Breakfast is always great when served with a side of toast, but pair that with out creamy whipped blackberry butter & you’ve got something truly special on the menu. This fruit butter spread is perfect for breakfast or brunch, and pretty much any other time of the day you need a delicious pick my up.
We grew up on a steady diet of breakfast goodies. Yes, there was always cereal- but any given Sunday there were stacks of pancakes and fluffy waffles galore.
I realize we were kind of spoiled in that arena.
Our parents loved to serve each with a healthy pat of butter melting over top, and a generous drizzle of blackberry syrup.
They always took us blackberry picking in the high heat of Summer.
After we kids had eaten our fill, the baskets were filled and the ripe berries were bought and taken home. There my parent’s lovingly boiled them down into homemade syrup, which they canned.
It is probably the most delicious syrup I’ve ever tasted, and all without a ton of added sugar. I however haven’t ventured down that road myself.
I still take the sons’ berry picking in every season available. I just haven’t been bitten by the syrup bug.
Still, I couldn’t get that delicious flavor combination out of my head. It was so good, it hung around almost thirty years.
So instead for my family, we met in the middle and made the best of both worlds.
We combined creamy butter with ripened, in season blackberries and made a heady whipped blackberry butter.
Making Whipped Butter
While an infused butter is almost always guaranteed to be delicious, the key is using a whipped butter as the base.
Whipped butter is literally that, butter that’s been whipped.
The first step is to set your sticks of butter out and to let them soften to room temperature. At this point, add them to the bowl of a stand mixer.
You can use the paddle attachment (recommended) or the whisk, and beat them on medium speed until smooth & fluffy.
While whipping air gets in and aerates the butter, increasing the butter’s volume- hence the ‘fluffy’ appearance afterwards.
Whipping butter also makes for a smoother butter that’s easier to spread overall, even when chilled. This can be particularly important if you’re adding extra ingredients to your butter.
It’s still best to let this whipped blackberry butter soften a little before serving, especially if serving it with bread.
This whipped blackberry butter is super simple to mix up. Literally.
Your softened butter and fresh blackberries are beaten together in the bowl of a stand mixer. If they’re not coming together as you’d like, you can add some cream until they do.
The whole butterball is then transferred to plastic wrapped, covered, and shaped into a log.
Refrigerated until solid, the simple blackberry butter can then be used however you like.
What Can I Do With Fresh Fruit Butter?
It’s a gourmet infusion, and makes the best butter for spreading over breakfast treats.
It’s also great for melting over grilled meats! Think I nicely seared steak or a grilled chicken breast.
Butter tends to go with everything, but you’d be surprised what a little bit of fruit can do when added to the mix.
Substitute it for plain old butter in your baked goods. It will yield an especially delicious treat.
Whipped blackberry butter is a compound butter that’s infused with one of the best fruits the Summer growing season has to offer.
Don’t be afraid, compound butter’s easier than you think to ‘whip’ up. Make a batch of this whipped blackberry butter, and slather it lovingly over all the delicious things. You won’t be sorry.
Other Compound Butters To Try
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Whipped Blackberry Butter
- 1 stick salted butter softened to room temp
- 1/4 cup fresh blackberries
- 1-2 tbsp heavy cream as needed
- Add the butter to the bowl of your stand mixer. Using the paddle attachment, beat it until nice and creamy.
- Add the blackberries, and whip again until they're evenly mixed in- just until incorporated. Add the cream, only as necessary to encourage mixing. Do not feel forced to use it, or all of it, if not necessary.
- Using a spatula, scrape the butter mixture out onto a sheet of plastic wrap. Fold the wrap up, and roll the compound butter to form a log shape.
- Make sure the butter log is sealed completely, then add it to the freezer for twenty minutes.
- Transfer the blackberry butter to the refrigerator, and store sealed in the plastic wrap until ready to use. The butter will keep up to four weeks.