This easy honey butter recipe uses just 3 ingredients to create a creamy and sweet spread. Serve it whipped or smooth over warm dinner rolls, biscuits, cornbread, pancakes, toast, and more!
Jessica’s Recipe Science
- Soften the butter to 64 to 67°F so it blends smoothly with the honey while retaining enough structure to hold air when whipped.
- Mix the honey thoroughly into the butter so the sweetness and moisture are evenly distributed, creating a smooth, creamy spread.
- Whip the butter to incorporate tiny air bubbles, making it lighter in color and texture while increasing its volume.
Why It Works
Honey butter is such an easy way to make an everyday ingredient feel a little more special, especially during the holidays. Since this recipe uses just three ingredients, the quality of the butter and honey really matters. Softened butter blends easily with honey, while whipping incorporates tiny air bubbles that create a lighter, fluffier texture and a paler color. You can also skip the extra whipping for a smooth, creamy spread.
The best part is how versatile this simple recipe is. Make it ahead and keep it in the refrigerator until you’re ready to serve. Spread it over warm rolls, slather it on pumpkin cornbread, or enjoy it with biscuits, pancakes, waffles, or French toast. The honey adds natural sweetness that complements the rich butter, turning a familiar staple into something special with very little effort.
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Ingredients You’ll Need
- Butter: Choose a good-quality butter with a rich, creamy flavor. I use unsalted butter so that I can control the salt level.
- Honey: The variety of honey you choose will determine the flavor of the honey butter. I use clover honey because it has a lovely floral flavor and vibrant amber color.
- Salt: I prefer fine sea salt or kosher salt. The smaller particles incorporate into the butter more easily than large, coarse grains.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This honey butter recipe is easy to customize! Try these tasty options:
- Butter Options: You can use different types of butter, which will impact the creaminess of the condiment. American butter has at least 80% milk fat, whereas European-style butter has at least 82% for a richer flavor. Irish butter has at least 82% milk fat and a deep yellow hue.
- Using Salted Butter: Omit the added salt in the recipe.
- Honey Swaps: Different types of honey have unique flavor profiles. Most grocery stores sell blended honey, but you can also find varieties like clover, wildflower, orange blossom, and tupelo. Try a few to discover which flavor you enjoy most!
- Salt Substitutes: You can use any type of salt, but choose a fine texture to avoid coarse, crunchy bites. You can also reduce the amount to ⅛ teaspoon or omit it entirely, depending on your taste.
- Flavoring: Customize your honey butter with ¼ to ½ teaspoon cinnamon, ½ teaspoon vanilla extract, or ¼ teaspoon hot sauce for hot honey butter; add more to taste. Pumpkin pie spice or apple pie spice work well too. For a maple twist, replace the honey with ¼ cup maple syrup.
- Creamier Texture: Add 1 to 2 tablespoons powdered sugar for a thicker, creamier texture. The fine sugar dissolves easily, while the small amount of cornstarch commonly found in powdered sugar helps absorb some moisture and adds body to the spread. This is a nice option if you plan to serve the butter at room temperature during a holiday feast.
How to Make Honey Butter
Step 1: Beat the Butter
For the best whipped texture, use butter softened to 64 to 67°F (17 to 19°C), just below room temperature. At this temperature, the fat crystals remain solid but pliable, allowing the butter to trap tiny air pockets as you mix. This creates a lighter, fluffier honey butter instead of a dense spread.
In a stand mixer fitted with the paddle attachment or using a hand mixer with beaters, mix the softened butter on medium-high speed until smooth, about 1 minute. This kickstarts aeration of the butter fat.
Tips for Quickly Softening Butter: Forget to take the butter out of the fridge? Check out my tutorial for how to soften butter. I’ve found that slicing the cold butter, then mixing it in a stand mixer, works best, since you’ll already be making the honey butter in the same bowl.
Step 2: Mix in the Honey and Salt
Add the honey and salt to the beaten butter. Mix on medium-low speed for about 1 minute until evenly combined, scraping down the sides of the bowl as needed. The honey contains natural sugars and moisture, so blending it thoroughly helps distribute both throughout the butter for a smooth, consistent spread.
If the butter becomes too warm, refrigerate it until it returns to 64 to 67°F (17 to 19°C) before whipping. For a denser, creamier consistency, you can skip the additional whipping step.
Step 3: Whip the Honey Butter
Increase the mixer to medium-high speed (setting 6) and beat for 2 to 3 minutes until the butter is pale, light, and fluffy, scraping down the sides of the bowl as needed. Whipping incorporates tiny air bubbles into the butter’s fat structure, increasing its volume and creating a lighter texture.
The added air also makes the butter appear paler in color, giving it a soft, whipped consistency that’s easy to spread. I love serving the honey butter at Thanksgiving alongside warm dinner rolls, biscuits, and sweet cornbread.
Serving Tip: For an elegant presentation, spoon the whipped honey butter into a piping bag fitted with a star tip. Pipe individual portions onto a parchment-lined tray and refrigerate until firm, or pipe decorative swirls onto breads or into a serving dish.
Frequently Asked Questions
The amount of honey can vary depending on how sweet you like your honey butter. I’ve found that a 2:1 ratio of butter to honey gives the best balance of rich butter flavor and sweetness. For every ½ cup of butter, use ¼ cup of honey.
Honey butter is easy to prepare ahead of time, making it a great addition to your holiday meal prep. Store it in an airtight container in the refrigerator for 2 to 3 weeks. Let it sit at room temperature for 15 to 20 minutes before serving so it softens and spreads easily. You can also freeze honey butter for up to 6 months. Thaw it overnight in the refrigerator, then bring it to room temperature before serving.
There are so many ways to customize it! Add ¼ to ½ teaspoon cinnamon, pumpkin pie spice, or apple pie spice for warm, cozy flavor. For something sweeter, try ½ teaspoon vanilla extract, a little orange zest, or a pinch of nutmeg. If you like a little heat, mix in ¼ teaspoon hot sauce or a pinch of cayenne pepper. You can also add fresh herbs like rosemary or thyme for a savory twist. Swap the honey for maple syrup to make maple butter. Start with a small amount, taste, and adjust until you find your favorite combination!
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Honey Butter Recipe
Ingredients
- ½ cup unsalted butter, softened to 64 to 67°F (17 to 19°C)
- ¼ cup honey
- ¼ teaspoon fine sea salt, or kosher salt
Instructions
- Beat the Butter – In a stand mixer fitted with the paddle attachment or a hand mixer with beaters, mix the softened butter on medium-high speed (setting 6) until smooth, scraping down the sides of the bowl halfway through, about 1 minute.
- Mix in the Honey and Salt – Add the honey and salt to the butter. Mix on medium-low speed (setting 4) for about 1 minute until evenly incorporated. Scrape down the sides of the bowl as needed. If the butter becomes too warm, refrigerate until it reaches 64 to 67°F (17 to 19°C) before whipping. For a denser, creamier consistency, skip the additional whipping step.
- Whip the Honey Butter – Increase to medium-high speed (setting 6) and beat for 2 to 3 minutes until pale and fluffy. Scrape down the sides of the bowl as needed.
Recipe Video
Notes
- Storing: Store in an airtight container in the refrigerator for 2 to 3 weeks. Bring to room temperature for 15 to 20 minutes before serving.
- Freezing: Freeze for up to 6 months. Defrost in the fridge overnight before serving.
- Using Salted Butter: Omit the added salt.
- Cinnamon Honey Butter: Add ¼ to ½ teaspoon cinnamon.
- Vanilla Honey Butter: Add ½ teaspoon vanilla extract.
- Maple Honey Butter: Swap ¼ cup maple syrup for honey.
- Hot Honey Butter: Start with ¼ teaspoon hot sauce, then increase to taste.
- Creamier Honey Butter: Add 1 to 2 tablespoons of powdered sugar.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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