Foolproof Macaron Cream Filling – Smooth, Easy & Works with Every Flavor!
Cake Decorations
If you’re into baking macarons, you know the filling is just as important as the shell. This universal macaron buttercream is my go-to base filling because it’s rich, creamy, and super easy to flavor however you like—vanilla, matcha, chocolate, lemon, earl grey, you name it! Once you’ve mastered this, you’ll never run out of macaron ideas again.
Now, while the ingredients are simple, the technique needs just a little attention—especially when dealing with egg yolks and hot milk. The trick is to add the hot milk slowly into the whipped yolks while whisking fast—this stops the eggs from curdling and keeps that smooth, velvety texture. Don’t rush this part or you’ll end up with scrambled eggs instead of creamy custard! Another tip: after you mix everything together, heat it gently over a double boiler.
This is safer than direct heat and helps beginners avoid overheating the egg mixture. Trust me, I’ve had too many “egg soup” moments before figuring this out. So now, let me walk you through the perfect macaron filling base you’ll love using again and again.
Universal Macaron Cream Filling – Smooth, Simple & Perfect Every Time!
Ingredients
- 2 egg yolks
- 30 g granulated sugar
- 120 g whole milk
- 100 g unsalted butter (softened)
How to Make It
- In a mixing bowl, whisk the egg yolks with sugar until pale and creamy.
- Heat the milk in a saucepan until hot but not boiling. Slowly pour the hot milk into the yolk mixture while whisking constantly to prevent curdling.
- Pour the mixture back into the saucepan (or double boiler). Heat gently over low heat or a water bath, stirring constantly until it thickens into a custard. Remove from heat and let it cool completely.
- In a separate bowl, beat the softened butter until fluffy. Gradually add the cooled custard and whip until smooth and creamy.
- At this point, feel free to mix in any flavors—fruit purees, matcha powder, cocoa, or vanilla!
- Always cool the custard fully before combining with butter, or it may split.
- If you’re a beginner, use a double boiler for better control over the heat.
- Store in the fridge for 3–4 days. Let it soften at room temperature before using.
🥚 Q: Can I use store-bought custard instead of making it?
It's possible, but homemade custard gives better flavor and texture! Plus, it's super simple with just egg yolks, sugar, and milk.
🧈 Q: Why is my cream too runny?
The custard may not have cooled enough or thickened properly. Make sure it's completely cold before mixing with butter!
🌈 Q: Can I flavor it differently?
Totally! Mix in fruit puree, cocoa, vanilla, matcha—or even lemon zest for a citrus kick. It’s a super flexible base cream!