Easter is almost here and most of you probably already have your menus planned, but the last-minute addition is so easy and so delicious that it’s totally worth adding it to your plans!
I got this honey butter recipe from my next-door neighbor back in our newlywed, pre-kids, college years. I can’t remember her name for the life of me, but if you lived on the top floor of Grandview Manor in Provo, Utah sometime between 2002 and 2004 and gave me your honey butter recipe, this one goes out to you.
I added some lemon zest and raspberries because I feel like lemon and raspberries are made for each other and that raspberries and honey are made for each other. You wind up with the fluffy, light-as-air, almost ice-cream-y raspberry honey butter that’s perfect for spreading on rolls, challah, cornbread, pancakes, waffles, scones, (so pretty much anything from our breads or breakfast departments), your finger…
To get started, you’ll need a cup of salted butter, 1/2 cup of honey, 1/4 cup of marshmallow creme, 3/4 cup raspberries, and a medium lemon.
Place the butter and honey in a large bowl (or the bowl of a stand mixer fitted with the wire whisk)
Add 1/4 cup marshmallow creme.
Beat with an electric mixer on high for 1-2 minutes or until very light and fluffy. Add the zest of 1 medium lemon (if you don’t have a microplane zester, you need one)
and 3/4 cup fresh raspberries, washed and patted dry (a lot of excess moisture will make it hard for the raspberries to combine with the butter).
Continue to whip until the raspberries are broken down and thoroughly combined. Serve at at room temperature. Makes about 2 1/2 cups.
Fluffy Raspberry-Lemon Honey Butter
Recipe by Our Best Bites
1 cup salted butter
1/2 cup honey
1/4 cup marshmallow creme
zest of 1 medium lemon
3/4 cup fresh raspberries, washed and patted dry
In a large bowl and using an electric mixer or the bowl of a heavy duty mixer, whip the butter, honey, and marshmallow creme together until very light and fluffy. Add the lemon zest and raspberries and whip until the raspberries are broken down and thoroughly combined. Serve with bread, rolls, over french toast, pancakes, waffles, etc. Pretty much anywhere. Makes about 2 1/2 cups.