Everyone around me is coming down with something. Sneezing. Wheezing. Leaky noses. Clogged up noses.
Let me tell you something, I want no part of it.
Let me tell you something else. I’m going to get sick. I just know it. I haven’t had a cold in ages. I believe that I can thank my veggie-loaded diet for that, at least partly. But I believe my time has come. Any day now. It’s going to hit me.
When I do get sick, I want comfort food. More specifically, I want a giant stack of pancakes topped with this raspberry butter. Can you believe this butter?
I saw this recipe over at The Pioneer Woman’s corner of the internet and I wondered if it was possible to pull this off using Earth Balance. I also wondered if it would be possible to pull it off without using a standing mixer, because I don’t have one. As you can see, it worked!
After five minutes of prep time and a 1/2 hour of waiting, you’ll have delicious vegan raspberry butter!
- 15 ounces of Earth Balance Organic Whipped Buttery Spread (1 container)
- 3/4 cup fresh raspberries
To make the butter, first dump out your entire container of Earth Balance into a large bowl and whip it up using your hand mixer.
When all of the Earth Balance is soft, toss in the berries.
Here’s the tricky part. You don’t want to attack the berries with the mixer because you want them to break up in a pretty way, not a mushy way. So take off one of your beaters and mix the berries on the lowest setting possible. Mix for about 5-10 seconds and ta-da!
Lay a piece of plastic wrap on top of a piece of aluminum foil, and plop the butter on top.
Roll the plastic wrap around the butter and knead the plastic until the butter forms a log.
Roll the foil around the plastic wrap and stick the butter log in the freezer for 30 minutes so it can set.
Unwrap and you’re all finished!
Store the butter in the fridge until you’re ready to use it. Slice it up and enjoy!