Sep 04 2007
Raspberry Butter
This recipe is so easy it is almost cheating!
3/4 cup heavy whipping cream
seedless raspberry jam
Using a mixer whip the cream into stiff peaks. Add raspberry jam to taste and whip into the cream until it begins to solidify.
Spread the butter on toast, add into oatmeal, use wherever you would use a sweet butter!
If you want it to be more like whipped cream, don’t whip it as long after you add the jam. You need to whip the cream before adding the jam, however, or it will not fully whip. Alternatively, you can whip the cream and fold the jam into it with a spatula.
We use a “Thunder Stick” and this takes a total of 2 minutes start to finish – including pouring in the cream & jam.
Stumble It!
