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Make the berry butter in 2 different batches.
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Whip 2 sticks of the butter until fluffy.
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Add the raspberries.
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Then switch to the paddle attachment and beat on low speed for only a few rotations.
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The berries will break up immediately.
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Lay a long sheet of plastic wrap on top of a long sheet of aluminum foil, then turn out the berry butter in a long (about 12 to 15 inches) log shape.
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Carefully roll the butter inside the plastic wrap, then inside the foil.
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8
Twist the edges of the foil.
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Continue twisting the edges in opposite directions to create pressure.
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This will force the butter into a uniform cylindrical shape.
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When you have it as tight as you can get it, place it in the fridge for several hours to firm up.
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12
(Or you can put it in the freezer to speed along the process.)
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13
Repeat this entire process with the blackberries.
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Seal up and store in the refrigerator to harden.
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15
Remove berry butters from the fridge and unwrap the ends.
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Slice of some of each variety.
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*Serve on French toast, toast, toasted bagels, pancakes, waffles, croissants, etc.
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*
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**Variations: Use strawberries or blueberries instead.
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For a sweeter berry butter, add 1/4 cup confectioners' sugar while mixing.
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**
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***This recipe makes about 6 to 8 servings of berry butter.
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***
