Merry Christmas, people! 🙂
What are you eating this XMas? I must tell you that you’ve really got to try out this home-made strawberry butter!
It takes but a few minutes to put together, and tastes absolutely delicious. Apart from a lovely spread for bread, toast and bagels, this home-made strawberry butter makes for a simple and beautiful icing for cakes and muffins. The pretty pink of this butter is eye-catching, just perfect for the Christmas season.
This is a great way to use the beautiful strawberries that are in season right now.
Here’s how I make home-made strawberry butter. The idea for the spread came from Pinterest, and I perfected the recipe after a bit of trial and error.
Ingredients (yields close to 1 cup):
- 100 grams of salted butter, softened
- About 10 medium-sized strawberries
- 1/3 cup sugar, or to taste
- Wash the strawberries and pat dry gently, using a cotton cloth. Remove the green leafy stem. Chop them up and puree in a mixer.
- Heat a heavy-bottomed pan and add in the sugar and the pureed strawberries. Reduce flame to medium.
- Cook on medium flame till the strawberries and sugar meld together and begin to form a thickish mixture, 2-3 minutes. Don’t overcook it, otherwise it will become too thick.
- Allow the strawberry-sugar mixture to cool down completely.
- When the strawberry-sugar mixture has cooled down fully, place it in a mixer along with the softened butter. Blend for a couple of seconds, stopping in between to mix the ingredients together with a spoon. Done!
- Store in a clean, dry, air-tight box, refrigerated, when not in use. This strawberry butter can be used as a spread for bread, sandwiches, plain cakes, toast and bagels.
- You can use unsalted butter to make this as well. Just add in a pinch of salt while blending, in that case. I used Amul salted butter to make this.
- You can skip pureeing the strawberries and cook the chopped pieces directly, with the sugar. I prefer pureeing them.
- Use more or less sugar depending upon your taste preferences and how tart/sweet the strawberries are.
- Don’t use butter straight out of the fridge to make this. Ensure that the butter has been kept at room temperature for a couple of hours and has softened enough, before proceeding to make this.
- Refrigerated, this butter stays well for up to a week. Make sure you use only a clean, dry spoon to remove the strawberry butter.
You like? I hope you will try this out too, and that you will love it as much as we do!
This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Christmas recipes’.