|A smooth and creamy blackberry buttercream is the perfect filling for these pretty purple macarons.|
To quote the catchy 1980's song by New Wave band Devo, the secret to a light and creamy buttercream is to "whip it and whip it good."
Whipping a buttercream "good" is so worth the time it takes and it does take time, so using a stand mixer is ideal.
When I make simple fruit flavored buttercreams by just whipping low-sugar preserves and a pinch of sea salt into unsalted room temperature butter, it takes a good 7 to 10 minutes of whipping for the buttercream to fully come together.
As proof of the time it takes, here are the stages of my recent batch of blackberry buttercream:
|After one minute of whipping, the buttercream looks like a mess, but don't fret.|
|After three minutes, it's starting to come together, so don't give up.|
|After six minutes, it's looking okay, but this buttercream can get even better with even more whipping.|
|After nine minutes, it's done. I can tell because the color has lightened and it's smooth and creamy with the preserves fully incorporated into the butter.|
|Filling macaron shells with the blackberry buttercream. It was definitely worth taking the time to whip it good!|
Here's the blackberry buttercream recipe:
3/4 cup unsalted butter, room temperature
1/2 cup low-sugar blackberry preserves
pinch fine sea salt
Whip the ingredients together until they are smooth and creamy. This takes a good seven to ten minutes.