Best Sweet Raspberry Butter Recipes

RASPBERRY BUTTER

Raspberry Butter image

This sweet butter tastes great with a variety of fresh-from-the-oven goodies. I think it's a nice change from plain butter.-Helen Lamb, Seymour, Missouri

Provided by Taste of Home

Time 10m

Yield about 1/2 cup.

Number Of Ingredients 4

Ingredients

1/2 cup butter, softenened
1/3 cup fresh or frozen unsweetened raspberries
2 tablespoons confectioners' sugar
Dash lemon juice

Steps:

In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving.

Nutrition Facts : Calories 220 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 231mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

RASPBERRY BUTTER BRAIDS

Raspberry Butter Braids image

Looking for an eye-catching sweet bread to give as a gift? With tender, raspberry-filled layers, this lovely, two-loaf recipe is sure to impress.-Robin Stout, Amherstview, Ontario

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (15 slices each).

Number Of Ingredients 17

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup butter, cubed
1/2 cup sugar
1 egg
1/2 teaspoon salt
4 to 4-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
EGG WASH:
1 egg
2 tablespoons water
GLAZE:
1-1/4 cups confectioners' sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 to 3 teaspoons water

Steps:

In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. On greased baking sheets, roll each portion into a 14x12-in. rectangle. Cut each rectangle into three 14x4-in. strips. Spoon 2 tablespoons jam down the center of each strip. Bring long edges together over filling; pinch to seal. Braid three strips together; pinch ends to seal and tuck under. Repeat with the remaining strips. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 350°. Beat egg and water; brush over loaves. Bake 20-25 minutes or until golden brown. Transfer to wire racks., For glaze, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Brush over warm loaves.

Nutrition Facts : Calories 163 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 81mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.