This is the butter I suggested you might want to try with my Morning Muffins with Bran and Raspberries which I recently posted. It is incredibly easy, yet adds just the right touch to your muffins, pancakes, waffles and toast; especially if you'd like to make weekend guests feel a little extra special. Raspberries, strawberries, blackberries or blueberries should all work well in this recipe. Shown in the photo is raspberry butter on an English muffin.
An Easy Way...
To Brighten Their Day!
As adapted from foodista.com
- 1 c. softened butter
- 1 TB sugar
- 1 c. cleaned and crushed berries (raspberries, strawberries, blackberries or blueberries)*
Beat the butter and sugar with an electric mixer until smooth. Add the berries and beat just until well blended. Serve at room temperature and store in the refrigerator. (May be frozen for about one month: when ready to use, thaw at room temperature or in the refrigerator.)
*Tip: Fresh or frozen berries are fine (except frozen blueberries). If you use frozen berries, let them come to room temperature before adding to the recipe to avoid clumping. I don't use frozen blueberries in most recipes because I feel they lose their flavor when frozen.
Spread a little extra love with this very berry butter and enjoy!
This looks so good! I wonder how it would work with jam in place of the fruit. Thanks for sharing this lovely recipe! I hope you are having a nice day. I'm enjoying my Labor Day with baking and friends. Much love from Austin!ReplyDelete
@Monet - Happy Labor Day! The original recipe, which I found on foodista.com for raspberry butter, offered that you could substitute 1/4 c. raspberry jam in lieu of the sugar, but it did not say anything about substituting jam in lieu of the fruit. If you try substituting jam for the fruit, I think it might take a lot less of the jam than the fruit...you might try experimenting with a little jam at a time. Let me know if you try this!ReplyDelete
I thought about you and your wonderful breads when I posted this butter recipe...it should be really good on a number of your breads! Kisses!
Oh, this looks marvelous, Bonnie! A way to transform and ordinary breakfast into something so elegant. And I appreciate that it's such a simple recipe...thank you!!!ReplyDelete
@Lizzy - I know you're really busy, yet find the time to share your culinary talents with your friends...I hope this very berry butter will make your time with you and yours even more special!ReplyDelete
Ada says: one of the first meals Cheryl and I had together she made honey butter, which I had never had. believe it or not. Thus was I introduced to sweetened butters and this looks delightful. NEver thought of berry butter but I'm looking forward to trying it.ReplyDelete
@Cheryl and Adam @pictureperfectmeals.com - Hi Adam! Honey butter is really good on just about anything, isn't it! Yeah, I hope you do try this berry butter...it's so worth just the little extra effort to make it! I just picked up more red raspberries at the market today and they were large and beautiful!ReplyDelete
I love this! What a pretty color and so much better than regular butter.ReplyDelete
@Dulce Dough - Hi Jill! I'm glad you love this recipe! I know it would be great on several of your lovely baked items...maybe something from your Grandma's treasured cookbook which you just found! I can only imagine how much that cookbook means to you!ReplyDelete
That's a great idea! I've never thought of incorporating berries in my butter, but now I can't wait to try it! And it gives me a good excuse to bake too ;-)ReplyDelete
Welcome Claudie! Thank you and hope you have a sweet Valentine's day...bake away!Delete