Whipped Blackberry Butter
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.
- 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.
Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg