Berry Compound Butter
Chef Josh Archibald
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
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.
While on low speed, slowly add the berries and a pinch of salt.
As berries become incorporated, increase the speed of the mixer, stopping to scrape down the sides and bottom of the bowl.
Mix & scrape sides back into mix until the berries are fully incorporated and the butter takes on a pink/purple color.
Refrigerate and discard after 7 days.