Best Homemade Raspberry Butter Recipes

RASPBERRY BUTTER

Raspberry Butter image

This sweet butter tastes great with a variety of fresh-from-the-oven goodies. I think it's a nice change from plain butter.-Helen Lamb, Seymour, Missouri

Provided by Taste of Home

Time 10m

Yield about 1/2 cup.

Number Of Ingredients 4

Ingredients

1/2 cup butter, softenened
1/3 cup fresh or frozen unsweetened raspberries
2 tablespoons confectioners' sugar
Dash lemon juice

Steps:

In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving.

Nutrition Facts : Calories 220 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 231mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

HOMEMADE RASPBERRY BUTTER

Homemade Raspberry Butter image

Number Of Ingredients 4

Ingredients

1/2 cup raspberries
1/2 cup butter (1 stick), softened
2 Tablespoons powdered sugar
1/4 teaspoon lemon juice (optional)

Steps:

Place raspberries in a blender and mix until a smooth puree. Place raspberries into sieve. Using a spatula, press berry puree, separating the juice and the seeds. Toss seeds, keep seedless puree. In seedless puree bowl add butter and powdered sugar. Mix until well incorporated. Keep refrigerated.

RASPBERRY BUTTER BRAIDS

Raspberry Butter Braids image

Looking for an eye-catching sweet bread to give as a gift? With tender, raspberry-filled layers, this lovely, two-loaf recipe is sure to impress.-Robin Stout, Amherstview, Ontario

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (15 slices each).

Number Of Ingredients 17

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, cubed
1/2 cup sugar
1 egg
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
EGG WASH:
1 egg
2 tablespoons water
GLAZE:
1-1/4 cups confectioners' sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 to 3 teaspoons water

Steps:

In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. On greased baking sheets, roll each portion into a 14x12-in. rectangle. Cut each rectangle into three 14x4-in. strips. Spoon 2 tablespoons jam down the center of each strip. Bring long edges together over filling; pinch to seal. Braid three strips together; pinch ends to seal and tuck under. Repeat with the remaining strips. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks., For glaze, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves.

Nutrition Facts : Calories 163 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 81mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.