Quick Description
This Raspberry Whipped Butter is a sweet and tangy spread that takes regular butter to the next level. Whipped to a light, airy texture and dotted with fresh raspberries, it’s perfect for serving with breakfast pastries, scones, or even spreading on toast for a delightful twist. The hint of raspberry balances beautifully with the richness of the butter.
Servings & Timing
- Servings: About 1 cup of butter (enough for 8–10 servings)
- Prep Time: 10 minutes
- Chill Time: Optional, for firmer texture
- Total Time: 10 minutes
Ingredients List
- 1 cup unsalted butter, softened
- ¼ cup powdered sugar (or to taste)
- 1 tsp vanilla extract
- ½ cup fresh raspberries, mashed
- Pinch of salt
Instructions
Step 1: Prepare the Butter
- Allow the unsalted butter to come to room temperature, making it soft and easy to whip.
Step 2: Whip the Butter
- In a mixing bowl, beat the softened butter using an electric mixer or stand mixer for 3–4 minutes, until light and fluffy.
- Add powdered sugar and vanilla extract, continuing to whip until fully incorporated.
Step 3: Add the Raspberries
- Gently mash fresh raspberries with a fork or blend lightly in a food processor, leaving some small chunks.
- Fold the mashed raspberries into the whipped butter mixture.
- Add a pinch of salt to enhance the flavors, and continue mixing until smooth and well combined.
Step 4: Chill (Optional)
- For a firmer consistency, refrigerate the whipped butter for 30–60 minutes before serving.
Step 5: Serve
- Spread generously on scones, toast, pancakes, or muffins. Serve chilled or at room temperature.
Additional Notes
- Sweetness Adjustments: The amount of powdered sugar can be adjusted based on how sweet you want your butter.
- Texture Tip: If the butter is too soft, refrigerate it for a bit before serving.
- Flavor Enhancements: Add a few drops of lemon juice or zest for an added citrusy kick.
- Mashed Raspberries: Ensure the raspberries are mashed well to prevent large chunks that could affect the smooth texture.
Dietary Info
- Vegetarian
- Gluten-Free
- Can Be Made Dairy-Free: Use dairy-free butter in place of regular butter.
Recipe Variations & Serving Suggestions
- Mixed Berry Whipped Butter – Swap raspberries for blueberries, blackberries, or strawberries for a mixed berry version.
- Cinnamon-Raspberry Butter – Add ½ tsp cinnamon to the whipped butter for a spiced twist.
- Maple-Raspberry Butter – Replace the powdered sugar with maple syrup for a maple-flavored whipped butter.
- Honey-Infused Butter – Substitute powdered sugar with honey for a naturally sweetened version.
Storage & Make-Ahead
- Refrigeration: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Can be frozen for up to 1 month. Let thaw at room temperature before using.
FAQs
Q: Can I use frozen raspberries?
Yes! Thaw and drain the frozen raspberries before mashing them to remove excess moisture.
Q: Can I use this butter for baking?
Yes, this butter can be used as a spread or filling for cakes, muffins, or other baked goods. However, if you’re using it in baking, reduce the amount of sugar in the recipe to balance the sweetness.
Q: My butter is too runny, what happened?
Ensure the butter is at room temperature, not too warm, and whip it properly until fluffy. If it’s still too soft, refrigerate it for a firmer texture.
Optional Personal Story
“Raspberry whipped butter is a treat I make every summer when raspberries are in season. It’s a family favorite that pairs perfectly with homemade scones, especially when I’m hosting guests for brunch. The sweet and tart combination of raspberries with butter always gets rave reviews!”
Call-to-Action
“Save this Raspberry Whipped Butter recipe for your next brunch or family gathering! Tag a friend who loves homemade spreads and join my community for more delicious recipes like this!”
