hydrogenated, all-vegetable fat used in baking.
What is Vegetable Shortening?
Vegetable shortening is vegetable oil that has gone through the process of hydrogenation, which turns it into a solid. It's usually made from soybean, cottonseed, or palm oils. Shortening is white in color and has the consistency of soft butter. You can find it packaged in resealable canisters or baking sticks. Unlike butter, shortening won't impart any flavors to baked goods because it has a neutral taste.
One of the advantages of vegetable shortening is that it doesn't require refrigeration. Unopened, shortening may be stored in your pantry for up to two years without spoiling. Another benefit of vegetable shortening is that it can be used as an alternative to butter in vegan baking.
How Did Shortening Get its Name?
Shortening got its name because its purpose is to cause a shortening of the gluten fibers in dough. Wheat gluten forms elastic fibers and produces a dough that stretches, which is preferable for foods like pizza dough that need to be stretched and shaped. These types of doughs are called "long dough." When shortening is added to the mix, it breaks up the gluten fibers and creates a "short dough." Short dough produces a crumbly, flaky texture that is perfect for pie crusts. You'll often see pie crust called shortcrust for this reason.
When to Use Shortening
The most common use of shortening is to bake pie crusts. Because of its high melting point, shortening is easy to incorporate into the dough. It won't melt as you work the dough with your hands, as with butter. The high melting point also makes shortening a great choice for buttercreams that will hold their shape, even on a hot day. When used in place of butter, shortening produces cookies that are fluffy with a crumbly texture and cakes that are light and tender. The major disadvantage of shortening when compared to butter is the lack of flavor, but the benefits are stability, texture, and convenience.
How to Cut In Shortening
The method for adding shortening to your pastry dough is called cutting in. Instead of mixing, shortening is cut into the flour with the use of two knives or a pastry blender. To perform this method with two dinner knives, hold a knife in each hand and cross them over the shortening and flour. Pull the knives across each other to make slices in the mixture.
As you perform these cuts, the flour proteins become coated with shortening, and gluten formation is prevented. For most recipes, you will cut in the shortening until the mixture resembles particles the size of peas or small crumbs. This method is the best way to achieve a flaky pastry or pie crust.
Shortening Cutting Video
Use the following video to learn how to cut shortening:
Shortening Substitutes
Shortening can be substituted for other fats in your baking and vice versa.
Shortening vs Butter
Shortening and butter can be used interchangeably for most baking recipes with some slight adjustments. Because vegetable shortening is made of 100% fat, and butter contains water, it's not a one-to-one exchange. For every cup of shortening, you need to use 1 cup of butter plus 2 tablespoons. Pie crusts made with butter won't be as flaky as a crust made with shortening, but they will have rich, buttery flavor. For the best of both worlds, shortening and butter can be combined in your recipes.
Shortening vs Lard
Lard is made of 100% pork fat so it can be used as a one-to-one substitute for shortening when making pie crusts or other pastries. High-quality rendered lard from around the pig's kidneys has a neutral flavor just like shortening, but it also has the richness of butter. Use it to make tender, flaky crusts.
Shortening is especially useful in a commercial kitchen or bakery thanks to its long shelf life. Lard and butter may keep up to 6 months when refrigerated, but vegetable shortening can last up to two years before spoiling. It requires no refrigeration and can be purchased in bulk and placed in dry storage until needed.
Related Resources
Pie Crust Designs
Whether you own a professional or home bakery, mastering the art of pie crust designs can impress your guests and elevate your desserts to the next level. Our easy-to-follow tutorial and accompanying video will guide you through the process of creating a variety of pie crust styles, including beautiful lattice and decorative cut-out designs, that will make your pies stand out. Click on any of the links below to skip to the pie crust design that interests you: Crumb Pie Crust Lattice Pie Crust Double Pie Crust Single Pie Crust Cookie Cutter Heart Pie Crust Basic Pie Crust Recipe Pie Crust Tips Five Easy Pie Crust Designs There are countless ways to make your pie crust look as delicious as it tastes. We'll show you how to easily make five pie crust designs, from the classic crumble crust to a decorative heart pie crust! Each of the pie crusts can be made using our basic pie crust recipe. Watch our video tutorial on how to make different pie crust designs or follow our step-by-step guide with pictures below: <iframe scrolling="no" width="392" height="226" src="/v/?num=3947&width=600&height=500&embed=1" frameborder="0"></iframe> What Special Equipment Do I Need? Fortunately, many of these pie designs do not require special tools to create once you've rolled out your dough. Below are the standard items you'll need for each pie design - we'll note any special tools needed in each pie crust design's directions. Pie Pan: Either a metal pie pan or a disposable pie pan will do. Knife: Some pie styles will require you to trim the excess pie dough with a knife. 1. Crumb Crust Pie A crumble crust is ideal for fruit pies like apple, blueberry, and cherry pie. This delicious crust can also form the bottom layer of bar and cheesecake recipes. Crumb Crust Ingredients 1/2 cup flour 1 cup packed brown sugar 1/4 cup oats 1 stick butter, softened 1 Tablespoon cinnamon 1.Grease pie pan, add your prepared bottom crust to pie pan, and use knife or kitchen shears to trim off excess dough. 2.Crimp pie crust edge. 3.Add in pie filling. 4.In mixing bowl, combine crumb crust ingredients and hand mix. 5.Cover pie with crumb crust topping and bake according to your recipe's instructions. 2. Lattice Pie Crust The classic lattice pie crust is made by weaving strips of pie dough on top of the filling, creating a visually appealing basket weave pattern. This decorative technique not only enhances the pie's appearance but also allows steam to escape through the gaps between the dough strips, making it great for fruit-filled pies. 1.Grease pie pan and add your prepared bottom crust to pie pan. 2.Add in pie filling. 3.Use pastry wheel or dough cutter to cut prepared top crust into 1-inch strips. 4.Lay half of strips vertically and evenly spaced on top of filled pie. Leave about 1/2 inch of space between each strip to allow for weaving. 5.Take two strips of dough on either side of center strip and gently lift them, folding them back halfway. Place another strip of dough horizontally across pie filling, above folded strip. Unfold folded strip back over horizontal strip. Repeat this process with remaining vertical strips, alternating over and under each horizontal strip. 6.Take next set of vertical strips and fold them back, placing another horizontal strip over them. Unfold folded strips and repeat process until you have completed lattice pattern across the entire pie. 7.Once lattice is complete, crimp bottom and top pie crust edges together and bake according to your recipe's instructions. 3. Double Pie Crust A double crust pie is a type of pie that has both a bottom and top crust. It is a classic and versatile pie style that can be filled with a variety of sweet or savory fillings. The double crust not only adds an extra layer of flavor and texture but also helps to seal the filling and keep it moist during baking. Just be sure to be sure to vent it so you don't rupture the top crust. 1.Grease pie pan and add your prepared bottom crust to pie pan. 2.Add in pie filling. 3.Lay prepared top crust on top of filled pie. 4.Crimp bottom and top pie crust edges together. 5.Use knife to cut small hole out of center of pie and make four diagonal slits around hole to allow steam to vent. Bake according to your recipe's instructions. 4. Single Pie Crust The easiest out of all the pie styles to make, a single crust pie is a type of pie that only has a bottom crust and no top crust. It is often used for pies that have a custard, cream, or fruit filling that does not require a top crust for baking. 1.Grease pie pan and add your prepared bottom crust. 2.Add in pie filling. 3.Crimp pie crust edge and bake according to your recipe's instructions. 5. Cookie Cutter Heart Pie Crust One way to create visually appealing and unique pie crust designs is by using cookie cutters. In this tutorial, we use a heart-shaped cookie cutter, but you can use virtually any cookie cutter shape or theme to cater to a special occasion or holiday. 1.Grease pie pan and add your prepared bottom crust. 2.Add in pie filling. 3.Place prepared top crust on clean work surface and use pie pan of equal diameter and knife to trim off excess dough. 4.Starting in crust's center, use cookie cutter to cut out rows of hearts. Make sure to leave about 1/2 inch of space around edge. 5.Place decorative top crust onto pie. 6.Crimp bottom and top pie crust edges together and bake according to your recipe's instructions. Basic Pie Crust Recipe Creating a delicious pie starts with a basic pie crust recipe. This simple recipe is easy to make and consistently produces a buttery, flaky pie crust. With just a few ingredients, you can create a foundation for a wide variety of sweet and savory pies. Ingredients 2 1/2 cups all-purpose flour 1 Tablespoon salt 1 Tablespoon sugar 2 sticks cold unsalted butter, chopped 4 Tablespoons ice water Directions Combine dry ingredients and chopped butter in food processor. Blend until mixture begins to look crumbly. Slowly add ice water and continue blending. Dough should start to form large clusters. To check if it's ready, pinch some dough - if it holds together, it's good to go. If it falls apart, add 1 more tablespoon of ice water at a time and blend until dough comes together. Transfer dough from bowl onto clean work surface and lightly work it to form a ball. Wrap dough with plastic wrap and refrigerate for at least one hour, or up to two days, before using it in your recipes. Alternatively, you can freeze it for up to three months (thaw it overnight in fridge before using). Pie Crust Tips To achieve a beautiful and flaky pie crust, it's important to follow a few key tips. By keeping your pie crust cold, using a quality pie crust, and avoiding excessive handling of the dough, you can create a pie that not only looks stunning but also tastes amazing. Keep the Pie Crust Cold: One of the most crucial aspects of working with pie crust is to ensure it stays cold throughout the process. This is because cold dough is easier to handle and results in a flakier crust. To keep your pie crust cold, chill all the ingredients, including the flour, butter, and water, before you start making the dough. Additionally, refrigerate the dough for at least one hour before rolling it out. If the dough becomes too warm while you're working with it, place it back in the refrigerator for a few minutes to cool it down. Use a Quality Pie Crust: The quality of your pie crust can greatly impact the final result. Homemade pie crusts allow you to control the ingredients and ensure a flaky, buttery crust. Our basic, buttery pie crust recipe is tried and true and suits all skill levels. Don't Handle the Dough for Too Long: Overworking the dough can lead to a tough and chewy crust. When mixing the ingredients, aim to combine them just until they come together. Avoid kneading or overmixing the dough, as this can develop the gluten, resulting in a less tender crust. Once the dough has been formed, roll it out gently and as quickly as possible. The more you handle the dough, the warmer it becomes, which can lead to a less flaky crust. Blind Bake the Crust: If you're using wet or custard-like fillings, consider blind baking the pie crust before adding any fillings. Blind baking involves pre-baking the crust without any filling, which helps prevent a soggy bottom. By blind baking the crust, you'll ensure a crisp and flaky base for your pie, allowing your intricate designs to shine. Use pie weights to achieve the perfect blind bake. Back to Top Ditch the same old pie routine and master new pie crust designs that will leave your guests in awe. With our decorative pie crusts tutorial, you can confidently create a variety of designs, including the simple crimped edge single crust or the timeless lattice pattern that are perfect for your Thanksgiving feast. Elevate the visual appeal of your pies to match their mouthwatering taste with exquisite and detailed designs.
Best Oil for Frying Donuts
Donuts are the ultimate sweet indulgence, prized for their warm, pillowy texture and irresistible flavor. But many don’t realize that the type of oil you fry them in is just as important as the dough's ingredients when crafting the perfect donut. The right oil can significantly influence a donut’s taste, mouthfeel, and appearance. We’ve rounded up the five best oils for frying donuts, selected for their neutral or close-to-neutral taste, high smoke point, and affordability. Shop All Donut Frying Oils 1. Vegetable Shortening The oil of choice for many donut chains, including the famous Krispy Kreme, vegetable shortening is ideal for all donut types due to its versatility, neutral flavor, and cost-effectiveness. Typically made from soybean or a blend of vegetable oils, it gives donuts a light golden color, airy texture, and crisp exterior without altering the flavor. It comes in solid and liquid forms, with the solid variety offering better consistency and stability during frying. Shortening creates a firm texture with a tender crumb, achieving the perfect balance of crispy outside and soft inside. With a higher melting point than liquid oils, the donut absorbs less oil, resulting in a less greasy product. Its high smoke point also allows it to withstand the high temperatures needed for frying without breaking down or affecting flavor. Make sure to choose a vegetable shortening specifically made for frying since baking shortening has a much lower smoke point. Vegetable Shortening Smoke Point: 360 to 450 degrees Fahrenheit (182 to 232 Celsius) Vegetable Shortening Price Point: $ 2. Canola Oil Canola oil rivals vegetable shortening as the top choice for frying donuts and is a great alternative. Since it’s liquid at room temperature, it coats the donuts more evenly, resulting in a more delicate crust, tender crumb, and lighter golden color compared to shortening. The neutral taste ensures that the natural sweetness of the donuts shines through without being overshadowed by the oil itself. Canola oil is a healthier alternative, with lower levels of saturated fats and higher amounts of heart-healthy omega-3 fatty acids. While slightly more expensive than vegetable shortening, it remains a cost-effective option, especially if you’re looking for an oil to use across various menu segments. Versatile in its uses, canola oil is ideal for a wide range of culinary applications, including baking, salad dressings, deep frying, and grilling. Canola Oil Smoke Point: 400 degrees Fahrenheit (204 degrees Celsius) Canola Oil Price Point: $ 3. Palm Oil Palm oil is known for its stability, which is why it is the preferred choice for many commercial donut chains, including Dunkin' Donuts. It gives donuts a crisp, firm bite while yielding a soft center. It is generally inexpensive and is not derived from seeds, making it a cost-effective option to seed oils without sacrificing performance. It's important to note that palm oil production has significant environmental concerns, particularly concerning deforestation and habitat destruction. If eco-friendly practices are integral to your business model, prioritize sourcing palm oil from certified, ethically managed sources. Palm Oil Smoke Point: 450 degrees Fahrenheit (232 degrees Celsius) Palm Oil Price Point: $ 4. Cottonseed Oil Cottonseed oil is the preferred choice for frying beignets, a classic French donut. Its high smoke point and neutral flavor make it perfect for achieving the light, airy texture and crisp golden-brown exterior that defines a great beignet, and these same qualities make it equally effective for other types of donuts. Though it ranks in the middle in terms of affordability on our list, its exceptional stability and high smoke point allow it to be reused multiple times without sacrificing the quality of the food or the oil, making it a cost-effective option over time. Cottonseed Oil Smoke Point: 420 degrees Fahrenheit (216 degrees Celsius) Cottonseed Oil Price Point: $$ 5. Peanut Oil Refined peanut oil is made by pressing, filtering, and purifying raw peanuts, resulting in a light color and mildly nutty flavor that is versatile enough for all types of donuts. It works particularly well if you're planning to coat your donuts with crushed nuts or glaze them with peanut butter, as the subtle nutty taste complements these flavors. Its high smoke point makes it one of the best oils for deep frying foods, ensuring a consistent fry that results in a crisp exterior and soft, fluffy interior. While it’s the most expensive oil on this list, its price is justified by its high performance. Highly refined peanut oil is considered safe for most people with peanut allergies, as the protein that causes reactions is removed. However, if you choose to use this oil, your menu should clearly state that your items are fried in peanut oil to ensure customer safety. Peanut Oil Smoke Point: 450 degrees Fahrenheit (232 degrees Celsius) Peanut Oil Price Point: $$ What Oils Should You Avoid When Frying Donuts? When frying donuts, it's important to choose oils that can handle deep fryer temperatures without burning or imparting strong flavors. Therefore, it's best to avoid oils with a low smoke point or those with a strong, distinctive flavor. Here are some oils to avoid: Extra Virgin Olive Oil: While olive oil has health benefits, extra virgin olive oil has a relatively low smoke point, which makes it unsuitable for deep frying. Additionally, its rich, vegetal flavor will alter the taste of your donuts and isn’t the best pairing with sugary glazes and toppings. Unrefined Coconut Oil: Unrefined coconut oil has a smoke point of around 350 degrees Fahrenheit (175 degrees Celsius), which is at the low end for frying donuts and might not be enough. It also has a distinct coconut flavor that could overpower the flavor of the donuts. Opting for refined coconut oil can help mitigate its strong flavor while increasing its smoke point, but this is an expensive route to take so consider your clientele. Avocado Oil: Both refined and unrefined avocado oil have smoke points high enough to be used for deep frying, making them technically suitable for frying donuts. However, given the premium cost of avocado oil, it’s not the most cost-effective choice for bulk frying. The expense may outweigh any potential benefits, especially when there are more affordable oils that perform just as well in the fryer. When choosing an oil for your donut shop, let frying performance guide your decision. Most customers order donuts as a special treat rather than for health reasons, so it's best to prioritize flavor, smoke point, and cost when selecting your oil, rather than focusing solely on health aspects. To withstand the high temperatures required for deep frying, most oils must be refined to raise their smoke point, thus reducing their nutritional value. Can You Fry Donuts in Lard or Beef Tallow? Yes, lard and beef tallow have been used for centuries in donut frying, lending an old-fashioned taste. In fact, lard is the traditional frying medium to create authentic paczki and fastnacht. However, the cost is considerably higher to fry with animal fats than to use plant-derived oils. Lard has a smoke point of approximately 370 degrees Fahrenheit (188 degrees Celsius), while beef tallow boasts a smoke point of 400 degrees Fahrenheit (204 degrees Celsius). If you opt for lard or beef tallow, ensure they are properly rendered to maintain a neutral taste. It will also result in non-vegan or vegetarian donuts, which is something to keep in mind when choosing your target demographic. What Temperature Should You Fry Donuts At? The ideal temperature for frying donuts is between 350 and 375 degrees Fahrenheit (175 to 190 degrees Celsius). This temperature range ensures that the donuts cook quickly, becoming golden brown and crispy on the outside, while remaining soft and fluffy on the inside. It's important to maintain a consistent temperature throughout the frying process. If the oil is too hot, the donuts may brown too quickly on the outside while remaining raw inside. If the oil is too cool, the donuts will absorb more oil and become greasy. Using a thermometer to monitor the oil temperature can help ensure perfect frying results. How Long Should You Fry Donuts For? Donuts should typically be fried for 1 to 2 minutes on each side, depending on their size and thickness. The exact time may vary slightly, but you want the donuts to turn golden brown and crisp on the outside while remaining soft and fully cooked on the inside. Donut shops can ensure consistent product quality by opting for a neutral oil with a high smoke point to fry their donuts. Each oil on our list is an excellent option for creating one of America’s most beloved baked goods, offering both versatility and stability at high temperatures. These oils help achieve the perfect crispness and flavor without imparting any unwanted tastes or aromas, allowing your signature creations to shine.
Marzipan, Frangipane, Almond Paste, and Fondant: What’s the Difference?
In the world of baking and confectionary work, you will find several ingredients that are very similar to each other but serve very different purposes. Marzipan is one of those ingredients that often gets mistaken with another due to its consistency and make up. With names so similar, what is the difference between marzipan and frangipane? What about marzipan and almond paste or marzipan and fondant? We set out to clarify these differences and find out how all of these ingredients are properly used. Shop All Bakery Decorating Ingredients You can use the list below to navigate through the different sections: What is Marzipan? What is Fondant? Marzipan vs Fondant What is Frangipane? Marzipan vs Frangipane What is Almond Paste? Marzipan vs Almond Paste What is Marzipan? Marzipan, also known as almond candy dough, is a smooth and pliable confectionary paste made from almonds that can be used as a cake icing or molded into candies. It features a clay-like consistency that makes it easy to handle. This popular confection is often used in British baking recipes, but variations of marzipan can be found in French and German baking as well. Marzipan can be located in most international supermarkets, sold in a tub or plastic-wrapped log. How to Make Marzipan There are several marzipan recipes available with slight variation, but the basic marzipan ingredients include almonds, sugar, and a binding agent. Persipan is similar to marzipan but is made out of apricot or peach kernels instead of almonds, and is often used as a substitute in the event of nut allergies. Here are some common marzipan recipe options: Ground skinless almonds, powdered sugar, egg whites, and almond extract Almond paste, powdered sugar, and corn syrup Almond paste, sugar, water, and unbeaten egg whites Ground almonds, sugar, glucose syrup, water, and egg whites (optional) Blanched ground almonds, sugar, and starch or sorbitol This is just one recipe for homemade marzipan that you can follow: Cover 1/2 pound of almonds with boiling water Let it sit until cool Pinch each almond to slide the skin off Drain the skinless almonds of any excess liquid Place the almonds in a food processor Add 2 cups (16 oz) of powdered sugar over the almonds Run the processor until the mixture is smooth Scrape down the sides and run the processor for another minute Add 2 egg whites into the mixture Blend until the mixture develops a clay-like consistency Add a 1/2 teaspoon of almond extract and a 1/2 teaspoon of salt, plus any additional spices to enhance the flavor Remove the mixture from the bowl and use immediately or wrap in cling wrap and store in the refrigerator (the mixture can be stored for up to 2 weeks) The final result should produce a malleable speckled-white dough that is ready to use for all sorts of confectionary treats. How to Use Marzipan You can use marzipan in a variety of ways. It can be: Rolled out into a sheet and used as icing on cakes and cupcakes Added in cookie and biscuit recipes to make nutty marzipan cookies Sculpted into decoration such as fruits, animals, bows, etc. for cake decorations or marzipan candy Easily dyed and painted with edible paint because of the neutral marzipan color Used as the sweet center of chocolate covered marzipan candies What Does Marzipan Taste Like? Marzipan has a nutty flavor derived from the almonds in the mixture and can be very sweet. What is Fondant? Fondant is a smooth sugar paste that is popular in bakeries for cake decorating. There are a few different types of fondant as well. Rolled fondant is the more common type of fondant used in professional and amateur baking, however poured fondant can also be found in commercial settings. Fondant can often be found sold in pre-packaged tubs. How to Make Fondant The main ingredient used in a fondant recipe is confectioners sugar regardless of the variation of fondant you make. Rolled fondant is made by mixing powdered sugar, corn syrup, and shortening or vegetable oil until the mixture is firm and pliable. Gelatin is often added as well. Marshmallow fondant is made by melting mini marshmallows in the microwave with some water and then mixed with powdered sugar and vegetable shortening until the mixture is pliable. Poured fondant is made by boiling confectioners sugar, corn syrup, and water until it becomes opaque and creamy in consistency. How to Use Fondant Fondant is mostly used for baking decoration, however the two variations of fondant serve different purposes in the baking world. Rolled fondant and marshmallow fondant tend to be pliable and dough-like in texture. It can be: Dyed to form a variety of colored fondant Rolled out into sheets and layed over cakes as a smooth icing layer Molded into decorations as sculpting fondant for cakes and cupcakes Softened to form gum paste or sugar paste that hardens over time Poured fondant is creamy in consistency. It can be: Used as a filling for candies Drizzled over cakes and cookies for decoration What Does Fondant Taste Like? Fondant can be very sweet and sugary due to the high sugar levels, but provides a neutral taste for icing. Marzipan vs Fondant The similarities between marzipan and fondant are their texture and purpose. They are both malleable and can both be used interchangeably as a solid icing layer over cakes. They are easily dyed to create colorful and eye-catching decorations for cakes and cupcakes, and they are often used to make candies as well. For their differences, marzipan tends to be more pliable than fondant and is less likely to crack when being handled, making it easier to work with. Marzipan features a nutty subtle flavor that complements certain recipes while fondant is a more neutral sweeter alternative. Although fondant has a tendency to dry out when handled, it makes for an excellent substitute if nut allergies are a concern. What is Frangipane? Frangipane is an almond pastry cream that is used as a filling in a variety of pastries and cakes. It has a light and spreadable consistency. Frangipane can often be found as an ingredient in French baking and is typically associated with Christmas celebrations in France. Frangipane is generally sold in a powder form, requiring additional ingredients for its preparation. How to Make Frangipane A frangipane recipe mainly consists of ground almonds, butter, flour, sugar, and eggs. You can follow the steps below to make your own homemade frangipane filling: Add 3 tablespoons of softened butter and 1/4 cups of granulated sugar to a mixing bowl Cream the mixture together until soft Add the 1/2 cup ground skinless almonds to the mixture and blend Add 1 egg and 3/4 of a teaspoon of vanilla extract to the bowl and continue to mix until incorporated Add 1 tablespoon of all-purpose flour and blend into the mixture Place the mixture into a piping bag to begin filling your pastries The final result should produce a light tan cream that is enough for one large frangipane tart or several pastries. How to Use Frangipane Frangipane is used almost exclusively as a custard-like filling for pastries. Here are some pastries that incorporate frangipane into their recipes: Filled Croissants Bakewell Tarts Fruit Tarts Bostocks Jesuite Pastries Pithiviers What Does Frangipane Taste Like? Frangipane has a light sweetness to it and a nutty flavor due to the almonds. Marzipan vs Frangipane Marzipan and frangipane are only similar in the fact that they use almonds and have very similar-sounding names. Their purposes and textures, however, are very different, making them unable to be substituted with one another. While marzipan is a thick and sweet icing dough, frangipane is a creamy and lightly-sweetened filling. What is Almond Paste? Almond paste is a coarse dough-like paste made primarily out of almonds. It is predominately used as an ingredient in recipes for cakes and pastry fillings. You can find almond paste in various French pastry and candy recipes. Almond paste is usually sold in cans at local supermarkets. How to Make Almond Paste Almond paste is made from almonds, a small amount of sugar, oil, and occasionally, an egg. The recipes can vary and may be cooked depending on the added ingredients. Heavy cream or cornstarch can be used to substitute out the egg. You may follow the almond paste recipe below to make your own homemade almond paste: Place 1 pound of blanched almonds in a food processor Add 2 cups (16 oz) of powdered sugar sugar over the almonds Run the processor until the mixture is smooth Scrape down the sides and run the processor for another minute Add 3 egg whites into the mixture Blend until the mixture is fully incorporated Add 1 teaspoon of almond extract Remove the mixture from the bowl and use immediately or wrap in cling wrap and store in the refrigerator (the mixture can be stored for up to 1 week) The final result should produce a coarse beige dough that can be sliced or spread easily. How to Use Almond Paste Almond paste in usually added into recipes and not meant to be enjoyed on its own. It can be used as: A base ingredient for marzipan and frangipane recipes A filling for cakes, tarts, and cookies The center of various candies What Does Almond Paste Taste Like? Almond paste has a distinct almond flavor and is semi-bitter. It only has a mild sweetness since it is used as an additional ingredient in other recipes. Marzipan vs Almond Paste Marzipan and almond paste are easily confused with each other because they are made with the same basic ingredients: almonds, sugar, and some form of binding agent. However, the different ratios of these ingredients in each recipe is what sets these two confections apart. There is also some confusion around marzipan and almond pastes because, very often, marzipan and almond paste will be the same product in the United Kingdom while being different products in the United States, although it is not very common to find marzipan in North America. The ratio of almonds to sugar is the main factor for their differentiation. Almond paste has twice the amount of almonds in it compared to marzipan, making it coarser in texture and less sweet than its counterpart. Their consistency also differs as marzipan is smooth and pliable, almost clay-like, while almond paste is somewhat gritty and spreadable, almost like a cookie dough. Because of their differences, marzipan and almond paste should not be substituted for one another, however you can use almond paste to make marzipan by balancing out the ratio of sugar to almond. While marzipan can often be enjoyed on its own as a candy, almond paste will require a few extra ingredients to turn it into a delicious treat. Often times, it is subtle differences in a recipe that can transform a whole ingredient into another. By understanding the differences between marzipan, fondant, frangipane, and almond paste, you can increase your skill level as a baker and add a variety of delicious recipes into your repertoire.
