Buttercream Frosting For Macarons

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   1. Mash butter with a spatula or whisk with electric mixer until it resembles mayonnaise.

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   2. In a small saucepan, whisk yolks, then add sugar and whisk until lightens to off-white and granules are no longer visible. Add milk and whisk to combine.

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   3. Over low heat whisk frequently until thick and custardy.

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   4. Remove from heat and whisk occasionally until room temperature.

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   5. Whisk into butter in three batches, add vanilla and stir until smooth and fully combined.

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   6. Add powdered sugar until desired consistency.

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   Variations:

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   1. Coconut- substitute coconut flavoring for vanilla and add 3/4 C coconut further shredded in a food processor.

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   2. Lemon- swap milk for lemon juice.

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    3. Coffee- dissolve 1/4t instant coffee in 1/4t boiling water. Add with first bit of milk.

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    4. Pistachios- add ground pistachios

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    5. Raspberry- 1/2 C frozen raspberries and 50mL OJ in a saucepan. Heat until berries fall apart. Push through a sieve. Return to pan and reduce. Cool. Add to frosting.

* Per serving · 4 servings · Values may vary.

No additional tips available.