Breakfast just got better with a pretty pink raspberry honey butter.
Course Condiments
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 1cup
Calories 1786kcal
Author Aimee
Ingredients
2Tablespoonshoney
1/2cupraspberriesfresh
1cupsalted butterroom temperature
Instructions
Melt honey in a small sauce pan and add the raspberries. Bring honey to a boil and mash the berries with a fork. Set aside to cool completely.
In a food processor or stand mixer, combine raspberry-honey compote and butter and whip for 2-3 minutes until is is fluffy and smooth. You will have to stop the food processor and scrape down the sides with a spatula once or twice.
When it is smooth, stop processor and scrape into a small jar. Refrigerate for up to one week or freeze for two months.