Butter Flight: Strawberry, Lemon & Pumpkin

Ingredients

Strawberry Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/4 cup strawberry preserves
• 1/8 teaspoon sea salt

Lemon Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• Zest of 2 lemons

Pumpkin Butter

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 can pumpkin puree
• 1/2 teaspoon pumpkin spice extract
• 1/2 teaspoon cinnamon
• 1 tablespoon honey

Directions

1. In a stand mixer fitted with the whisk, beat the butter on high speed until light and fluffy, 4 to 5 minutes. Turn the speed to low and add the ingredients one at a time until well incorporated. Sprinkle in the salt for the strawberry butter. Beat on high until light and fluffy, 1 to 2 minutes.
2. Transfer to an airtight container. Store in the refrigerator for up to 5 days or in the freezer for up to 1 month. Serve at room temperature.

“Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.