Prep 5 mins
Cook 0 mins
From Barefoot Contessa Parties, 2001.
- 113.39 g unsalted butter, at room temperature
- 118.29 ml good raspberry preserves or 118.29 ml non-sweet raspberry preserves
- 0.59 ml salt
- Combine the butter, raspberry preserves, and salt in the bowl of an electric mixer fitted with paddle attachment.
- Serve at room temperature.
I make this all the time, using all kinds of preserves and jams and jellies! I usually double it because I figure if I'm going to take the time to make something, I'm going to make a lot. I like it more than the other butter recipes on here and I've tried them all to date. The only thing is, I whip up my preserves first, and then I melt my butter and add the melted butter to the preserves, whipping them up together. The texture is much better that way!