Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup fresh or frozen raspberries
  • 1/4 cup liquid honey
  • 1/4 teaspoon fine grain sea salt
  • 1/2 teaspoon vanilla extract (optional)

Instructions:

  1. Place raspberries and 1 tablespoon of the honey into a food processor. Pulse until a relatively smooth purée forms. Optionally, push the purée through a fine-mesh sieve to remove seeds.
  2. Ensure the butter is genuinely soft (room temperature, yielding easily). Beat the softened butter in a mixer bowl on medium speed until it is light, fluffy, and pale (about 3 minutes).
  3. Scrape down the bowl. Add the remaining honey, salt, and vanilla (if using). Beat again until just combined.
  4. Gently fold in the raspberry purée using a spatula. Mix briefly on low speed just until streaks of pink appear; avoid overmixing to maintain a swirled appearance.
  5. Transfer the butter to an airtight container or shape it using plastic wrap. Chill in the refrigerator for at least 1 hour to allow the texture to firm up.
  6. Allow the Raspberry Honey Butter to sit at room temperature for 5-10 minutes before serving for optimal spreadability.