Small Batch Vanilla Buttercream for Macarons

Getting the consistency and texture of buttercream for macaron fillings just right is essential and I’m here to help you to do that!

A buttercream that’s too dry can slow down the maturation process. And when eaten straight from the fridge you don’t get that smooth and creamy texture that you’re looking for.

That’s why I have developed this perfectly soft small batch vanilla buttercream for macarons, that supports the maturation process and delivers a delicious creamy bite every time!

This is a small batch recipe that can be easily scaled depending on how many macarons you are making.

If you’re looking for a macaron recipe, you can find my swiss meringue based, tried and true method here

The recipe uses just 4 ingredients. The main ingredients salted butter – you can use unsalted butter and add in 1/4 tsp fine sat – icing sugar, double cream and vanilla bean paste.

Colouring for Buttercream Macaron Filling

You can colour this buttercream with any type of food colouring gel, liquid, oil based or powdered.

Piping Bags and Nozzles for Filling Macarons

It’s easiest to fill macarons using a large piping bag, disposable or reusable both work fine. I’d suggest using a Wilton 1A round piping tip or a large star tip such as a Wilton 2D.

Adding flavour to Buttercream Macaron Fillings

There are so many ways that you can adapt this vanilla buttercream macaron filling to introduce different flavours and natural colours. You could try caramel, strawberry or coffee. Bear in mind that any additional ingredients will change the texture and quantity of buttercream.

If the ingredient that you are adding is a liquid you’ll likely want to reduce the amount of cream, in proportion to the amount of liquid that you are adding. I haven’t tried doing this myself yet but I will be sure to report back if I do!

Want to make your macaron filling chocolate flavoured? I recommend adding in some cooled ganache rather than melted chocolate. Ganache helps to maintain the soft consistency that you are looking for. Or you could check out my recipe for Chocolate Fudge Buttercream which is made using cocoa powder!

Storing Buttercream Macaron Filling

This buttercream macaron filling can be kept in an air tight container at room temperature for a day or two. To make it ready to use – you’ll want to whip it back up, then stir it with a spoon or silicone spatula for a minute or two – this will remove any air bubbles.

If you are making this buttercream ahead of time it can be stored in an airtight container in the fridge. It can be kept in the fridge for up to two weeks. You will need to bring it back up to room temperature and follow the steps mentioned above to bring it back to the perfect texture.

My preference is to make the buttercream right before I use it to fill macarons so I have not tried freezing it but I believe it is possible!

Step-by-Step Instructions Vanilla Buttercream Macaron Filling.

Step 1 – Whisk the butter

In a large mixing bowl, use hand or stand mixer to whisk room temperature butter until it is light and soft in texture and very light in colour. It will take around 8 minutes. You’ll want to scrape the sides and bottom of the bowl every couple of minutes to ensure that no un-whipped butter remains. I like to use the whisk attachment of my kitchen aid mixer for this.

Step 2 – Add Icing Sugar, Cream and Vanilla

Sift in Icing Sugar and incorporate with the whisk on low. Then turn up the whisk to high and add in room temperature double cream one spoonful at a time. Then add in 1tbsp vanilla bean paste and continue to whisk for 3 more minutes until you have a light and fluffy buttercream

Step 3 – Add Colour (if using)

Add in food colouring and whisk until you have an even coloured buttercream. Once you have the desired colour and consistency pour the icing into a sealed container or piping bag until you are ready to use it.