At Thanksgiving Dinner this year my cousin made a raspberry butter that was to die for! I need to get her recipe! Until then, I found this one and I want to try it.
Raspberry Butter:
2 (6-ounce) container fresh raspberries, picked through
2 teaspoon fresh lemon juice
1/2-1 c. confectioners' sugar
2 cups (4 sticks) butter, at room temperature
4 tablespoons honey
2/3 c. marshmallow creme
2/3 c. marshmallow creme
Pinch salt
Cream Butter, add pdwr sugar, lemon juice, honey, salt. Mix in Marshmallow creme until well blended. mix in berries. Yield: 1 1/2 cups butter
No comments:
Post a Comment