Whipped Strawberry Butter
When strawberries are in season, I find a hundred ways to incorporate them into more recipes. My latest obsession is this Whipped Strawberry Butter that can easily transform a family breakfast into a fancy celebration. It makes everything taste better, and it only takes 10 minutes to make!
As someone who loves to entertain, I am always on the lookout for ideas on how to elevate my hostess game. I love fuss-free recipes that can impress and that can be made in advance. With just a bit of planning, you can host a sophisticated brunch that will wow everyone and that will not drain you of energy. Making an overnight blueberry French toast casserole, fixing a pitcher of peach sangria, and baking some strawberry scones can all be done ahead of time so that you can enjoy a relaxing morning with your friends and family.
Table of contents
I am so impressed that with just five ingredients, I can make something so heavenly delicious. I am telling you, this recipe is a keeper. Every time I make it for the family, they devour it. Let me share with you one of mt tricks, during summer, I make this compound butter with fresh, aromatic strawberries. During the times when strawberries are not in season, I make it with strawberry jam. This way, we can enjoy strawberry butter all year long.
Why you will love this recipe
- Just a few ingredients: My recipe has only a few ingredients (with two secret ingredients that make it a game changer), so it is easy and inexpensive.
- Festive: This recipe is an easy way to elevate a brunch or breakfast! Just toast some high-quality sourdough bread, and serve this whipped strawberry butter on the side! It’s also delicious on pancakes and French toast.
- Quick and fuss-free recipe: Anyone can make this recipe in minutes with just a bowl and a mixer.
- Tastes great on anything: From sweet to savory, I like this butter on everything like sandwiches, pancakes, toast, muffins, and even breakfast sandwiches with bacon and eggs.
What you will need
- Strawberries: I use fresh strawberries, cut into tiny pieces and warmed to room temperature.
- The butter: I only use unsalted butter, softened to room temperature. Do not use butter substitute or margarine. It will not taste or feel the same.
- Flavoring: I add powdered sugar for soft, silky sweetness without any grittiness. Then, I add the contents of one vanilla bean for pure vanilla taste and lemon zest to bring out the other flavors.
How to make
Beat the butter: First, I beat the butter with the sugar, lemon zest, and vanilla bean seeds until it is creamy.
Mix it up: Then, I mix in the room-temperature sliced strawberries until the butter has turned pink.
Let it chill: Now, I let it chill for about an hour before using it to let the flavors meld together.
Expert tip
The best way to soften butter quickly
I hate waiting for butter to soften when I am in a hurry. Luckily, there are several tricks to soften butter quickly. One way is to cut it into pieces. First, cut them in half to make two rectangles. Then, put them on top of each other and slice them again to make four. Now, cut them into cubes and separate them. These cubes will soften in about 15 minutes.
A faster way is to roll the butter out flat with a rolling pin. This is a bit tougher because cold butter does not like to be rolled. It may need to be pounded. But once it is flat, rolling it will help cause it to warm and make it melt quickly. I flatten mine between two sheets of wax paper to prevent sticking. The fastest way is to use a shredder. This is easy and fast, but it makes a bit of a mess.
More tips to consider:
- After chilling, let the butter come to room temperature before serving for easier spreading.
- I do not suggest using butter substitutes or margarine for this recipe.
- Make this in small portions so it can be used within a few days.
- I would not recommend using a blender or food processor because it would make the butter separate from the strawberries.
- Always pat the strawberries dry before chopping them into small pieces.
Recipe variations and add-ins:
- No sugar: Instead of sugar, sometimes I use honey or pure maple syrup for sugar-free butter.
- Strawberry jam: If there are no fresh strawberries available and frozen berries do not sound good, try my homemade strawberry jam. It has chunks of strawberries in it and lots of fresh strawberry flavor. Just cut out the powdered sugar because it already contains plenty of sugar.
- Other citrus: Instead of lemon zest, I enjoy using orange zest too. It is a delightful flavor for any occasion. I also sometimes use lime zest, which is perfect for a summertime brunch served with my key lime poke cake.
- Add herbs: Any kind of herbs would be delicious in this butter, such as basil, rosemary, and thyme.
- Spicy butter: For my spicy friends, I add just a pinch of red pepper flakes to give it a bit of heat.
Serving suggestions:
This is delicious on my homemade strawberry banana bread! I like to slather some of this on a thick slice of toasted sourdough bread with a cup of coffee for breakfast or an afternoon snack. Of course, it is also delicious on any toast, muffins, bagels, or croissants. My kids like to spread it on their sweet rolls to make them even more aromatic and indulgent.
It also tastes great stirred into a bowl of oatmeal or served as part of a brunch spread along with blueberry butter. It adds a creamy and sweet flavor to grits or porridge, too. It can also be a nice topping for strawberry pancakes, rainbow waffles, or even pound cake. It even works in savory dishes such as a sandwich spread for turkey or ham, or as an addition to my unique strawberry bacon grilled cheese.
How to store leftovers:
- Refrigerate: I put my butter in a sealed jar in the fridge for up to three days.
- Freezing: Freezing strawberry butter can be done if it is wrapped well in plastic and then placed into a freezer bag. But it may separate after it thaws out.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Whip: After thawing, I let my butter come to room temperature and then whip it with a mixer to restore it to fluffiness.
Frequently asked questions
This can happen if there is too much moisture from the strawberries. Be sure to drain them thoroughly and then pat them dry with paper towels before and after chopping them. Also, make sure the butter is not too warm when adding the strawberries, or it will be runny. Having too much of another liquid can also cause this. For example, if you’re adding lemon juice or another liquid, be careful not to add too much.
That is another reason why strawberry butter can end up runny. Make sure the frozen strawberries are completely thawed before using them and pat them dry just like the fresh ones. They have even more excess moisture than fresh strawberries. I recommend pressing them between two thick layers of paper towels.
It is probably because the butter or strawberries were still too cold. Both ingredients need to be at room temperature so they can mesh well. Otherwise, the butter will clump up, and the strawberries will stay lumpy. I prefer my strawberries in small chunks, but if you want yours smooth, be sure they are at room temperature before mixing them all.
When making lemon zest, be careful not to scrape off any of the white pith that is under the yellow part of the peel. The pith has a compound that tastes bitter, and just a little bit will ruin the whole batch of zest. Use a zester or microplane. They are designed to remove just the yellow part without the pith.
More impressive breakfast recipes to try:
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Whipped Strawberry Butter
Ingredients
- 8 fresh strawberries about 100grams – at room temperature
- 4 tablespoons powdered sugar
- 1 stick unsalted butter 8 tablespoons – at room temperature
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- In a medium bowl, beat the butter with sugar until creamy. Scrape the sides and bottom of the bowl with a spatula.
- Slice the strawberries into tiny pieces, pat them dry, and add them to the bowl along with lemon zest and vanilla bean seeds.
- Whip for a minute, or until the strawberries have colored the butter pink and everything is thoroughly incorporated.
- Transfer the butter to a ramekin with a lid, and store in the fridge. Or scoop it on top of plastic wrap and shape it into a log; keep it refrigerated.
Notes
The best way to soften butter quickly
I hate waiting for butter to soften when I am in a hurry. Luckily, there are several tricks to soften butter quickly. One way is to cut it into pieces. First, cut them in half to make two rectangles. Then, put them on top of each other and slice them again to make four. Now, cut them into cubes and separate them. These cubes will soften in about 15 minutes. A faster way is to roll the butter out flat with a rolling pin. This is a bit tougher because cold butter does not like to be rolled. It may need to be pounded. But once it is flat, rolling it will help cause it to warm and make it melt quickly. I flatten mine between two sheets of wax paper to prevent sticking. The fastest way is to use a shredder. This is easy and fast, but it makes a bit of a mess.More tips to consider:
- After chilling, let the butter come to room temperature before serving for easier spreading.
- I do not suggest using butter substitutes or margarine for this recipe.
- Make this in small portions so it can be used within a few days.
- I would not recommend using a blender or food processor because it would make the butter separate from the strawberries.
- Always pat the strawberries dry before chopping them into small pieces.