Ingredients
Ingredients
- 8 fresh strawberries (about 100 grams, at room temperature)
- 4 tablespoons powdered sugar
- 1 stick unsalted butter (8 tablespoons, at room temperature)
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- 1/2 teaspoon lemon zest
Instructions
- Beat the butter and sugar: In a medium bowl, beat the softened butter with powdered sugar using a hand mixer or stand mixer until the mixture is creamy and smooth, scraping down the sides and bottom of the bowl occasionally to ensure even mixing.
- Prepare the strawberries: Slice the fresh strawberries into tiny pieces and gently pat them dry with a paper towel to remove excess moisture, which helps prevent the butter from becoming watery.
- Add flavorings: Add the diced strawberries to the bowl along with the lemon zest and the scraped seeds from the vanilla bean (or vanilla extract if using).
- Whip together: Using the mixer, whip the mixture for about one minute until the strawberries have flavored and colored the butter with a lovely pink hue and everything is thoroughly incorporated.
- Refrigerate and store: Transfer the whipped strawberry butter into a ramekin with a lid or shape it into a log using plastic wrap. Store it in the refrigerator until ready to use. It’s best consumed within a week for optimal freshness.
Notes
- Use unsalted butter at room temperature to ensure smooth whipping and control over salt content.
- Patting the strawberries dry helps prevent excess water from diluting the butter’s texture.
- For a smoother spread, you can pulse the strawberries in a blender briefly before mixing.
- Vanilla bean seeds add a more intense flavor than extract but either works well.
- Keep the strawberry butter refrigerated and use within 5-7 days for best taste and freshness.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
