Homemade White Marzipan
Marzipan is a staple in Scandinavian baking, often used to cover cakes, shape decorations, or make beautiful marzipan roses. This white marzipan recipe is incredibly simple to make and requires just a few ingredients.
Instead of using whole almonds, this recipe uses fine almond flour (without the skin), which gives it a smooth texture. It’s mixed with powdered sugar and water, and for extra flavor, I like to add a touch of vanilla bean paste and a pinch of sea salt—though the vanilla is completely optional.
Homemade marzipan naturally has a beige color, unlike the bright white marzipan often found in stores. If you prefer a whiter marzipan, you can add a few drops of Color Mill white food coloring, which is a safe alternative. In the past, titanium dioxide powder was commonly used to whiten marzipan, but due to recent safety concerns, it’s no longer recommended in Europe.
This marzipan is so delicious, but because it’s softer than traditional rolled marzipan, it’s best used for decorations, buttons, and marzipan roses, rather than covering large cakes. However, it works beautifully for small cakes like mini princess cakes, where you don’t need to stretch it as much.
If you love homemade marzipan, this recipe is a must-try—perfect for small cakes and decorations with a rich, almond flavor!
Before you start
To read the full recipe, please subscribe!
