I love raspberries.

They are my all time favorite fruit.

And lucky for me, my mother has a VERY green thumb and grows them every year.

She’s done this as long as I can remember and so I was spoiled to eat them whenever I wanted.

It wasn’t until I moved away from home and realized how ghastly expensive they are at the store, that my true appreciation for them came to be.

So when my parents came to visit after I gave birth to my son, my mother brought a gallon sized bag packed full of raspberries she had frozen for me when they were in season.

I quickly tossed them into the freezer, deciding that at some point I was going to make a million things with them and savor every bite.

And I did.

I made Raspberry Mousse pie, Raspberry Ice Cream. Raspberry Key Lime Cheesecakes and Raspberry puree with them.

And when all was said and done, I still had some seedless puree left over.

So rather than waste it – that would be serious crime – I decided to whip up a batch of Homemade Raspberry Butter.

This was amazing.

Super simple to make and literally only takes minutes to whip up!

The flavor of the butter is not overwhelming, isn’t tart and well, goes perfect with bread, pancakes or English muffins!

Homemade Raspberry Butter

Ingredients

1/2 cup butter (1 stick), room temperature
1/2 cup freeze dried raspberries
2 Tablespoons powdered sugar

Instructions

Place raspberries in a blender and mix until a smooth powder
If you do not like seeds, sift powder in a fine mesh strainer. Discard seeds
With the back of a spoon, mash butter until smooth.
Add in freeze dried raspberry powder. Mix well.
Add in powdered sugar and mix again.
Butter is best when freeze dried strawberries have absorbed some of the moisture from the butter - let sit at least an hour.
Use after the hour or chill until needed. See note.

Notes

Butter will become firm when chilled. Remove from fridge several hours before needing.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 73Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 61mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

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Laurie

Monday 4th of September 2017

I want to make homemade garlic & or herb butter for Christmas giveaways. Can I make this ahead of time. If so how far ahead & cn I freeze it ?

Janelle

Wednesday 6th of September 2017

Love Garlic Butter. We make and eat it on a regular basis! Have you tried it on a stake yet? TO DIE FOR. In terms of butter, you can freeze butter for approximately 6 months. Herbs and garlic wont affect the butter so go ahead and whip it up now in preparation for Christmas. However if you add cream or any liquid dairy I wouldn't freeze for longer than a month. I'm certainly no expert but these are what I'd do.

Charlie

Thursday 29th of December 2016

This sounds delicious!

It would go so well with raspberry scones, or any scone for that matter.

I have this handy little gadget I got from lehman's.com, you put in a cup of whipping cream shake for three minutes, hang to get the buttermilk out and you have some fresh butter.

Fresh butter, fresh berries, and fresh buttermilk with scones. Can't get any better than that.

Thursday 16th of March 2017

Charlie that sounds fantastic! This would be great on fresh scones! Yum!

Tuesday 12th of August 2014

Hi Sarah! I am super jealous of your raspberry picking! My favorite fruit!! In general when using fruit, you'll want to consume it within 1 week. Butter does freeze well, however I've never tried freezing this so I can't give you a guaranteed answer. I'll try to make some this week and let you know. :)

Sarah

I just took my daughters raspberry picking yesterday and, after making Raspberry Cordial yesterday, (channeling Anne of Green Gables!) we still have 4 pounds of berries to use up. Excessive beautiful produce is one my all-time favorite "problems" to have. ;) How long will this last in the refrigerator? Can you freeze it?