Creamy Blackberry Butter
Creamy Blackberry Butter uses canned blackberry pie filling for easy preparation. Use as a versatile soft spread or shaped compound butter.
Ingredients
- 8 Tbsp unsalted butter softened
- 3 tsp confectioner's sugar
- ¼ cup blackberry pie filling *see Notes
- 1 tsp brandy or pure vanilla extract
- ¼ tsp fresh lemon zest
- 1 pinch kosher salt
Instructions
- Using a hand mixer, whip together the butter and sugar until fluffy.
- Add the blackberries, brandy (or vanilla), and lemon zest. Whip just until combined.
- Serve immediately or transfer to a refrigerator. Store covered in plastic wrap or in a resealable container for up to 2 days.
Notes
When measuring the pie filling, use a spoon to get as many berries as possible rather than just sauce.
To form a butter log to slice and use as a finishing butter, roll butter up in plastic wrap like a tootsie roll. My Sun-Dried Tomato Basil Finishing Butter post has photos showing how to do this.
Nutrition
Calories: 114kcal (6%) | Carbohydrates: 3g (1%) | Fat: 11g (17%) | Saturated Fat: 7g (44%) | Cholesterol: 30mg (10%) | Sodium: 20mg (1%) | Sugar: 2g (2%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!