The simplicity of this recipe makes me feel a little daft for not coming up with it myself!  I made an exception and whipped up a batch to try on my Homemade Soft Rolls.  It was very tasty!  If I could give any one suggestion, though, it would be to emphasize on the softened part of softened butter.  Not soft-ish, not soft-in-this-spot, not I-want-some-and-this-is-good-enough.  It’s gotta be like butter that’s been in the butter dish on the counter for a few days, or it won’t whip up right.  If you don’t believe me, see the “Polaroid” below.

That said!  Even if you pull an Amber and mess it up, it’s still purdy darned good.

Raspberry Butter

 

You’ll Need:

1/2 c. raspberry jam
1/2 c. softened butter
1/4 c. powdered sugar

 

How To:

Beat with a hand mixture until smooth.

Smother on everything.  Resist urge to eat directly from container.

Store in the refrigerator when not eating.

Makes: 12 servings

Prep Time: 2 minutes
Chill Time: n/a
Cook Time: n/a
Calories:  136

Source: A Chocolate Day with Ashley Ray.

20140524 - Raspberry Butter

 

Raspberry Butter

  • Servings: 12
  • Print

You’ll Need:
1/2 c. raspberry jam
1/2 c. softened butter
1/4 c. powdered sugar

 

How To:

Beat with a hand mixture until smooth.

Smother on everything.  Resist urge to eat directly from container.

Store in the refrigerator when not eating.

Makes: 12 servings

Prep Time: 2 minutes
Chill Time: n/a
Cook Time: n/a
Calories:  136

Source: A Chocolate Day with Ashley Ray.

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