Whipped Honey Butter
Homemade whipped honey butter is the perfect spread for your morning toast, cornbread, pancakes, or popcorn.
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup creamed honey
- ½ teaspoon coarse kosher salt
Instructions
- Add the1 cup unsalted butter and ½ cup creamed honey to the bowl of your stand mixer fitted with the whisk attachment.
- Whip the butter and honey at high speed for 1 minute, scrape down the sides, and whip again for another minute.
- Add ½ teaspoon coarse kosher salt, then beat until completely combined.
- 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
