Whipped Strawberry Butter

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This whipped strawberry butter is made with a cooked strawberry reduction for the most intense berry flavor and a perfectly smooth texture. Just three ingredients, ready in 20 minutes, and absolutely stunning in a jar.

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: American

Servings: tablespoons

Calories: 118kcal

Author: Dannyelle Nicolle-Ramjist

Ingredients

1 cup butter room temperature
1 cup strawberries fresh or frozen
4 tablespoons maple syrup

Instructions

Place strawberries in a small saucepan over medium heat. No need to add water or sugar. Cook stirring frequently until berries are warm enough to mash with a potato masher. Continue cooking for about 5 minutes until most of the liquid has evaporated and the mixture is thick and jammy. It should hold its shape when you draw a spoon through it. Remove from heat and cool completely to room temperature before proceeding.
1 cup strawberries
Place softened butter in the bowl of a stand mixer or a large bowl if using a hand mixer. Whip on medium high speed for 2 to 3 minutes until very light, pale, and fluffy.
1 cup butter
Add the maple syrup and beat until fully incorporated.
4 tablespoons maple syrup
Add the cooled strawberry reduction and beat until fully combined and evenly pink throughout. Spoon into a clean jar or roll into a log in parchment paper, twisting the ends to seal. Store in the refrigerator.

Video

Notes

If using unsalted butter, add a small pinch of fine sea salt
If using fresh strawberries, you may need to adjust the cooking time, and reduce or increase the maple syrup depending on how sweet your berries are.
Maple syrup can be substituted with honey for a floral sweetness or powdered sugar for a more neutral flavor.
Store in an airtight container in the refrigerator for up to one week.
Freeze in a parchment wrapped log for up to 3 months.

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