Homemade Raspberry Butter
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Homemade raspberry butter is the perfect sweet flavored topping for your croissants, challah, bagels or any kind of bread. A must-have item on brunch menu!
What we love about homemade raspberry butter
- Quick recipe – 3 minutes is all it takes to make it!
- Easy prep – no special equipment needed (food processor is handy but not essential).
- Rich flavor – delicious, creamy and flavorful.
- Minimum effort – all you have to do is combine two ingredients and serve.
Sweet flavored butters turn any bread into a delicious treat, don’t you think so? I like to spread them onto any kind of bread – sweet, quick bread, artisan – the options are endless.
Sometimes I have hard time choosing what flavor to go for: Should I make Strawberry Butter, Cinnamon Honey Butter or raspberry butter? They are all completely different yet they all taste amazing!
By the way, for savory flavors lovers Roasted Garlic Butter is a great option.
How to make homemade raspberry butter
I only used 2 simple ingredients: raspberry jam and shop-bought unsalted butter. But if you want to go the extra mile, make homemade butter yourself! If you have whipping cream or heavy cream on hand and no idea what to do with it, you could definitely give it a go!
The key to the best raspberry butter recipe is having both ingredients at room temperature. Now all you have to do is combine these two ingredients either by hand (with a wooden spoon) or in a food processor or with electric mixer.
Useful tips for making raspberry butter
- This butter needs to be stored in the fridge in a sealed jar or air-tight container.
- When you store it properly, it can last up to 2 weeks. However, I prefer consuming it within a week.
- Always bring the butter to a room temperature before spreading (the time will vary depending on how warm your room is – count with 10-15 minutes).
- Use Homemade Strawberry Jam instead of raspberry jam.
Homemade Raspberry Butter
Ingredients
- 1 stick Unsalted Butter , at room temperature (110g)
- 10 tbsp Raspberry Jam , at room temperature
Instructions
- In a bowl or in a food processor combine both ingredients until smooth.
- Enjoy with rolls, quick breads, croissants, …
Notes
- Keep this sweet butter in an air-tight container in the fridge.
- If stored properly, it can last up to 2 weeks.
- Bring to the room temperature before serving.
- The amount of jam used can be adjusted to your liking.
- The butter can be also stored in the freezer, wrapped in baking parchment.
I absolutely love everything about this! So simple and awesome!!!
Thank you, Peter.
I love something fruity on my bread. I have found my calling! Thanks!
You are welcome! :)
I love everything about it! Can’t stop thinking about having this butter with some warm scones!
I’d say that would be a delicious breakfast/treat! :)
This is a beautiful twist. I make a lot of compound butters but they’re always savory herbs. This is an awesome take.
Hope you give this one a go so! :)
Oh wow, I have never seen fruit butter before, what an incredible idea. In fact, all of the butters on your website look amazing! I’m so excited to try some. Thanks so much for the inspiration!
You are welcome, Christine! If you do try any of them, please let me know what you think.
Why unsalted butter?
I prefer using unsalted butter to control the sodium intake but if you think that salted one would work better for you, then give it a go!
WOW I can think of many ways to want to use this spread. I love raspberry this is sheer genius I will make this this weekend
That’s great to hear, Claudia!
Wow – yum! I’ve never seen a raspberry butter before! Raspberries are my favorite berry – can’t wait to try this!
You will love it, Lauren :)