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.
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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.
This combination just sings, and it’s perfect smeared on a stack of buttermilk pancakes, buttery biscuits, cornbread muffins, blueberry waffles, dinner rolls, toast and more.
Honestly, it’s just the perfect balance of sweetness and creaminess.
What you’ll need to make this recipe:
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- Large bowl
- An electric mixer, like a hand mixer or stand mixer
- Wax paper or plastic wrap
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.
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.
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.
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.
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
Honey butter is a combination of honey, unsalted butter and a large pinch of salt.
Honey butter easily lasts for a few weeks in the refrigerator, and it can be frozen.
I wouldn’t necessarily call this combination healthy, but it is utterly delicious.
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.
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:
Whipped Honey Butter
Ingredients
- 3 tablespoons honey
- ½ cup unsalted butter softened (8 tablespoons / 1 stick)
- 1 teaspoon kosher salt
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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
Nutrition
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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