Mary and I never settle for the bare minimum. We knew that butter was necessary for a tea party but did we just grab a tub of I Can't Believe it's Not Butter out of the fridge? No! Did we soften a stick of unsalted and put it on a plate? No! We MADE not one...but TWO different types of butter for this blog. You're welcome.
Pumpkin Honey Butter
1/2 cup softened butter
1/4 cup honey
3 tablespoons canned pure pumpkin
1 teaspoon pumpkin pie spice
1. Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
2. In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.
If you want, you can look at these Nutrition Facts.
Mary's KitchenAid mixer proved to be our best friend through this process. I would highly recommend one (and if anyone wants to just buy me one...that'd be cool)
We made the butters and the clotted cream the night before. Really late the night before, if I remember correctly. Here's the mixture:
Pretty color, huh? Remember how I said Mary and I never settle for the bare minimum? Yeah. We decided to make little pats of butter instead of just a amoeba-esque, ugly blob. Here's the artist hard at work!
Warning!! This recipe makes a LOT of little pats. We had PLENTY of butter and our pats were big enough for two slices of English Muffin because it's light and airy. Have a lot of people over for this tea party when you do it for yourself =)