Whipped Strawberry Butter

This homemade whipped strawberry butter is slightly sweetened. It's fluffy, creamy, and delicious on biscuits, toast, bagels, scones, and croissants!

This strawberry butter uses fresh strawberries for maximum fresh, summer strawberry flavor. It works great with other berries like blueberries or blackberries!

Years ago, I had a flavored butter for the first time. It was at a fancy brunch at a restaurant here in Austin. The restaurant served whipped strawberry butter alongside croissants. And I was hooked. I've heard places like Magnolia Table also make a strawberry butter. Fancy butters for life.

But I don't have the funds or the time to hit up a fancy restaurant every time I want strawberry butter. So I've been making a whipped strawberry butter at home in my own kitchen. And it's so easy.

What is strawberry butter?

Strawberry butter is simply butter whipped together with freshly pureed strawberries. I lightly sweeten mine for a touch of sweetness that pairs nicely with biscuits and toast.

What type of butter should you use?

Use salted butter to make strawberry butter. I use the sticks of butter, and you'll want to thaw them to room temperature before using.

Ingredients:

• Salted butter - I use salted butter in sticks! If you use unsalted butter, make sure to throw a pinch of salt in to season the butter.
• Fresh strawberries - You'll puree these to incorporate into the butter. I like to get them washed and to room temperature before I use them.
• Confectioners Sugar - Also known as powdered sugar, this helps to add sweetness to the strawberry butter

Tools needed:

• Mixer - You can use a hand mixer, or a stand mixer. I use my Kitchen-Aid mixer that I LOVE. Worth every penny.
• Immersion blender or food processor - I used this immersion blender to blend up my strawberries, and it worked great. You can also use a food processor. This is the immersion blender I have, but there are a lot of great options out there.

How long does strawberry butter keep?

Homemade strawberry butter should keep for about a week in the fridge. This is why I don't make a ton of it. I like to use it throughout the week, and not worry about having leftovers going bad!

I store it either in a jar with a lid, or in a dish covered in plastic wrap to stay fresh.

Recipe Tips:

• Make sure you blend the strawberries before adding them to the butter! One time I tried adding just sliced strawberries and it did not go well. The strawberries didn't get incorporated properly and just wound up being BIG chunks instead of small chunks. I even tried incorporating them with the whip attachment rather than the paddle attachment, but fail. On all fronts.
• Your butter should be room temperature! This allows the strawberry puree to incorporate into the butter and also allows the butter to get nice and fluffy. Do not let your butter get TOO soft though. Then it gets sort of a curdled texture. You want your butter to be softened and easily to whip. Not ultra-soft.
• If using frozen strawberries or frozen fruit, thaw to room temperature before blending the strawberries.

How to use:

My favorite ways to use whipped strawberry butter are on croissants, toast, and biscuits. I love how melty it gets on biscuits, how fancy it makes croissants (which also just seem fancy), and how easy it is to make toast feel special.

It's also delicious on top of french toast, English muffins, and even on banana bread.

You can also spread the strawberry butter on bagels and scones!

Customizations:

You can easily customize this recipe with whatever fresh berries you love! You can make raspberry butter, blackberry butter, or blueberry butter. I love using whatever berries are in season.

How to make strawberry butter

When I make strawberry butter, the first thing I do is get my (washed) strawberries and butter to room temperature.

Next, I toss my softened butter in the stand mixer to start fluffing up!

While that's fluffing up, I cut the stems off the strawberries, and then puree using my immersion blender. It looks like this when I'm done pureeing.

After that, I incorporate the strawberry puree and confectioners sugar into the butter and mix until smooth. I end up with a butter that looks like this. Pink, with some small strawberry pieces still in there!

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