There were no cookbooks on my Christmas list this year. We already have so many! I am determined to cook my way through the ones I have, instead of adding anything new. However, one of my co-workers gifted me with Ree Drummond’s “Food from my Frontier” and I love it! My favorite thing about Ree Drummond is her photography. I love the step-by-step photos and seeing pictures of the Ranch. Those little behind the scenes photos make me smile.
Another thing that made me smile? Ree’s Berry Butter. She made some fruit-filled butter to put on top of homemade French Toast. Now, I have a fantastic recipe for berry stuffed French toast, but berry butter would take it over the top!
So, of course, I had to make it.
This is straightforward, simplicity at it’s very best. Are you ready for the recipe?
2 sticks of unsalted butter
¾ cup of your favorite berries
4 TBLS powdered sugar
Yes, that’s it.
Whip 2 sticks of room-temperature, unsalted butter and the powdered sugar until it’s light and fluffy. Add the berries and mix just briefly. You’ll discover the berries come apart quickly and you don’t need to mix for much more than a few turns of your beaters.
Ree made raspberry butter and blackberry butter. Which you can totally do too! Strawberry butter would be divine. Blueberry butter spread on pancakes… MMM!!
Mine is a combination of raspberries, blackberries and blueberries. Why limit yourself to one berry, when you can have three?
Another bonus, this mixed berry butter comes out bright red and is deliciously festive for Valentines Day or the 4th of July!
Once the berry-licious butter is combined, lay a long sheet of plastic wrap on the counter and pour out the butter on to it. Try to fashion the butter into the shape of a log. Roll the plastic wrap carefully around the butter. Once the butter is rolled in plastic, you’ll want to roll it again in aluminum foil to tighten it up. Wrap the foil tightly (twisting the ends in opposite directions) to create some pressure on your butter log. Once it is nice and tight, pop it in the refrigerator for a few hours to firm it back up! You can also stick it in the freezer for a while (which is what I did!)
After it sets and you’ve decided on the perfect vehicle to host your berry butter, unroll the aluminum foil and unwrap one end of your butter log. Cut into slices and serve!
As you can see, I did mine on some biscuits we had leftover from dinner the other night. (And because I couldn’t wait to try it and that was all that was in the house!)
Fruity, delicious and just plain FUN! Enjoy this one! We certainly did!
Sara,
I’m in awe of your berry butter rolling skills. Mine turn out looking like . . . well not lovely cylinders, that’s for sure!
Hi Kirsten! You are very kind! Want to know something? You can’t see the jagged edge on my slice of butter because it’s hiding under the top biscuit. :-) I’ve also found it helps to lay the butter in a log shape, try to get out as much air as possible when you roll it up. Don’t be afraid to show that butter who is boss! Then twist the ends of both the plastic, and then the foil until it’s very tight! It will hold it’s shape!! If it doesn’t look great on one edge (or the entire side of the whole thing), who cares! It’s still delicious! XOXO
Wonderful! I’ve never seen a butter with so many berries. They’re usually more about the butter. I prefer this version!
Thanks Mimi! So do I! :-)
This looks amazing and is so easy. Look forward to making this!