Buttercream Frosting For Macarons

• 7T unsalted butter, softened
• 2 egg yolks
• 1/4 C granulated sugar
• 3 1/2 T milk
• 1 t vanilla
• ~1C powdered sugar- to desired consistency
• Tiramisu Variation:
• 1/4 C butter
• 1/2 C mascarpone
• 3/4 C powdered sugar
• 1T amaretto

1. 1. Mash butter with a spatula or whisk with electric mixer until it resembles mayonnaise.
2. 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.
3. 3. Over low heat whisk frequently until thick and custardy.
4. 4. Remove from heat and whisk occasionally until room temperature.
5. 5. Whisk into butter in three batches, add vanilla and stir until smooth and fully combined.
6. 6. Add powdered sugar until desired consistency.
7. Variations:
8. 1. Coconut- substitute coconut flavoring for vanilla and add 3/4 C coconut further shredded in a food processor.
9. 2. Lemon- swap milk for lemon juice.
10. 3. Coffee- dissolve 1/4t instant coffee in 1/4t boiling water. Add with first bit of milk.
11. 4. Pistachios- add ground pistachios
12. 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.

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Taken from www.epicurious.com/recipes/member/views/buttercream-frosting-for-macarons-52846801 (may not work)