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.

Tags: , , ,

Leave a Reply


Add to Technorati Favorites
twitter / cottagerecipes

Stumble It!

View Jennifer Hudson's profile on LinkedIn

Recipe Blogs - BlogCatalog Blog Directory

Enter your Email


Preview | Powered by FeedBlitz


blogarama - the blog directory