Cream Cheese Filling for Macarons
How to make cream cheese filling for macarons
Yield: 40 macarons
- 1/4 cup butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 cups icing sugar
Using a stand mixer, beat together 1/4 cup butter and 4 oz of cream cheese until fluffy.
Add 1 tsp vanilla extract, 1/8 tsp salt and mix together.
Slowly add 2 cups of icing sugar to the stand mixer until the filling comes together. Cream until the icing sugar has dissolved into the butter mixture.
Fill a piping bag with your cream cheese filling and pipe onto macarons.
Store macarons in the fridge for up to 3 days, or in the freezer for up to 1 month.
Store any excess cream cheese macaron filling in the freezer for up to 1 month.