Strawberry Butter

This Strawberry Butter is creamy, rich, and full of sweet tangy berry flavor. It's the perfect addition to your brunch table.

Course Breakfast, condiments

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 227kcal

Author Dina

Place the chopped strawberries in a bowl and begin mashing them up with a potato masher.
Measure out 1/2 cup of the mashed strawberries and set aside.
Now in a bowl, add the softened butter with a pinch of salt.
Using an electric hand mixer mix on high until the butter is light and fluffy.
Now add in powdered sugar and mix until well incorporated.
Lastly, mix in the reserved mashed strawberries. Tip: if at any point the butter separates and curdles, you can fix this by placing the glass bowl over a pot of slightly simmering water and mix until the butter begins to turn pink and look more like one creamy consistency.
Serve at room temperature so that it is easy to spread. Place the leftovers in the fridge (covered) until ready to use again. Make sure to soften again before using.

Mash the strawberries well- You want there to be some small chunks, but nothing big. Mashing them brings out the juices that flavor the butter.

Soften the butter- Let the butter sit at room temperature until softened so it is easier to whip and mix with the other ingredients.

Whip the butter until fluffy- You'll want to incorporate lots of air into the butter so use an electric hand mixer to really whip it up.

Save it if it curdles- If at any point when adding the strawberries the butter separates and curdles, you can fix this by placing the glass bowl over a pot of slightly simmering water and mix until the butter begins to turn pink and has a more creamy consistency.