Wednesday, January 18, 2012

Raspberry Butter

I think it's about time for a recipe around here, don't you?

 Last year, my honey and I went to a restaurant for our anniversary where they served the most delicious hot rolls and raspberry butter.  I've been thinking about that butter lately and decided to whip some up.  It's not hard to do.  You will need softened butter though, so take a couple of sticks out of the fridge and bring it to room temperature.  While you are waiting for it to soften, make your favorite bread recipe.  You are going to want to slather this butter onto something hot and delicious from the oven.  Got that all taken care of?  Good.  Let's do this.

 All you need is your softened butter, some powdered sugar, marshmallow cream, and raspberries.  I used frozen raspberries this time, as it is the middle of the winter.  Fresh would have been dreamy--frozen will work just fine.  Smash up your raspberries and drain off the juice.  Set the draining berries aside.  Discard the juice or use it in something else.  Whip your butter until it's light and fluffy.  Add the powdered sugar and cream them well.  Add the marshmallow cream.  Last, but not least, add your raspberries.  Mix to incorporate.

Scoop or pipe the raspberry butter into individual serving sizes if desired and refrigerate until ready to use.  I also piped some into 4 oz canning jars to give away with a hot loaf of bread.  You could store the whole batch in a tupperware container and keep it in the fridge to use as needed.

I love the beautiful pink color of this butter.  And it is deeelicious!
This butter would make a beautiful accompaniment to your Valentine waffles or pancakes!


  1. Tried this tonight with huckleberries on waffles. Total YUM!


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