Cream Cheese Macaron Filling (6 Ingredients)
It only takes 6 ingredients to enjoy this delicious cream cheese macaron filling. Whip up this easy buttercream recipe in just 8 minutes.
Servings: 36 - 44 macarons (2 ½ cups)
Calories: 67kcal
Equipment
- electric mixer with paddle attachment
Ingredients
- 8 tablespoons unsalted butter softened to room temperature
- 4 ounces cream cheese softened to room temperature
- 2 ½ cups confectioners' sugar measured then sifted
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Beat butter and cream cheese in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 2 - 3 minutes. Scrape down the sides of the mixer as needed.
- Add confectioners' sugar; mix on medium-low speed until combined.
- Add heavy cream, vanilla extract, and fine sea salt; mix until fully combined.
- Set the mixer to medium-high speed, and allow the buttercream to beat for an additional 5 minutes, until light and fluffy.
- Match up macaron shells, so they are paired with a similar size/shaped shell. Pipe cream cheese filling on one side of the macaron shell using a ½ inch round piping tip. Gently, place the matching macaron on top of the filling.
- Mature the macarons with the filling in an airtight container in the refrigerator overnight. This will allow the macarons to slightly soften and develop a deeper flavor.
Notes
Storage: This cream cheese buttercream macaron filling can be stored in an airtight container in the refrigerator for up to 1 month, as long as your cream cheese and heavy cream are fresh.
Need help making macaron shells? Try my French method, Swiss method, or Italian method shells.
If the buttercream is too warm when serving the macarons, the filling will push out the sides of the shell when you bite into it. Serve the macarons shortly after pulling them out of the refrigerator from maturing, once they reach room temperature.
If you live in a warm environment, the buttercream may become thin during the whipping process. Allow the buttercream to chill slightly in the refrigerator before piping.
I prefer to pipe 1 teaspoon (about 5 - 8 grams) of cream cheese buttercream filling sandwiched between two macaron shells.
Nutrition
Serving: 1serving (filling only) | Calories: 67kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 27mg | Potassium: 6mg | Sugar: 8g | Vitamin A: 126IU | Vitamin C: 0.003mg | Calcium: 4mg | Iron: 0.01mg
