This small batch recipe makes the perfect cream cheese macaron filling!
It’s tangy, sweet, and makes just the right amount to fill a batch of macarons.
This recipe uses both cream cheese and a bit of butter to make a stable, delicious filling.
It’s tastes amazing with just about any type of shell, and I love using it to fill my red velvet macarons and my funfetti macarons.
How Much Cream Cheese Filling Does This Recipe Make?
This recipe makes a little more than 1 cup of filling, which can be used to fill about 20 macarons. You can double or triple this recipe if needed.
The number of macarons you can fill will vary based on the size of your shells. My macarons are usually 1 1/2-inches, so they’re about the size of a standard macaron.
Tips for Making the Best Cream Cheese Macaron Filling
- Use full-fat cream cheese that comes in a block. It works best in this recipe!
- Make sure the butter and cream cheese are room temperature before making this filling. It helps them mix together better.
- Mix the butter and cream cheese together for the full 2 minutes this recipe calls for. It gives this filling a fluffy, light consistency.
- Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
Making This Cream Cheese Macaron Filling in Advance & Storage Tips
- Macarons filled with this frosting should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.
- Freeze macarons with this filling for up to a month in an airtight container.
- Refrigerate desserts filled with this frosting for up to 5 days in an airtight container.
- Make this frosting ahead of time too or save any leftover frosting! Store in an airtight container in the fridge for up to a week.
Let Me Know What You Think!
If you try this cream cheese macaron filling, I’d love to hear what you think of it! Please leave a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!
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Cream Cheese Macaron Filling
This small batch recipe makes the perfect cream cheese macaron filling! It's tangy, sweet, and makes just the right amount to fill a batch of macarons.
Ingredients
Cream Cheese Buttercream Frosting
- 56g cup cream cheese, room temperature (1/4 cup)
- 28g salted butter, room temperature (2 Tbsp)
- 4g vanilla extract or vanilla bean paste (1 tsp)
- 125g powdered sugar (1 cup)
- 10g heavy cream (2 tsp)
Equipment
Instructions
Cream Cheese Macaron Filling
- Beat 56g room-temperature cream cheese and 28g room-temperature butter on a medium-high speed for 2 minute with a hand mixer until combined and fluffy.
- Mix in 4g vanilla extract on a low speed.
- Slowly add in 125g of powdered sugar. Halfway through add 10g of heavy cream or milk to make the filling easier to mix.
- If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
- Once the frosting is the right consistency, place in a piping bag with a round tip.
- After pairing up your macaron shells, pipe a dollop of cream cheese buttercream on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
- Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Store any leftover macarons and/or filling in the fridge.
Notes
Recipe Yield:
This recipe makes a little over 1 cup of filling, which can be used to fill about 20 macarons. You can double or triple this recipe if needed.
The number of macarons you can fill will vary based on the size of your shells. My macarons are usually 1 1/2-inches, so they're about the size of a standard macaron.
Tips for Making the Best Cream Cheese Macaron Filling
- Use full-fat cream cheese that comes in a block. It works best in this recipe!
- Make sure the butter and cream cheese are room temperature before making this filling. It helps them mix together better.
- Mix the butter and cream cheese together for the full 2 minutes this recipe calls for. It gives this filling a fluffy, light consistency.
- Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
Making This Cream Cheese Macaron Filling in Advance & Storage Tips
- Macarons filled with this frosting should mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.
- Freeze macarons with this filling for up to a month in an airtight container.
- Refrigerate desserts filled with this frosting for up to 5 days in an airtight container.
- Make this frosting ahead of time too or save any leftover frosting! Store in an airtight container in the fridge for up to a week.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 52Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 20mgCarbohydrates 7gFiber 0gSugar 7gProtein 0g