1. Chocolate Espresso Butter
½ cup (1 stick) unsalted butter, softened
2 tbsp unsweetened cocoa powder
1 tsp instant espresso powder (or finely ground coffee)
1–2 tbsp powdered sugar (adjust to taste)
½ tsp vanilla extract
Pinch of salt
Instructions:
In a small bowl, beat the softened butter until smooth and fluffy.
Mix in cocoa powder, espresso powder, powdered sugar, vanilla, and salt.
Whip until fully combined and creamy. Taste and adjust sweetness or espresso strength.
Spoon into a ramekin or roll into a log using parchment paper. Chill for 30 minutes to firm up.
Serving Ideas:
Spread on warm toast, waffles, or pancakes
Melt over croissants or muffins
Dip fresh strawberries or fruit slices
Use as frosting or filling for cookies or cakes
Stir a spoonful into hot coffee or hot chocolate for a mocha twist
Storage:
Refrigerate up to 2 weeks in an airtight container.
Freeze up to 3 months — just thaw before using.
2. Blueberry Vanilla Butter
½ cup (1 stick) unsalted butter, softened
2 tbsp blueberry jam or fresh mashed blueberries
1–2 tsp honey or powdered sugar (optional, to taste)
½ tsp pure vanilla extract
Pinch of salt
Instructions:
In a small bowl, beat softened butter until smooth and fluffy.
Mix in blueberry jam (or mashed blueberries), vanilla, honey or sugar, and a pinch of salt.
Beat until evenly colored and creamy.
Spoon into a ramekin or roll into a log using parchment paper. Refrigerate for 30 minutes to firm up.
Serving Ideas:
Spread on warm biscuits, toast, or waffles
Melt over pancakes or crepes
Add a touch to pound cake or scones
Use as a sweet topping for muffins or fresh fruit
Storage:
Refrigerate up to 1 week in an airtight container.
Freeze up to 2 months — thaw before serving.
3. Strawberry Honey Butter
A sweet blend of fresh strawberries and honey, perfect for spreading on toast or muffins.
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