You only need 3 ingredients and a few minutes to make this deliciously creamy and sweet raspberry honey butter.
What’s better than warm soft dinner rolls fresh from the oven? Rolls slathered in berry honey butter! And it’s so simple to make.
This raspberry honey butter is a creamy and super indulgent wow kind of spread! It instantly elevates whatever you spread it on whether it’s homemade rolls, chewy bagels or even just humble toast. Call it breakfast or save it for dessert, there’s no wrong time to eat berry honey butter.
I love picking wild raspberries, but I can generally only find a handful or so. The thing that I love about this recipe is that it only uses about a half a cup of berries, which makes this a great recipe to make with fresh picked raspberries or leftover berries from a different recipe.
You only need 3 ingredients: Raspberries, honey, and butter. You’ll start by heating up the honey and boiling it together with the raspberries. Smash the heck out of your berries until they are all broken down and blended in.
Let the raspberry honey cool at least to room temperature and then add the butter and raspberry honey to your food processor.
Give it a good whiz to blend the raspberry honey into the butter!
That’s it. 3 Steps. Boil and smash. Chill. Whiz.
- 1/2 cup raspberries
- 1/4 cup honey
- 1 cup unsalted butter
- Add the honey and the raspberries to a small saucepan. Over medium heat, bring the honey to a boil. Mash the raspberries until they are broken down and blended into the honey. Remove from the stove.
- Let the raspberry honey cool to room temperature.
- Add the butter and the raspberry honey to a food processor and whiz until it's well blended and creamy.
- Store in a jar or another air-tight container in the fridge for about a week or freeze for up to 6 weeks.