Make the berry butter in 2 different batches.

Whip 2 sticks of the butter until fluffy.

Add the raspberries.

Then switch to the paddle attachment and beat on low speed for only a few rotations. The berries will break up immediately.

Lay a long sheet of plastic wrap on top of a long sheet of aluminum foil, then turn out the berry butter in a long (about 12 to 15 inches) log shape.

Carefully roll the butter inside the plastic wrap, then inside the foil.

Twist the edges of the foil.

Continue twisting the edges in opposite directions to create pressure. This will force the butter into a uniform cylindrical shape.

When you have it as tight as you can get it, place it in the fridge for several hours to firm up. (Or you can put it in the freezer to speed along the process.)

Repeat this entire process with the blackberries.

Seal up and store in the refrigerator to harden.

Remove berry butters from the fridge and unwrap the ends.

Slice of some of each variety.

*Serve on French toast, toast, toasted bagels, pancakes, waffles, croissants, etc.*

**Variations: Use strawberries or blueberries instead. For a sweeter berry butter, add 1/4 cup confectioners' sugar while mixing.**

***This recipe makes about 6 to 8 servings of berry butter.***