Raspberry Butter

All you have to do is let 2 sticks of butter come to room temperature… you want them mushy, but not melted. Add the butter and a bit of powdered sugar to a stand mixer bowl and whip for about 10 seconds on high. Then toss in 1/2 cup of fresh raspberries and mix for another 5-10 seconds with the paddle attachment. You want to mix the berries enough to break apart and mix throughout the butter, but not too much where the berries burst. It literally just takes a few seconds! Dump the berry butter mixture onto some plastic wrap and roll up to create a log. After it chills in the fridge for a few hours, you have a delicious, pink raspberry butter to sweeten up your breakfast!

My favorite way to enjoy this Raspberry Butter is with fluffy, tender buttermilk pancakes… yo

5.0 from 1 reviews

Raspberry Butter

 

 

Sweet, raspberry butter perfect for spreading on muffins, pancakes, toast, and more!

Ingredients

• 2 sticks unsalted butter, softened
• ½ cup fresh raspberries
• 1 tablespoon powdered sugar

Instructions

1. Add the softened butter and powdered sugar to a stand mixer bowl and mix on high with the whisk attachment for about 10 seconds. Scrape down the sides with a spatula.
2. Switch to the paddle attachment and add the fresh raspberries to the bowl. Mix on medium speed for 5-10 seconds until the berries break apart, but not burst.
3. Dump the butter mixture onto a long sheet of plastic wrap set over a long sheet of foil. Wrap and roll the butter mixture into log, twisting the foil ends as you go to make the log compact. Chill for at least 2 hours until firm and keep refrigerated until ready to use.