Strawberry Season Infuses Homemade Butter

1 06 2013

IMG_5360Butter has become increasingly taboo in our nutritionally aware society. Like my own, many families have switched to liquid alternatives, using butter only when substitutions are not feasible. Sometimes though, don’t you just crave that rich taste that only the real thing can satisfy?

If you don’t store butter long-term and only want it around occasionally, then making homemade whipped butter is an ideal option. You control how much butter is available and how much salt is added. I prefer the subtle sweetness of unsalted butter.

I discovered that mixing soft butter with my homemade strawberry sauce not only cuts down on the amount of butter consumed but also gives it a mild strawberry flavor that jazzes up carbohydrates. My family enjoys strawberry sauce and strawberry butter spread on bagels, toast, biscuits, waffles, pancakes, crescent rolls, and muffins—especially strawberry muffins. To make strawberry butter, you will need soft butter and strawberry sauce.

Here are my own recipes for Homemade Whipped Butter, Strawberry Sauce, Strawberry Butter, and Strawberry Muffins.

Homemade Whipped ButterIMG_5272
1 16-ounce carton heavy whipping cream
Medium-sized bowl
Electric mixer

Pour entire carton of whipping cream into the bowl and mix on medium for 10 minutes or until liquid has passed the whipped cream stage and has turned into soft butter. If using salt, add (to taste) at beginning of mixing. One carton makes approximately three cups of butter.

Strawberry SauceIMG_5279
2 C. washed and sliced strawberries
1/3 C. granulated sugar
Medium saucepan

Pour strawberries into blender and puree. Mix strawberry puree with sugar over medium-low heat on the stove. Bring to a simmer, just until sugar melts into puree. Cool and refrigerate.IMG_5327

Strawberry Butter
2 Tbsp. strawberry sauce
¼ C. whipped butter

Mix strawberry sauce with whipped butter. Refrigerate. For a stronger strawberry flavor, mix ¼ C. sauce with ¼ C. butter.

Strawberry MuffinsIMG_5343
2 large eggs
1 C. milk
½ C. melted butter or vegetable oil
3 C. all-purpose flour
1 C. sugar
4 tsp. baking powder
1 tsp. salt
2 C. chopped, frozen strawberries

Beat eggs. Stir in milk and butter. Add dry ingredients and blend until moistened. Batter should be lumpy. Stir in strawberries. Fill muffin cups 2/3 full. Bake at 400 degrees for 20 minutes. Makes approximately 15 muffins.


All rights reserved. No portion of Seasonal Northwest, including any text, photographs, and artwork, may be copied or reproduced without written permission.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: