Vanilla Macaron Buttercream Filling
This five-ingredient vanilla buttercream is the perfect macaron filling everyone will love. It's a versatile filling for macarons that can be eaten alone or paired with jam or curd, and it's made in just 30 minutes.
Servings: 48 macarons (Yields 3 cups)
Calories: 106kcal
Equipment
- stand mixer or electric mixer
- piping bag
- piping tip
Ingredients
- 1 cup (226 grams) unsalted butter softened to room temperature
- 3 ½ cups (400 grams) confectioners' sugar measured then sifted
- 2 tablespoons (28 grams) heavy cream
- 1 tablespoon (15 grams) vanilla bean paste
- ¼ teaspoon fine sea salt
Instructions
- Add butter to a stand mixer fitted with a paddle attachment. Beat butter on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners' sugar ½ cup at a time to the mixer running on medium-low speed. Allow the confectioners' sugar to fully incorporate before adding in another ½ cup. Repeat until no confectioners' sugar remains. Scrape down the sides and the bottom of the mixing bowl to ensure all the ingredients are fully incorporated.
- Add the heavy cream, vanilla bean paste, and fine sea salt to the mixer and beat until combined. Set the mixer to medium-high speed and allow the buttercream to beat for an additional 5 minutes until light and fluffy.
- Deflate the buttercream by hand using a silicone spatula. Press the buttercream around the side of the mixer bowl until the frosting has smoothed and large air bubbles have been pushed out. This helps the buttercream pipe smoothly.
- Match up macaron sides so they are paired with a similar size and shaped macaron. Pipe buttercream on one side of the macaron shell using your favorite piping tip. Gently place the matching side on top of the buttercream.
- Mature the macarons with the buttercream filling in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor. Macarons will last for 7 days in an airtight container in the refrigerator.
Video
Notes
Vanilla buttercream filling can be stored in an airtight container in the refrigerator for up to 1 month, as long as your heavy cream is fresh. Allow the buttercream to come to room temperature before piping on the macarons.
In order to achieve a light and pillowy buttercream, beat for a full 5 minutes after all of the ingredients have been incorporated. Don't be tempted to cut this time short.
Filled macarons can be stored in the freezer for up to 1 - 2 months.
Nutrition
Serving: 1macaron (buttercream filling only) | Calories: 106kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 13mg | Potassium: 2mg | Sugar: 17g | Vitamin A: 132IU | Vitamin C: 0.004mg | Calcium: 2mg | Iron: 0.01mg