Strawberry Jam Butter

1/2 c Unsalted butter; room temp
2 tb Nonfat dry milk
1/3 c Strawberry jam
1/2 c Confectioners' sugar (icing)
pn Salt

In a food processor fitted with the metal blade, process the butter until smooth and light, scraping down the work bowl once or twice. Add 1 tablespoon of the dry milk, the jam and sugar and process untl blended. Add the remaining 1 tablespoon dry milk and the salt and process until smooth, scraping down the work bowl once or twice. Store tightly covered in the refrigerator for up to 1 week; bring to room temperature before serving. Makes about 1 cup.

Strawberry Jam Butter printer friendly version located here.
Click Back to return.