Whipped Raspberry Honey Butter
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
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Servings
1 cup
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Calories
1786 kcal
-
Course
Condiments
Whipped Raspberry Honey Butter
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Breakfast just got better with a pretty pink raspberry honey butter.
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Ingredients
- 2 Tablespoons honey
- 1/2 cup raspberry fresh
- 1 cup butter room temperature, salted
Instructions
- Melt honey in a small sauce pan and add the raspberries. Bring honey to a boil and mash the berries with a fork. Set aside to cool completely.
- In a food processor or stand mixer, combine raspberry-honey compote and butter and whip for 2-3 minutes until is is fluffy and smooth. You will have to stop the food processor and scrape down the sides with a spatula once or twice.
- When it is smooth, stop processor and scrape into a small jar. Refrigerate for up to one week or freeze for two months.
Nutrition Information
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Calories
1786kcal
(89%)
Carbohydrates
41g
(14%)
Protein
2g
(4%)
Fat
184g
(283%)
Saturated Fat
116g
(580%)
Cholesterol
488mg
(163%)
Sodium
1623mg
(68%)
Potassium
145mg
(3%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
5675IU
(114%)
Vitamin C
15.8mg
(18%)
Calcium
70mg
(7%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 1786 kcal
% Daily Value*
| Calories | 1786kcal | 89% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 184g | 283% |
| Saturated Fat | 116g | 580% |
| Cholesterol | 488mg | 163% |
| Sodium | 1623mg | 68% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 5675IU | 114% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 70mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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