Basic Butter Cream

  • 2 sticks unsalted butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 3-4 tablespoons whipping cream

Beat the butter in till it is creamy and then add in the vanilla paste and continue to beat well. Alternate adding the powdered sugar (1 cup at a time) and whipping cream (1 tablespoon at a time) until it is smooth. Add Additional whipping cream as needed until the frosting is a little bit thinner than what you would use to frost a cake. Put the frosting into a Ziploc bag and cut a hole in the bottom to use to add a dollop onto a macaron to then top with another!

**store macaron in an airtight container.***