- 1/2 cup unsalted butter
- 1/8 tsp. salt
- 1/4 cup honey
- 1/4 cup raspberry jam or preserves
- 1/4 tsp. vanilla extract
Beat the butter and salt in a large bowl with the electric mixer until it is soft. To speed up this step, leave the butter on your counter until it is at room temperature before using it.
Keep beating the mix and gradually add the honey and the raspberry jam or preserve until the color is uniform.
Add the vanilla extract and keep beating for an additional 10 minutes.
Transfer the butter into plastic containers and store in your refrigerator for a couple of hours before serving. Serve your raspberry honey butter with muffins, toasts, croissant or any other baked good.