Spruce up your pancakes, French toast, biscuits, and more with this homemade Berry Butter. You only need 2 ingredients & it freezes great! I like to make up a couple batches & freeze it to lock in the flavor of fresh, in season berries.
Making my own homemade berry butter is one of my most favorite ways to preserve the taste of fresh, in season berries all year long.
When fresh berries come in season each year, I gather up a good bit when they go on sale or when I’m able to go out to the pick-your-own farm and gather up some super fresh ones. Then, I proceed to make up 2-3 batches of this berry butter to store in my freezer.
What Do You Eat Berry Butter On?
So many things!
Here are my favorite serving suggestions:
- French Toast
- Buttermilk Biscuits
- Cream Biscuits – this is my ultimate favorite! Tastes like berries & cream.
- Toasted Pound Cake slices
- Blackberry Biscuits
- On Pork Roast
- Served on a Steak!
You can make it in an assortment of different flavors, I’m talking strawberry butter, blueberry butter, mixed berry butter – whatever floats your boat…. or butters your toast in this case. You just need your butter & your fresh berries. The general rule of thumb is about 1 cup of fresh berries (if using strawberries, please measure them chopped – not whole, big difference) to every 4 sticks of butter.
You only need 2 ingredients to make this berry butter!
- Butter – I use unsalted for this
- Berries – I like to use fresh berries (you use what kind or combination to use) for this but frozen berries that are slightly thawed will work too.
How Do I Make homemade Berry Butter?
It’s really super easy!
Place your room temp butter & berries in a large mixing bowl & give it a whip. I’ve used both 1/2 cup of blackberries along 1/2 cup of raspberries this particular kind. I love these two flavors together. Strawberries & blueberries are also really good in this butter.
I free-form mine back into butter stick shapes. You can be exact & measure it back out using 1/2 cup for each butter stick. Or, you can just guess-ti-mate it like I do. Wrap it up in plastic wrap, tinfoil, or wax paper – twisting the ends secure and pop it into your freezer. I store my wax paper wrapped berry butter logs inside of freezer safe ziploc bags.
You can leave it in there just until firm if you plan on using it soon – or leave it in there til the night before you’re planning on using it.
You can mix & match all different kind of berries – or just stick to one particular variety. Totally up to you and it’s ALL delicious!
Here are some berry suggestions – mix and match between as many of them as you like to make your own flavor.
You can get super fancy & add something off the next list if you like too!
- White chocolate syrup or melted white chocolate – think white chocolate & strawberry butter!
- lime juice – I love the freshness of blackberry lime butter in the summer time.
- A splash of vanilla
- a little orange or lemon zest for a citrus burst
I wrap my homemade berry butter in wax paper, twisting the ends to secure. Then I store those wax paper wrapped butters in a large gallon sized ziploc freezer bag. This will keep for 6 months in a regular freezer or up to 12 months in a deep freezer. When I want to use it, I take it out the night before and place it in my fridge if I remember. If not, I just leave it at room temperature while I’m cooking up whatever I’m going to serve it with and it’s usually perfect when it’s time to eat. I’ve also popped it in the microwave for a few second on defrost in a pinch.
This is utterly delicious. I always make 2 batches when I make this to keep my freezer is stocked with it. After trying it you will be wanting to keep your freezer stocked with it too.
- 4 sticks of butter softened
- 1 cup of fresh berries of your choice
- Using a large bowl & mixer – whip together the softened butter & room temperature fresh berries til combined, but careful to not ‘slaughter’ the berries. Divide into equal ‘sticks’. Wrap in freezer safe wrap such as tinfoil or wax paper, & twist up ends. Freeze until the night before you’re ready to use, or just until firm to use soon.