OMG!!!!!!!!! THIS was HEAVEN!!!!!!! I'll be making this for the rest of my LIFE!!!!!!!! Thank you so much, Karen!!!!!! WOW!!!!!!!!!!!!!!!!!!!!
I never understood why people would eat sticks of butter until this recipe!! Amazing! I had some leftover over ripe strawberries from strawberry picking. Used 1 cup of chopped strawberries, 1 cup of butter, 1 cup of powdered sugar. Whipped up with a handmixer. Divided into 3 different compound butter logs to freeze.
I put fresh strawberries in my magic bullet with the butter and sugar. It whipped perfectly. Yum. And Thank you :)
Excellent! Made with frozen strawberries, but made sure to only put the fruit in after they defrosted not all the juice that is created. Had a bit of trouble getting it to blend. I started it off with my hand mixer, but it just split, so I put it in the blender, but think there was too much and took out half and did it in two batches. With hindsight if I want to used my hand mixer again, I would cream the butter and sugar and then beat in the strawberries. But it was worth the effort to have on freshly made scones.
I used this butter on Sue's Strawberry Almond Muffins . It was the perfect thing to adorn these delicious muffins! I know I will find lots of things to spread this butter on, namely pancakes, waffles, toast and other kinds of muffins!
This butter was delicious on my Strawberry Nut Muffins!
Made just as directed and it turned out wonderfully! Took it to work this morning and everyone loved it.
Um, wow, that was amazing butter! I made this to go on shortcake biscuits made with oats and sour cream, kind of like a scone, and it was delicious! Twissis totally helped me out here, I let the strawberries sit in the sugar for about 10 minutes, then drained the excess liquid before mixing like he suggested and it worked like a charm! Thanks for posting this wonderful seasonal recipe.
Gosh, feels kinda weird to be doin a non-ZWT review again. Flavoured butters were among my favourite ZWT finds. I made a half recipe of this exactly as written & it tasted so yummy, but it never got to true butter consistency because the minute those fresh strawberries hit that sugar … they began creating a flow of juice that kept the texture like thin preserves, even after overnite in the fridge. I had a theory & tested it w/a 2nd batch. I “pre-sugared” the strawberries, let them sit to release their juice, poured it off for another use & then mixed them w/the butter. Worked like a charm! I love my breakfast bagel spread generously w/this butter & coffee … makes my usual “morning cranky mood” disappear! Thx for posting.
I was really hoping this would solidify more…But it sure was tasty!