I came across this recipe for whipped raspberry butter and knew that I had to try it immediately. Which totally worked out perfectly because I happened to have quite a large quantity of fresh raspberries in my refrigerator. This recipe has put all sorts of wonderful ideas in my head of how/if I could cook with this butter...Mmmm raspberry chocolate chip cookies anyone? This recipe is easily doubled.
Whipped Raspberry Butter
1 Tablespoon honey
1/4 cup fresh red raspberries
1 stick (1/2 cup) butter, room temperature
Place the honey and raspberries in a microwave safe bowl (or in a small saucepan). Heat the mixture until it reaches a boil, stirring to break up the berries. Let the mixture cool completely. Place the honey/raspberry mixture and butter into a medium sized bowl, and beat with a hand mixer on low until combined. The butter will separate at first, just keep beating. Increase the mixer speed to high, and beat the butter for 2 to 3 minutes, or until light and fluffy. Transfer the butter to a jar and refrigerate, or freeze.
Enjoy! -Cardamommy
Whipped Raspberry Butter
1 Tablespoon honey
1/4 cup fresh red raspberries
1 stick (1/2 cup) butter, room temperature
Place the honey and raspberries in a microwave safe bowl (or in a small saucepan). Heat the mixture until it reaches a boil, stirring to break up the berries. Let the mixture cool completely. Place the honey/raspberry mixture and butter into a medium sized bowl, and beat with a hand mixer on low until combined. The butter will separate at first, just keep beating. Increase the mixer speed to high, and beat the butter for 2 to 3 minutes, or until light and fluffy. Transfer the butter to a jar and refrigerate, or freeze.
Enjoy! -Cardamommy
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