WHIPPED BERRY BUTTER RECIPES RECIPES

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FLUFFY WHIPPED BLUEBERRY BUTTER - RECIPES, COUNTRY LIFE ...



Fluffy Whipped Blueberry Butter - Recipes, Country Life ... image

Every summer, you’re sure to find me and our daughters heading south down the scenic Great River Road to our favorite blueberry u-pick.

Provided by Brenda Score

Categories     breakfast    side dish

Total Time 15 minutes

Prep Time 0S

Cook Time 15 minutes

Yield 5 servings

Number Of Ingredients 13

FOR THE BLUEBERRY SAUCE:
3 c. Fresh Blueberries
2/3 c. Water
2/3 c. Sugar
3 tbsp. Cornstarch, Dissolved In An Equal Amount Of Cold Water
1 tsp. Pure Vanilla Extract
FOR THE WHIPPED BLUEBERRY BUTTER:
1/4 c. Milk
1 c. Unsalted Butter, Softened To Room Temperature
1/3 c. Powdered Sugar
1/3 c. Prepared Blueberry Sauce, Cooled
1 tsp. Pure Vanilla Extract
1 pinch Kosher Salt

Steps:

  • For the blueberry sauce:In a medium saucepan over medium heat, combine blueberries, water, and sugar. Stir regularly, bringing the mixture to a low boil.In a small bowl or mug, mix together the cornstarch and water until a smooth slurry is formed. Slowly stir slurry into blueberries. Simmer blueberries until sauce is thickened enough to coat the back of a spoon. This should take 5 to 10 minutes. Remove from heat and stir in vanilla. Let cool completely before adding to whipped blueberry butter portion of the recipe.These quantities will give you more blueberry sauce than needed for the butter, about 2-1/4 cups total. Enjoy the remaining sauce spooned over pancakes, waffles, and ice cream.For the whipped blueberry butter:In the bowl of a stand mixer, beat milk and butter on low to medium-low speed until incorporated. This may take a bit for the mixture to come together, but just be patient. Then turn speed up to medium-high and beat for about 5 minutes, scraping down the sides and bottom of the bowl a couple times, until light and fluffy. Add powdered sugar and salt, and beat again on medium-high speed for 1 more minute. Add 1/3 cup of the blueberry sauce and the vanilla, and then beat on low just until combined. Enjoy immediately. Or refrigerate until later. Just be sure to remove the butter from the refrigerator 20 to 30 minutes prior to eating to let it soften.

BERRY BUTTER RECIPE | LEVO – LEVO OIL INFUSION, INC.



Berry Butter Recipe | LEVO – LEVO Oil Infusion, Inc. image

Make your own very, very berry butter for morning yummies.

Provided by LEVO

Total Time 5 minutes

Prep Time P0D

Cook Time 5 minutes

Yield 1

Number Of Ingredients 6

2 sticks of vanilla infused butter
1 cup of diced raspberries and strawberries
1 tablespoon of diced mint
1/2 teaspoon of cinnamon
2 tablespoons of honey
1/2 teaspoon Salt

Steps:

  • Whip the softened (ideally, room temperature!) vanilla infused butter, honey, cinnamon and salt until well blended.
  • Add in the mix of diced berries and mint and stir until well combined.
  • Serve on bread, cupcakes, muffins, rolls or scones!
  • Store in an airtight container in the fridge to use over several weeks.
  • Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.

Nutrition Facts : ServingSize 1 serving

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  • Make the berry butters: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment. Switch to paddle attachment. Add either raspberries or blackberries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. Clean mixer bowl and attachments and repeat with other kind of berry.With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you're ready to use it. Butter should be nice and firm. NOTE: You can add a little sifted powdered sugar to the butter to make more of a sweet spread for bread and muffins! For French toast, though, the maple syrup makes things sweet enough.To make the french toast, cut bread into slices 1/2 inch thick. In a dish, mix together egg yolks, half-and-half, sugar, lemon zest and vanilla. Whisk to combine. Dip bread slices in mixture, coating both sides, then remove from dish and set aside. Repeat until all bread is coated. Heat iron skillet or griddle over medium heat. Sizzle butter in the pan when hot. Cook French toast on both sides until golden brown, being careful not to burn. Remove berry butters from fridge. Unwrap one end and cut slices. Lay one slice each onto each serving of French toast. Sprinkle with powdered sugar if desired, then drizzle with warm maple syrup.
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