1/2 cup butter
1/4 cup powdered sugar
3 tablespoons cream cheese
3 tablespoons berry jam (flavor of choice)
Cream butter, sugar, cream cheese and jam together with an electric mixer until smooth. Using a melon baller, form 1-inch balls of butter mixture and arrange them on a parchment-lined sheet pan. Freeze until solid, at least two hours.
1 cup flour
3 tablespoons powdered sugar
1 tablespoon cornstarch
1 cup chilled club soda (plus up to 1/4 cup additional if batter is too thick)
In a large bowl, combine dry ingredients. Fold chilled club soda into dry mixture. Do not overmix; batter will be slightly lumpy and thick.
Heat 3 1/2 cups peanut oil in a large frying pan over medium-high heat, to 350 F.
Working with frozen butter balls, skewer frozen balls one at a time and dip in batter. Place battered butter ball in hot oil and remove skewer, using a second skewer to dislodge. Fry for 30 to 45 seconds and turn with slotted spoon. Allow battered butter to fry for an additional 30 to 45 seconds or until lightly browned.
Remove fried butter balls from oil with slotted spoon and cool on a rack for at least 1 minute. (I know it will be hard to wait.) Skewer and eat, State-Fair style. Careful, contents of fried butter will remain hot.
Garlic Fried Butter: Omit sugar and jam from butter center; add 1 tablespoon garlic powder. Omit sugar from batter.
Plain Fried Butter: Omit jam from butter center.