Strawberry Basil Butter

Total Time
10mins
Prep 10 mins
Cook 0 mins

Try this on top of warm muffins, waffles, pancakes or raisin toast. From Chatelaine.

Ingredients Nutrition

Directions

  1. Stir butter with icing sugar.
  2. Stir in strawberries and basil.
  3. Spoon onto edge of a large piece of plastic wrap, forming into a ball.
  4. Roll into a 6-inch (15-cm) log.
  5. Seal and refrigerate until firm, up to 3 days.
  6. Slice into rounds and melt over waffles, pancakes, warm muffins, raisin toast, english muffins or bagels.
  7. prep time does not include chilling.

Reviews

(3)
Most Helpful

Very nice blend of flavors! I served it over blueberry waffles. Thanks for sharing.

Starrynews June 29, 2009

I made as directed except I blended everything together in my miniture food processor to make it very creamy. Let it sit in the fridge overnight and served it on a toasted bagel. Very good.

~Nimz~ August 20, 2005

Don’t let this recipe slip you by without saving it somewhere safe: where you’re guaranteed to remember to try it SOON! I’m absolutely delighted to have discovered it as a result of a tag in the 2005 Strawberry Swap. When I first looked at it, I examined the ingredients – with amazement! The concept of basil and strawberries together totally defied my culinary imagination but I love both flavours separately so I charged ahead with enthusiasm. Cathy17’s instructions are really clear, but because of my own taste preferences – and lack of restraint in relation to those two delicious but unlikely ingredient bedfellows strawberries and basil – I found myself changing the proportions of the ingredients as I made the recipe. I omitted the icing sugar and substituted 2 teaspoons of brown sugar. I just didn’t want the first ever Strawberry Basil Butter I’d ever eaten tasting quite that sweet! And from my search, this is the ONLY Strawberry Basil Butter recipe on Zaar! If you like your foods sweet, I’d recommend staying with the recipe. I added more like a cup of strawberries (carefully washed, dried and hulled, of course), then chopped into tiny pieces about the size of say a lentil. The pieces could probably be a bit bigger but that size worked well. Then I looked at the basil I had bought. It looked and smelt heavenly. Again: NO restraint. I probably added more like 2 teaspoons of basil. I then added the amount of butter specified in the recipe and it all mixed together really well: it didn’t seem necessary to add more butter. I used unsalted butter. Then the wait, once it was in the fridge. I left it for a few hours but I’m sure it will taste even better tomorrow. I had it on a hot English Muffin! Absolutely delicious!

bluemoon downunder June 04, 2005

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