Breakfast Series: Strawberry Butter Recipe

This homemade strawberry butter is a lovely addition for breakfast. Do you know strawberries are an excellent source of vitamins C and K, these berries also provide a good dose of fiber, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavanoids which makes strawberries bright red consuming strawberries regularly or daily is recommended.

We can prepare this butter and store it upto 3 to 4 weeks refrigerated. I like to serve it on toast and also for pancakes. Some foodies enjoy this butter with fried adventures and try mixing flavors.
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250 Grams Fresh Strawberries 
100 Grams Salted Butter (Amul)
100 Grams Icing Sugar
2 Tbsp Sugar
1/2 Tsp Vanilla Extract 
1/2 Cup Water

Wash the strawberries thrice. Place in a colander allow excess water/moisture to drain. Pat dry using kitchen towel. Chop the leafy heads discard. Chop into half and reserve.

Heat a heavy bottom pan on medium flame add water bring to rolling boil. Add sugar granules stir.

Once the sugar melts add the chopped strawberries. place the flame on low allow the fruit to cook, occasionally keep stirring. 

The fruit will eventually cook and soften, excess moisture/water will evaporate and sugar will start to caramelize, stir at this point. 

Remove the cooked berries from flame allow to reach room temperature.

Once the berries have reached room temp add to a mixer jar and grind to form a smooth puree do not add water.

Allow the butter to  reach room temp do not use cold butter for this recipe.

Add the butter to a mixing bowl, using a electric beater whisk the butter until fluffy. I placed the speed setting on two and whisked the butter for 2 minutes and also took intervals to scrap the sides and beat the butter till the color started to look like whipped cream.

Once the butter starts turning creamy add icing sugar and small batches mix with a spatula and beat with electric beater until the entire batch of sugar is well incorporated.

Add vanilla essence to the whipped butter cream. Strain the strawberry puree and add to the whipped butter. Start beating the butter in two speed using electric beater for 2 minutes or until all ingredients and well combined.

Place the butter in a container and refrigerate until use. 
I like strawberry butter on toast. Toast slices of bread until golden brown. Allow the toast to cool a bit before spreading the butter. Chop fresh strawberries and mint leaves.

Spread generous amount of butter on toast, top with chopped strawberries, sprinkle mint leaves and drizzle honey on top. Serve right away Enjoy 😊

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