Whipped Honey Butter

Want to make the BEST sweet compound butter? There’s a little time involved in this 3-ingredient Whipped Honey Butter recipe, but it is so worth the extra effort. Learn how to make a batch of this deliciousness to spread on pancakes, biscuits and more.

A glass jar of whipped honey butter on a pink surface in front of a plate of biscuits

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I’m here for any and all compound butters (hello, Rosemary Garlic Herb Butter and Garlic Herb Butter for Steak), but this sweet compound butter is extra special.

I decided a while ago that I wanted to offer a sweet compound butter for sweet applications, and the tester batch was such a winner that I immediately made a second batch to photograph and share with you here.

Why I love this recipe:

This Whipped Honey Butter is an easy recipe that packs a flavorful punch. It starts with a base of honey that is  whipped, which adds air to the honey itself before the butter is added. This process adds to the texture of the overall dish.

The honey tastes sweet — but not too sweet — and is balanced out with creaminess of the butter. 

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    This combination just sings, and it’s perfect smeared on a stack of buttermilk pancakesbuttery biscuitscornbread muffinsblueberry waffles, dinner rolls, toast and more.

    Honestly, it’s just the perfect balance of sweetness and creaminess.

    Ingredients to make honey butter in bowls on a pink surface next to a white linen

    What you’ll need to make this recipe:

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    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    This are the simple ingredients that you’ll need to get at the grocery store:

    • Honey — use your favorite or a locally sourced honey.
    • Unsalted butter — this serves as the base for this sweet compound butter. This is sometimes referred to as sweet butter. I like to use unsalted butter because then I can control the saltiness. This recipe calls for a stick of butter, but it can easily be halved, doubled or tripled. You could use salted butter, but if so, please skip the additional salt.
    • Salt — I like to use a medium grain kosher salt for this recipe. You can use a similarly sized sea salt. I do not recommend using table salt since it is saltier than kosher.

    Variations and substitutions:

    Using this base recipe, you can make different variations.

    Since there is no easy substitute for honey, I do not recommend using the same amount of maple syrup or agave.

    However, you can use vegan butter in place of this recipe to make it dairy free.

    You may add a pinch of ground cinnamon to transform this into a cinnamon honey butter recipe. I would also add a splash of vanilla extract if you make this spiced cinnamon butter.

    A bowl of honey on a pink surface

    How to make Homemade Whipped Honey Butter 

    DID YOU KNOW?

    It’s a lot easier to make this homemade honey butter recipe if your butter is at room temperature and softened. Remove it from the fridge 30-45 minutes before making it. Cold butter will be more challenging to work with.

    Measure the honey into a bowl. You can do this in a large mixing bowl or in the bowl of a stand mixer.

    A bowl of whipped honey on a pink surface
    The whipped honey

    Whip the honey. Do this with a hand or a stand mixer. Start at medium speed and bump it up to high speed for 2-3 minutes, or until the honey has aerated slightly. 

    It will become opaque and slightly bubbly from the mixing.

    Butter on top of whipped honey with salt in a bowl on a pink surface

    Add the softened butter and the salt. Stir them together until well combined. Scrape down the sides of the bowl. 

    You can shape the butter into a log and place it on wax paper for storage.

    You can also transfer the fluffy honey butter to a glass jar or an airtight container* (affiliate link) to keep the butter in the refrigerator. This can be kept for 2-3 weeks in the fridge.

    A bowl of whipped honey butter on a pink surface

    You may also leave at room temperature if you plan to use it immediately. 

    I think this easy honey butter could go amazingly well on a butter board or another brunch-themed spread.

    Frequently Asked Questions

    What is honey butter made of? 

    Honey butter is a combination of honey, unsalted butter and a large pinch of salt.

    How long does honey butter last? 

    Honey butter easily lasts for a few weeks in the refrigerator, and it can be frozen.

    Is honey and butter healthy? 

    I wouldn’t necessarily call this combination healthy, but it is utterly delicious.

    Where can I use honey butter? 

    You can use this honey butter on everything from buttermilk waffles to cream biscuits and beyond. This would also be amazing on baked sweet potatoes.

    Close up of a container of whipped honey butter on a pink surface

    Quick tips and tricks for Honey Butter

    • Use quality ingredients. Choose the best butter you can get your hands on! It makes a difference and adds to the already incredible flavors.
    • Smear it on bread. I’ve used a dollop of honey butter on biscuits and homemade bread (like sourdough!). It’s utterly delightful. 
    • Double or triple the recipe. Since this keeps well in the refrigerator, you can make a large batch and store it. You can also freeze it, if you wrap it tightly, for a few months.

    Here’s how you make it:

    Close up of a container of whipped honey butter on a pink surface

    Whipped Honey Butter

    Erin Parker, The Speckled Palate
    Want to make the BEST sweet compound butter? There’s a little time involved in this 3-ingredient Whipped Honey Butter recipe, but it is so worth the extra effort. Learn how to make a batch of this deliciousness to spread on pancakes, biscuits and more.
    No ratings yet
    Servings 8 (1T) servings
    Calories 126 kcal
    Prep Time 8 minutes

    Ingredients
      

    • 3 tablespoons honey
    • ½ cup unsalted butter softened (8 tablespoons / 1 stick)
    • 1 teaspoon kosher salt

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

    Instructions
     

    • Measure the honey into a large mixing bowl. Whip with a hand mixer for 2-3 minutes, or until the color of the honey has lightened and has become opaque.
    • Add the unsalted butter and salt.
    • Whip until the ingredients have combined, about 1-2 minutes.
    • Roll into a log or transfer to an airtight storage container to keep the butter in the refrigerator. This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re using it immediately.

    Notes

    You can double or triple the recipe. Since this keeps well in the refrigerator, you can make a large batch and store it. You can also freeze it, if you wrap it tightly, for a few months.
     
    Be sure to use quality ingredients and the best butter you can get your hands on for extra flavor!

    Nutrition

    Serving: 1 (1T) servingCalories: 126kcalCarbohydrates: 6gProtein: 0.1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 293mgPotassium: 8mgFiber: 0.02gSugar: 6gVitamin A: 355IUVitamin C: 0.04mgCalcium: 4mgIron: 0.04mg
    Keyword best compound butter, compound butter, compound butter recipe, homemade compound butter, honey butter
    Course Condiments & Spice Blends
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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