This fluffy raspberry-lemon honey butter is smooth, lightly sweet, and bright with fresh citrus and berries. Honey balances the tart raspberries, while lemon zest keeps the flavor clean and fresh. 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… It’s simple, colorful, and an easy way to add big flavor to something basic.
Ingredients & Equipment Needed
- butter – salted is best for this recipe
- honey
- marshmallow creme
- lemon
- fresh raspberries
- microplane
How to Make Fluffy Raspberry-Lemon Honey Butter
- Whip butter, honey, and marshmallow créme together until very light and fluffy.
- Add lemon zest and raspberries and continue whipping until the berries are broken down and fully incorporated.
Storage & Other Tips
- Refrigerate: Transfer the butter to an airtight container and refrigerate. It will stay fresh for about 5 days.
- Freeze: Compound butters freeze really well. Shape into a log and wrap tightly; it should keep for 2 – 3 months. Thaw in the fridge before using. Once it’s softened, stir it once or twice to restore the texture.
- Texture: Because this contains fruit and honey, the texture will be softer than plain butter at room temperature. Totally normal. Let it sit at room temperature for 10 – 15 minutes before spreading if you want it extra soft.
- Quality Tips:
- Use ripe berries: fresher raspberries give better color and flavor.
- Texture: If you want a smoother texture with fewer seeds, you can pulse the raspberries through a fine strainer.
- Adjust sweetness: the honey level can be increased or decreased depending on how sweet your raspberries are.
Frequently Asked Questions
You definitely could, but I wouldn’t recommend it. At the very least, you’ll want to drain any excess liquid and pat dry first to avoid watering down the butter.
It’s good on just about everything! Pancakes, waffles, biscuits, scones, toast, cornbread, challah…you name it!
Yes, it stores will chilled or frozen. Remember that it’s fresh fruit with no preservatives, so peak freshness won’t last too long. I’d do it no more than a day ahead of the event, stored in an airtight container. Bring to room temperature before serving so it’s spreadable. It will still stay good for a few days after that, but for peak freshness, don’t do it too far ahead.
You can mash the raspberries and strain them through a fine mesh sieve before adding.
You can use less (or more) honey, or add a bit more lemon to take it down a notch. Lemon zest brightens the flavor and counters the sweetness. Compound butters are very flexible flavor-wise; play around with it and see what you like!
More Fantastic Dips, Butters, & Spreads
Fluffy Lemon-Raspberry Honey Butter
Equipment
Ingredients
- 1 cup butter salted
- ½ cup honey
- ¼ cup marshmallow creme
- zest of 1 medium lemon
- ¾ cup raspberries fresh; washed and patted dry
Instructions
- 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, or whatever else your heart desires.
Nutrition
Questions & Reviews
Would this work with strawberries instead of raspberries? Just went to the store and they were completely out of raspberries, but I really want to make this for my daughter’s birthday party on Thursday.
Yep, absolutely!
Do you keep this in the frig if you have leftovers and then take it out and bring to room temperature when you want to serve it again? (I made this late last night and put in the frig–it’s pretty hard! Came here to see if you had any suggestions. I only see that you’ve said to serve at room temp.)
Thank you!!
Would freeze dried raspberries work in this recipe? If so, how much do I add and when? Thanks so much. Happy easter
I had no intention of making rolls or bread for tomorrow… looks like my plans have changed!!!!! This looks like HEAVEN.
Sounds so delicious! It would take us a while to go through 2 1/2 cups… How long would this keep?
This sounds amazing! I’ve been wanting to make some raspberry honey butter like they have at Maddox in Brigham City, now I have a recipe to try! Thanks!
Curse you for giving me a butter recipe that tastes like ice cream! (shaking fist emoji) = )
My husband would LOVE this. We are doing a very low-key Easter this year, but I’ll file the recipe away and make some rolls or something for his birthday. Or just make the honey butter and tell him to use his finger. 🙂