Yield:Yields about 1 cup
由搅拌黄油的酥皮,这s filling has a light texture and rich vanilla flavor—the perfect accompaniment forClassic French Almond Macarons.
Remove the bowl from the heat and scrape the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the mixture is light, white, and cool to the touch, 4 to 6 minutes. Reduce the speed to low and add the chunks of butter one at a time. Increase the mixer speed to medium and beat until the buttercream is smooth, 4 to 5 minutes. Mix in the vanilla and salt.
Make Ahead Tips
The buttercream can be refrigerated in an airtight container for up to 4 days. Before using, return to room temperature and then mix the buttercream in a stand mixer fitted with the paddle attachment on medium-low speed until smooth, 1 to 2 minutes.
Espresso Buttercream:Substitute 2 tsp. instant espresso powder dissolved in 1/2 tsp. warm water, cooled, for the vanilla and mix it in along with the salt.
OMG! We had macarons for the first time at a french bakery in NYC over the Thanksgiving Holiday...they were so good I could not wait to come home and try a recipe. Let me tell you...my son said these are EVEN better than the ones we had! They are decadent ! Thank you!
I made the filling for the first time tonight, and found it easy to follow and easy to execute. I did add additional 1/2 tsp vanilla extract and 1/2 tsp of almond extract. I also used salted butter and omitted the kosher salt. The icing tasted delicious, but was a bit thin to use immediately. After refrigerating a bit, it was perfect.
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