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Whipped Honey Butter

Whipped honey butter is the spread you didn't know you needed! It's creamy and subtly sweet, and oh so delicious! It's also an obnoxiously easy + simple make to enhance your breakfast, lunch, or dinner.

I always wonder if flavor affinity runs in genetics.

I, for one, am not a huge fan of honey. Personally, I don't love the flavor of honey on its own. Love it in cooking, but by itself, meh.

My son, on the other hand, would eat honey on toast every single day if I let him. I think he gets that from my dad. Who would also eat honey on toast every single day.

This homemade whipped honey butter recipe is dedicated to flavor affinity.

A slice of cornbread slathered with homemade honey butter.

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Tips + Tricks

No. 1 --> Make sure you use room temperature butter. Ya can't whip cold butter! Also, avoid melting it in the microwave - melted butter won't whip either!

No. 2 --> Make a large batch and give to your loved ones as gifts in a cute little mason jar. No one ever turns down whipped honey butter, not even me!

No. 3 --> Slather your delicious butter on everything: toast from homemade bread, cornbread wedges, pancakes, and waffles. Or melt and drizzle on popcorn.

Spreading whipped honey butter on a slice of cornbread.

Key ingredients

Butter: Use high-quality butter for this recipe. It's not being buried in baked goods, so the quality will stand out. I always use unsalted butter in this house so I've added salt in the recipe ingredients, if using salted butter, omit this ingredient.

Honey: I'm a huge advocate of supporting local apiaries, so use local honey if you can!

Salt: It might sound counterintuitive to use salt in a recipe that highlights sweetness, but the salt will add balance to the butter and actually improve the sweetness.

A jar of honey butter with a spreading knife.

How to make whipped honey butter

  1. Add the room temperature butter and honey to the bowl of your stand mixer fitted with the whisk attachment.
  2. Whip the butter and honey at high speed for about 1 minute. Scrape the sides of the bowl, then whip again at high speed for another minute or until the butter is fluffy and airy and lightens in color.
  3. Add in the salt and beat again until completely combined.
  4. Transfer to a clean mason jar or other airtight container for storage.

More spreads to love!

Batch + storage information

Batch:

This recipe as written delivers about 2 cups of whipped honey butter, as whipping air into the butter increases volume. You can increase the batch size easily, as long as you keep the ratios the same.

Scale:

  • 1/2 cup butter - 1/4 cup honey
  • 1 cup butter - 1/2 cup honey
  • 2 cups butter - 1 cup honey

Storage:

You've got 3 options when it comes to storage for your honey butter:

  • room temperature: honey butter can be kept at room temperature in a covered container for up to 2 days
  • fridge: keep your whipped honey butter in a clean mason jar in the fridge for 2 -3 weeks
  • freezer: store the honey butter in the freezer in an airtight container for up to 2 months
A slice of cornbread with honey butter.

Substitutions + variations

Don't be beholden to this recipe! There are tons of variations to try:

  • add cinnamon, cardmom, nutmeg, etc.
  • add a drop of vanilla extract or cinnamon extract.
  • swap the honey for maple syrup to make maple butter
  • spice it up with a pinch of ground red pepper flakes
whipped honey butter in a small mason jar.

Stand Mixer - I love my KitchenAid stand mixer - it gets a major workout, and never stops performing. When fitted with the whisk, it will whip yo butter for sure!


📖 Printable Recipe

Spreading whipped honey butter on a slice of cornbread.
Yield: 1 cup

Whipped Honey Butter

Prep Time: 5 minutes
Total Time: 5 minutes

Homemade whipped honey butter is the perfect spread for your morning toast, cornbread, pancakes, or popcorn.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/2 cup creamed honey
  • 1/2 teaspoon coarse kosher salt

Instructions

  1. Add the room temperature butter and honey to the bowl of your stand mixer fitted with the whisk attachment.
  2. Whip the butter and honey at high speed for 1 minute, scrape down the sides, and whip again for another minute.
  3. Add the salt, then beat until completely combined.
  4. Transfer to a clean mason jar or another airtight container for storage.

Notes

Batch:

This recipe as written delivers about 2 cups of whipped honey butter, as whipping air into the butter increases volume. You can increase the batch size easily, as long as you keep the ratios the same.

Scale:

  • 1/2 cup butter - 1/4 cup honey
  • 1 cup butter - 1/2 cup honey
  • 2 cups butter - 1 cup honey

Storage:

You've got 3 options when it comes to storage for your honey butter:

  • room temperature: honey butter can be kept at room temperature in a covered container for up to 2 days
  • fridge: keep your whipped honey butter in a clean mason jar in the fridge for 2 -3 weeks
  • freezer: store the honey butter in the freezer in an airtight container for up to 2 months

substitutions + variations

Don't be beholden to this recipe! There are tons of variations to try:

  • add cinnamon, cardamom, nutmeg, etc.
  • use a pinch of vanilla paste
  • swap the honey for maple syrup to make maple butter
  • spice it up with a pinch of ground red pepper flakes
  • use salted butter - but be sure to omit the salt

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As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:

Yield:

50

Serving Size:

1

Amount Per Serving: Calories: 34Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 22mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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Whipped honey butter pinterest graphic.

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