Introduction
Hey friend! Let’s talk about those little kitchen creations that just make life feel a little sweeter, shall we? There are some things that are so simple, yet feel incredibly special, and this Whipped Raspberry Honey Butter is absolutely one of them. Maybe you remember a special breakfast growing up, slathering something sweet on warm toast or biscuits? Or maybe you’re just looking for that perfect little “extra” to elevate your weekend brunch?
Well, get ready, because this recipe is about to become your new best friend. It’s unbelievably easy, comes together in minutes, and transforms plain old butter into a bright, sweet, and utterly delicious spread. Seriously, once you make this, you’ll wonder how you ever lived without it. It’s perfect for slathering on everything from pancakes and waffles to cornbread and scones. Pure bliss!
Why You’ll Love This Recipe
So why is this Raspberry Honey Butter going to become a staple in your kitchen? Let me count the ways!
- Fast: Seriously, we’re talking minutes from start to finish.
- Easy: If you can use a mixer, you can make this. No fancy skills needed!
- Giftable: Package this up in a cute jar with a ribbon, and you’ve got the sweetest homemade gift.
- Crowd-pleasing: Who doesn’t love a little flavored butter? This one disappears fast!
Ingredients
Gather your goodies! You only need a few simple things to make this magic happen.
- 1 cup cold butter: Starting with cold butter and letting it soften just slightly is key for that perfect whipped texture. I usually use unsalted butter so I can control the saltiness, but salted works too – just maybe omit the dash of salt later.
- ½ cup honey: Use your favorite kind! A nice mild clover honey is great, but feel free to experiment with something more floral or robust if you like.
- ⅓ cup powdered sugar: This helps with sweetness and gives it that lovely, smooth, spreadable texture.
- Dash of salt: Just a pinch really brings out the sweetness of the honey and the tartness of the raspberries.
- ¾ cup frozen raspberries: Frozen is key here! They help keep the butter cold while you mix and break down beautifully.
How to Make It
Ready? Let’s do this! It’s truly as simple as gathering your ingredients and letting your mixer do the work.
First things first, you’ll want to let your cold butter sit out on the counter for just a little bit. You don’t want it totally mushy and soft, just slightly yielding when you press it. This makes it easier to whip but still keeps it cool enough to incorporate the raspberries nicely.
Grab a medium-sized mixing bowl. Into that bowl, add your slightly softened butter, the honey, the powdered sugar, and that tiny dash of salt. Don’t be shy about tossing it all in together!
Now, it’s time for the fun part – whipping! You can use an electric mixer (either a stand mixer with the whisk attachment or a hand mixer) or if you’re feeling strong, a sturdy spatula and some elbow grease will work, though it will take a little longer. Beat the mixture really well until it becomes light and fluffy. You’ll see it lighten in color and increase in volume. This is where it gets that wonderful, spreadable texture!
Next, carefully add your frozen raspberries to the bowl. They might look like little icy gems, and that’s exactly what you want!
Continue mixing. At first, it might look a little chunky, but keep going. The raspberries will start to break down and their beautiful color will swirl through the butter. Mix until the raspberries are fully incorporated and you have a gorgeous, uniform pink color throughout the butter. Scrape down the sides of the bowl as needed to make sure everything gets mixed in.
That’s pretty much it! Now you just need to transfer your stunning pink butter to where it’s going to live. You can spoon it into a cute serving dish if you’re using it right away, or for storage, I like to wrap it tightly in plastic wrap, shape it into a log, or spoon it into a small airtight container. Pop it in the fridge to firm up before serving.
Substitutions & Additions
Want to play around? This recipe is super forgiving and open to creativity!
- Other Berries: Try frozen strawberries, blueberries, or a mix! Just be aware that blueberries might give you a slightly purplish color.
- Different Sweeteners: You could potentially use maple syrup or agave nectar instead of honey, though the flavor and texture might change slightly. Start with a bit less and add to taste.
- A Hint of Citrus: A little lemon or orange zest whipped in with the butter adds a lovely brightness.
- Vanilla Extract: A tiny splash of vanilla never hurt anything and complements the berry and honey flavors beautifully.
- Spices: A pinch of cinnamon or a tiny grind of cardamom could be interesting, especially for fall breakfasts.
Tips for Success
Making this is pretty foolproof, but here are a couple of things to keep in mind for the best results:
- Butter Temperature: Don’t let the butter get too soft! Just slightly softened is perfect for whipping and incorporating the cold berries without the whole thing turning into soup.
- Don’t Overmix After Berries: Mix until the berries are just incorporated and the color is uniform. Mixing too long can sometimes make the texture a little less smooth, though it will still taste great!
- Prep Ahead: This is a fantastic recipe to make a day or two in advance. Just keep it chilled in the fridge.
How to Store It
Once you’ve made your beautiful Raspberry Honey Butter, you’ll want to store it properly to keep it fresh.
Transfer it to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator. It should keep well in the fridge for about 1-2 weeks. You can also freeze it! Wrap it really well (plastic wrap, then foil or a freezer bag) and it should last in the freezer for up to 2-3 months. Just thaw it in the fridge before you want to use it.
FAQs
Got questions? I’ve got answers!
Can I use fresh raspberries?
I strongly recommend using frozen raspberries for this recipe. They are firm and cold, which helps maintain the butter’s whipped texture as you mix them in. Fresh raspberries tend to be softer and can make the butter too loose and maybe even a little watery.
My butter isn’t turning pink evenly, what should I do?
Keep mixing! Sometimes it takes a little bit for the frozen berries to break down and distribute their color. Scrape down the sides of the bowl and continue mixing until you have a consistent pink hue.
Can I make a smaller batch?
Absolutely! You can easily halve or even quarter this recipe. Just make sure to adjust all the ingredients proportionally.
What’s the best way to serve this?
Pull it out of the fridge about 10-15 minutes before you plan to serve it so it’s nicely spreadable. It’s perfect on warm toast, bagels, pancakes, waffles, muffins, scones, biscuits, cornbread… honestly, anything that loves butter and a touch of sweetness!
Homemade Whipped Raspberry Honey Butter
Equipment
- Mixing bowl medium-sized
- Electric mixer stand or hand mixer (or sturdy spatula)
- Airtight container or plastic wrap for storage
Ingredients
Main Ingredients
- 1 cup cold butter unsalted recommended, let soften slightly
- 0.5 cup honey use your favorite kind
- 0.33 cup powdered sugar
- 1 dash salt
- 0.75 cup frozen raspberries
Instructions
- Let your cold butter sit out on the counter for just a little bit until slightly softened.
- Add the slightly softened butter, honey, powdered sugar, and salt to a medium-sized mixing bowl.
- Beat the mixture well with an electric mixer until it becomes light and fluffy.
- Carefully add the frozen raspberries to the bowl.
- Continue mixing until the raspberries are fully incorporated and the butter has a uniform pink color. Scrape down the sides of the bowl as needed.
- Transfer the butter to a serving dish or airtight container/wrap for storage. Refrigerate to firm up before serving.