INGREDIENTS:
¾ cup fresh strawberries, hulled
1 cup (2 sticks) unsalted butter
(brought to room temperature and cubed – DO NOT LET GET TOO SOFT)
4 tablespoons sugar (I used extra fine
baker’s sugar)
1 teaspoon powdered vanilla (Cook’s
Vanilla Powder)
1/8 teaspoon salt
DIRECTIONS:
In a food processor, electric food
chopper or blender, gently puree strawberries. Add the
sugar and mix into the puree. In a food processor or blender, cream the butter. Add
the salt and vanilla powder and mix
into the creamed butter. Slowly add the pureed strawberries to the
creamed butter. Mix until well blended. Remove
from food processor and put into a tightly covered container. If
you would like to make it look elegant,
pipe it into your serving container.
Store in the refrigerator…but
let it soften for about 30 minutes
before serving. Serve with biscuits, bread, toast, Easy Sweet Rolls and Bread Dough
, or anything else that sounds divine.
Makes about 1 ¼ cups strawberry butter
Ingredients |
Strawberries |
Strawberries - Puree |
Butter, ready to cream |
Creamed Butter |
Mixing Puree In |
Ready to put in a Ramekin |
Ready to Serve |
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