Lately I’ve been obsessed with Thomas Straker’s “All Things Butter” series. He’s made every kind of compound butter but has focused exclusively on savory butter. While I was impressed, I was looking for more of a sweet brunch vibe, specifically berry butters. We chose to infuse our butter with freeze dried berries because their flavor is super concentrated, giving you much more berry flavor. Berry compound butter is sweet, tart, and belongs on pancakes, English muffins, popcorn, charcuterie boards, and anywhere else you need a sweet butter situation!
- 1 1.2 oz bags freeze dried strawberries, raspberries, or blueberries
- 1 pound butter, softened
- 1 heaping tablespoon raw honey or maple syrup
- pinch of salt
Pour freeze dried berries into a bowl to double check for silica gel packets! (Some brands include them in the bag to keep the berries extra crisp but we do NOT want that in our butter!) Once you’ve double checked your berries, blend the berries into a fine powder using a food processor or high-speed blender.
Whip butter in a stand mixer using the whisk attachment or with an electric hand mixer. Once it’s super smooth, add in berry powder one tablespoon at a time. You can add as much or as little as you want, you are very much encouraged to taste as you go in order to achieve fancy fruit butter perfection. Season with salt and add raw honey. Whip one last time to fully homogenize everything. If you are making the raspberry or blueberry butter, you might want to add more honey to combat the tartness. Taste as you go!
Serve or stash! Store berry butter in an airtight container, shape into a log and wrap it up in plastic wrap, or serve immediately. Berry Butter will last up to 2 weeks in the refrigerator, but take note that while the color will darken slightly in the fridge it will not effect the flavor.