Honey Butter Recipe

Prep: 5

Cook: 0

Total Time: 5

Yield: 8 servings

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegetarian

Calories: 134kcal

Author: Jessica Gavin

Sweet, creamy honey butter whipped from softened butter, honey, and a pinch of salt until light and fluffy. Spread it on warm dinner rolls, biscuits, and cornbread.

Ingredients

▢ ½ cup (113 g) unsalted butter, softened to 64 to 67°F (17 to 19°C)
▢ ¼ cup (60 ml) 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.

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

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