It's quite hard to find Raspberry Butter in the grocery store, instead you can easily make your own!
Raspberry Butter Recipe
Ingredients
225 g (1 cup / 2 sticks) unsalted butter, room temperature
100 g frozen or fresh raspberries
2-3 tbsp honey
1-2 tsp lemon juice
1/2 tsp vanilla extract (optional)
Pinch of sea salt (optional)
Directions
Prepare the raspberry compote
Place honey, raspberries and lemon juice in a small pan over medium heat. Bring to a simmer, let raspberries release their juices and collapse. Blend with a hand blender or mash with a fork until smooth. Allow the mixture to thicken, then strain with a sieve to remove seeds. Let it cool to room temperature.
Whip the butter
Place softened butter in a mixing bowl or a blender. Beat on medium speed for 2-3 minutes until light and fluffy, scraping the sides with a spatula.
Combine
Add the cooled raspberry compote to the whipped butter, with a pinch of sea salt and vanilla if using. Mix on medium speed for 1-2 minutes until fluffy and uniformly pink, scraping the sides with a spatula.
Shape and chill
Spoon the mixture onto a sheet of parchment paper or plastic wrap. Form into a log, roll tightly and refrigerate for 1-2 hours until firm.
Storage
Keep the log of butter in the fridge for 2-3 weeks, or until original butter's expiry date, and in the freezer for up to 3 months.