No Fail 3-Ingredient Raspberry Butter Spread

Raspberry butter is a very easy compound fruit butter recipe to make, requiring just three simple ingredients!

Raspberry butter spread is a soft, creamy spread made by combining raspberries, butter, and confectioner’s sugar. The mixture is often whipped to create a light texture to make it easy to spread on toast, bagels, quickbreads, and muffins.

While fresh berries are preferred for this recipe, you can thaw frozen raspberries and use them as well. Be aware that they need to be thoroughly drained as they tend to become watery.

How to Make Your Own Raspberry Butter

Start by washing a handful of fresh raspberries, about half a cup. Place them on a paper towel to drain and remove excess water. Transfer the raspberries to a bowl and muddle them until crushed. If you prefer a smoother raspberry spread, you can puree the berries in a blender.

Add an entire stick of softened butter in a bowl. The butter should be soft, but not melted. Sprinkle one tablespoon of powdered confectioners sugar over the butter and use a hand or stand mixer to whip the ingredients together until light and fluffy.

Add the prepared raspberries to the whipped, sweetened butter. Beat the mixture with a hand mixer until the berries are fully incorporated into the butter.

Transfer the mixture into a 4-ounce wide mouth mason jar. This simple raspberry butter spread will last approximately two weeks in the refrigerator. Please don’t attempt to leave it on the countertop as the berries will mold.

For long-term storage, raspberry butter spread can be frozen for up to two months with no loss of quality or flavor. Place the butter on a piece of wax or parchment paper and shape it like a log. Wrap it tightly and freeze.

Another option is to fill ice cube trays with the fruit butter, place them in the freezer until solid. Once the cubes are frozen, remove them from the tray and transfer them to a zip-close style bag for storage in the freezer. These smaller individual serving sizes are handy to avoid waste. To use,  thaw a cube or two in a covered container in the refrigerator.

For special occasions, such as baby or bridal showers, smooth the raspberry butter spread on a cookie sheet that has been lined with parchment paper. Place it into the freezer for about 10 minutes to firm the mixture. Remove it from the freezer and use small heart-shaped cookie cutters to make raspberry butter hearts to serve to guests.

If you’d prefer, you can also use silicone baking and candy molds to create various shapes of raspberry butter spread.

The sweetener helps the butter achieve a creamy texture and makes it easier to spread on tender muffins and quickbreads without tearing them.

If the raspberries are over-ripe and therefore quite sweet on their own, add 1/4 teaspoon of lemon juice to the recipe.

Raspberry Butter from Preserves

If raspberries are out of season and you’d still like to enjoy the flavor of Raspberry butter, you can use high-quality preserves instead!

You’ll Need:
1/4 c Raspberry preserves
½ stick butter (very soft)
1 Tbsp. confectioners sugar (or honey), Optional**

1. Combine the softened butter and sweetener of choice together until light and fluffy.
2. Beat in the raspberry preserves until well blended.
3. Transfer the raspberry butter spread to a covered container of your choice, seal tightly, and refrigerate.

How to Use Raspberry Butter Spread

Since this is a soft fruit spread, it goes well with any type of bread and makes a lovely addition to a brunch gathering!

• Bagels, croissants, challah, toast
• English Muffins
• Quickbreads, such as banana bread, zucchini bread, etc
• Rice Cakes
• French toast, pancakes & waffles
• Stir a heaping spoonful into hot oatmeal, grits, or cream of wheat
• Use as a spread for warm muffins
• Toasted biscuits
• Freshly Baked Bread or Rolls

Raspberries are a keto-friendly fruit choice. To make this recipe keto-approved use Bochasweet or your favorite keto-sweetener in place of the powdered sugar.

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