Recipes

Berry Compound Butter

By

Chef Josh Archibald

Prep Time

5 Min

Cook Time

5 Min

Serves

10-12

Ingredients

  • 1 pound (4 sticks) Tillamook Unsalted Extra Creamy Butter, at room temperature

  • 1 cup powdered sugar

  • 2 tsp vanilla extract

  • 2 cups fresh marionberries, raspberries or blackberries. If frozen, allow to come to room temperature before adding to mix

  • Salt to taste

Suggested uses: crepes, pancakes, waffles, sourdough toast, biscuits, warm pound cake

Directions

  1. In the bowl of your stand mixer OR in a bowl with a hand mixer - mix the butter, vanilla, and powdered sugar on low speed. Scrape down the bowl.

  2. While on low speed, slowly add the berries and a pinch of salt.

  3. As berries become incorporated, increase the speed of the mixer, stopping to scrape down the sides and bottom of the bowl.

  4. Mix & scrape sides back into mix until the berries are fully incorporated and the butter takes on a pink/purple color.

  5. Refrigerate and discard after 7 days.