Friday, June 21, 2013

How To: Make Mulberry Butter

As you know, we've been enjoying the fruits of the wild rogue mulberry tree growing and bursting with ripe mulberries here in the city:

So far we've made a mulberry infused simple syrup, which we then used to make rosemary infused mulberry cocktails (and would also be great on ice cream or pancakes), mulberry infused whipped cream and we've been just eating them whole.

We also ended up making a batch of homemade mulberry butter that is literally over-the-top kinda fresh and good, so we couldn't wait to share how simple this recipe for making any kind of fruit-infused butter can be. We've tackled how easy it is to make plain butter from scratch with nothing but a carton of heavy cream and a stand mixer before — today we simply take this same recipe one step further by mixing in mulberries.

  • 2 cups heavy or whipping cream
  • Handful of mulberries, roughly mashed

Just like the trick for making great whipped cream, keeping the cream in the fridge and tossing your mixing bowl in the freezer for a few minutes until right before you are ready to begin will help the process run smoothly and make your butter that much more unbelievably good.

Begin by pouring the heavy cream into mixing bowl and flipping on the low setting to get things moving. As the cream consistency begins to thicken, set the speed to medium.

At around 5 minutes of mixing you'll begin to notice the soft peaks of whipped cream forming. At this point, speed up the mixer and the cream will begin to really thicken, but just keep on going, because that thick creamy white texture is going to begin to break down into little separated granules: 

After a little more mixing, all the little granules bind together in the whisk, turning that bright butter yellow color and the liquid buttermilk will start splashing up from the mixer. 

Once the butter fat is fully separated from the liquid, turn the mixer off and strain the butter through a fine sieve — reserving the buttermilk if you want to use it for something else. Press out as much of the liquid from the butter as possible and give a quick rinse under cold water.

After returning the drained butter to the wiped out mixing bowl, toss in your handful of gently mashed mulberries. I simply mashed these with the back of a metal spoon. Then allow mixer to blend and incorporate to your liking (I let it go about 15 seconds on a medium setting):

Note: I wanted thick chunks and loose swirls of the mulberries throughout the final butter consistency — if you want a more uniform look, feel free to mash or pulse the mulberries into a pureed consistency before tossing into the mixing bowl and then mix until well blended.

Scoop blended butter into bowl and please enjoy at least a small taste immediately if you don't plan to use straight away.

Just slather a generous amount of this heavenly spread across an english muffin, slice of bread, cracker — heck, anything so long as you try it right away:

While best served immediately, the mulberry butter will keep for up to a week in an airtight container stored in the fridge. We loved trying out fruit infused butter and are looking forward to trying new variations as seasonal fruits begin to hit the markets — what's your favorite kind?

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  1. Wow - you two have more luck than me with Mulberries, everything I have ever made has turned out to be a disaster!

    1. Thanks Willow — we had a lot of fun with them and are already looking forward to when they are ripe again next year!

  2. Thanks so much for this post! We have tons of Mulberry trees on our farm and I am always looking for new ways to use them. I have only made jelly, muffins, and pancakes so far. I know it's time to collect berries when my little girl comes in with purple hands.

    1. Too funny and yes we love this right to spring in our area!