Raspberry Butter


A more appropriate name might be “raspberry frosting” but . . . tomato tomahto. The important thing here is that we have an absolutely divine, melt-in-your mouth, flavorful butter. You’ll be hunting for stuff to spread this on!


½ c butter, softened to room temperature

½ c powdered sugar

¼ c raspberries


Whip butter until fluffy. Beat in powdered sugar until smooth. On low mixer speed, blend in raspberries for only a few seconds, just until berries start to break apart. Roll butter in log shape (see below) in long sheet of plastic wrap followed by long sheet of tin foil. Twist ends tight (like a Tootsie Roll) to pack butter. Refrigerate until firm. Slice and serve on pancakes, French toast, waffles, crepes, rolls, bread, etc.





Adapted from: Pioneer Woman

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