Ingredients
- ½ cup /1 stick / 115g/ 4 oz salted butter at room temperature.
- 6 tbsp./ 115g/ 4 oz lingon berry jam
- Combine and place the softened butter and lingonberry jam into a large mixing bowl.
- Beat with an electric mixer until smooth and combined.
- Using a rubber spatula, scrape down the sides of the bowl and whip until light and fluffy, for about 2 to 3 minutes.
- Spoon the lingonberry butter into a glass jar or airtight container.
- Keep the compound butter on the counter for up to 2 days, in the fridge for 10 days, or freeze for up to 2 months. Bring the butter to room temperature before serving by setting it out on the counter for 10 to 20 minutes.
Serve. Enjoy the fruity butter with pancakes, waffles, muffins, scones, dinner rolls, biscuits, and sweet breads.
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