Blackberry Bourbon Butter
Juicy & tart blackberries whipped with bourbon maple into creamy butter.
Bourbon Barrel Aged Maple Syrup
Place frozen blackberries in a strainer. Let sit for 1 hour or until defrosted and extra liquid has drained.
While blackberries are thawing, set butter out to soften and become room temperature.
When butter has softened and blackberries are thawed, add all ingredients to mixer.
Whip ingredients on med-high speed for 5 minutes. Stir to make sure all ingredients are being thoroughly incorporated. Whip another 2 minutes or until well incorporated.
Butter is ready to be enjoyed though it's best served chilled.
Frozen blackberries work better than fresh in this recipe because you can better control the amount of juice or liquid.
This compound butter may be frozen for up to 3 months, if needed.
The longer you whip the ingredients, the more combined they will become. (We like seeing a bit of the blackberries separate from the butter.)