How To Make Strawberry Butter
Strawberry butter spread is soft, fruity, and creamy made with only 4 simple main ingredients. Great to use as a spread on crostinis, bagels, toasts as well as grilled poultry and fish.
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INGREDIENTS
- 4 oz 1 stick butter, softened, unsalted or salted (your choice)
- 4 oz strawberries
- 1 ½ teaspoon fresh thyme, chopped
- Pinch of Himalayan pink salt or kosher salt
- 2 tablespoons powdered sugar, optional for more sweet taste
INSTRUCTIONS
- In a mixing bowl, with an immersion blender mixall the ingredients until smooth (depending on use, here you can leave few pieces of strawberries here and there or blend until smooth).
- Place the strawberry butter into a piping bag or parchment paper/plastic wrap rolled into a small thick ‘’sausage’’ and refrigerate until ready to use.
NOTES
- Do not crush all of the berries - some can remain whole for added texture in the butter.
- How to store - in a piping bag with a pastry tip of your choice (a wider one is better, and be careful if leaving strawberry pieces inside, you’ll have a hard time getting the butter out of the piping bag).
- Another way is to roll the butter into a plastic wrap or parchment paper, refrigerate, and later can be cut into circles, refrigerate until use.
- Butter will be fresh and delicious for 3-4 days if kept in the fridge. Freeze for up to 3 months.
- If the main use of the butter will be serving it with meat or seafood then skip the powdered sugar.
- For serving, sprinkle some Himalayan salt or sea salt flakes on top.
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