- 6 sticks of unsalted butter
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1/2 cup pure maple syrup
- 1 tsp. brown sugar
- 8-4 oz. mason jars (mason jars, I know, right. Looking back I should have gotten 8 oz. jars)
Whip 2 sticks of butter on high speed with whisk attachment. Add 1/2 cup raspberries and mix on low speed with beater attachment for 5-10 seconds (until berries just begin to break apart). Add a pinch of salt. Also you can add some confectioners sugar to sweeten it further if you'd like.
Follow the same directions for the blackberries :).
For the maple butter cream together 2 sticks of butter with 1/2 cup maple syrup and 1 tsp. brown sugar. Next time I may add some cinnamon to half the batch and see how that tastes.
A perfect topping for waffles, pancakes, french toast or just an english muffin. I froze one of the maple ones and a blackberry/raspberry one (I had a little left over from each so I just mixed them together). We'll see how they freeze. I'd assume they'll be fine but there's no telling until I take them out and defrost them :).