Raspberry Honey Butter
A delicious, raspberry and honey flavored butter sure to elevate and delight any bread or roll it's spread on.
Servings: 40 rolls
Equipment
- 1 Stand mixer
Ingredients
- 1/2 cup Butter room temperature
- 1/4 cup Honey
- 1/3 cup Seedless Raspberry Jam
- 1 tsp Vanilla
Instructions
- Place the butter in the stand mixer and turn the stand mixer on low. Let it mix until the butter starts to become fluffy. This should take 1.5-2 minutes.
- Stop the mixer and add in 1/2 cup honey and 1/3 cup raspberry jam to the bowl. Use a scraper to clean out the measuring cups.
- Add 1 tsp vanilla to the bowl.
- Turn the mixer back on low speed until everything starts to blend together. You may need to stop the mixer a few times to scrape down the sides. Otherwise you'll end up with butter that hasn't incorporated into the rest of the mix.
- Once you've scraped the sides, turn the mixer back on to medium speed. This next part is where the temperature of your butter can play into how long you need to continue mixing. It can take as long as 15 minutes to get everything to fully blend together so you don't have clumpy butter.Trust me, it will come together, the mixing just may take longer than expected. Sing it with me, "Just keep mixing, just keep mixing." A lot of the timing will depend on the temperature of your butter and jam. If it doesn't look smooth, you haven't mixed it long enough. If you've mixed for 20 minutes and it's still lumpy, your jam was probably too cold.
- Once everything is combined and smooth, transfer to a serving dish, cover with cling wrap and place in the fridge for 1-2 hours to reset.
- Pull the butter from the fridge about 30 minutes before serving and enjoy!