Homemade Raspberry Butter Recipes
HOMEMADE RASPBERRY BUTTER
Number Of Ingredients 4
Steps:
- Place raspberries in a blender and mix until a smooth puree. Place raspberries into sieve. Using a spatula, press berry puree, separating the juice and the seeds. Toss seeds, keep seedless puree. In seedless puree bowl add butter and powdered sugar. Mix until well incorporated. Keep refrigerated.
EASY RASPBERRY CURD
With 5 ingredients, making raspberry curd is simple enough for a beginner.
Provided by thedailygourmet
Categories Desserts Fillings Fruit Fillings
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine raspberries and sugar in a high-powered blender (such as Vitamix®).
- Carefully crack eggs into a small glass bowl, making sure no pieces of shell fall into the bowl. Pour eggs into the blender with the raspberry mixture. Cover and blend on low Variable 1, quickly adjusting to Variable 10. Blend on high speed for 1 minute.
- Melt butter in a small saucepan over medium heat. Pour in raspberry mixture through a sieve. Add lemon juice. Cook and stir until curd thickens enough to coat the back of a spoon, about 5 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 30.2 g, Cholesterol 123.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 3.7 g, SaturatedFat 8.1 g, Sodium 116.7 mg, Sugar 27.2 g
SWEET RASPBERRY BUTTER
This butter will really perk up the a brunch buffet that includes homemade breads. -Helen Lamb, Seymour, Missouri
Provided by Taste of Home
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 73 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY BUTTER
This sweet butter tastes great with a variety of fresh-from-the-oven goodies. I think it's a nice change from plain butter.-Helen Lamb, Seymour, Missouri
Provided by Taste of Home
Time 10m
Yield about 1/2 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving.
Nutrition Facts : Calories 220 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 231mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY BUTTER
Steps:
- Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with a paddle attachment. Serve at room temperature.
RASPBERRY HONEY BUTTER RECIPE
This Raspberry Honey Butter is easy to make and full of amazing flavor.
Provided by Camille Beckstrand
Categories Snack
Time 10m
Number Of Ingredients 4
Steps:
- Add butter to large bowl and beat until soft and creamy. While the mixer is still mixing the butter, add in the raspberry jam, honey, and vanilla. Beat until all mixed together and creamy (like the consistency of a soft butter); about 8 minutes.
- Serve over warm bread or toast.
- Store leftovers in the fridge in a sealed container.
Nutrition Facts : Calories 227 kcal, Carbohydrate 32 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 109 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
RASPBERRY BUTTER
Make and share this Raspberry Butter recipe from Food.com.
Provided by Manami
Categories Raspberries
Time 5m
Yield 1 stick
Number Of Ingredients 3
Steps:
- Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with paddle attachment.
- Serve at room temperature.
Nutrition Facts : Calories 1258.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 354.4, Carbohydrate 110.2, Fiber 1.8, Sugar 77.7, Protein 1.6
RASPBERRY BUTTER
Butter just got better! - when mixed with raspberry jam!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Beat all ingredients with electric mixer on high speed until well blended.
- Serve at room temperature. Store tightly covered in refrigerator up to 3 weeks. Or wrap airtight and freeze up to 2 months.
Nutrition Facts : Calories 125, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg
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