Whipped Blackberry Butter
I dont know about you but there are times when I just want something a little on the fancy side in the mornings. Then I realized that I had this jelly that I LOVED – which led me to this recipe – Whipped Blackberry Butter!
Before I lose you, don’t feel like you have to use blackberries! You could easily make this blueberry, strawberry or even apricot! There are a couple things you should note before getting started.
1. Choose products you love. Since this is something that is going to have what I call “direct flavor” (meaning flavor that will not change much), you want to choose products that you love and believe in. You will need a can of preserves – and if you were to ask me, I would tell you to buy Dickinson’s Preserves. They have been around for ever and are incredible.
2. Whatever fruit you choose make sure you do what you need to remove most of the juices. The water in the juices will break down the dairy solids and ruin the spread. I used a tight screen sift to make sure the juices are eliminated and scrape the fruit out to add to the butter.
3. Lastly, take the time to whip your butter – really whip it (whip it good!). The butter should almost appear white when it is ready.
- 1½ sticks butter, room temperature
- ⅓ cup blackberry preserves or jam
- 8-10 blackberries, strained
- With your mixer, whip you butter until it turns white in color. This should take approximately 5-7 minutes.
- Once completed, add your preserves and fruits and blend well. If you butter is a little bitter due to the fresh fruit, add a couple pinches of granulated sugar.