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BlogRecipes
Butter Flight

Butter Flight: Strawberry, Lemon & Pumpkin

byJoanna Gaines
Total 30 mins, includes cooling time
Active 30 mins
Makes 1 cup (sixteen 1-tablespoon servings) of each butter
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.

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