Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • 1 cup fresh or frozen raspberries (120g)
  • 1/4 cup honey (85g)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Instructions:

  1. Gently mash the raspberries in a small bowl to form a chunky purée. For a smoother result, press the mashed berries through a fine-mesh sieve to remove the seeds.
  2. Optional step: In a small saucepan over low heat, gently warm the mashed raspberries and honey for 3-5 minutes, stirring continuously until combined. Remove from heat and allow the mixture to cool completely before proceeding. This step is vital.
  3. Place the softened butter, salt, and vanilla extract into the bowl of an electric mixer. Beat on medium speed until the mixture is light, fluffy, and pale in colour (about 3-4 minutes).
  4. Beat in the cooled honey mixture until it is just combined into the butter.
  5. Gently fold the cooled raspberry purée into the butter mixture using a rubber spatula. Mix only until beautiful pink streaks remain; avoid overmixing to maintain the marbled effect.
  6. Transfer the Raspberry Honey Butter to an airtight container. Chill in the refrigerator for a minimum of 1 hour to allow the flavours to marry and the butter to firm up to a spreadable consistency.
  7. Allow the chilled butter to sit on the counter for 10-15 minutes before serving for the best texture.