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.
Servings 8 (1T) servings
Calories 126kcal
Ingredients
- 3 tablespoons honey
- ½ cup unsalted butter softened (8 tablespoons / 1 stick)
- 1 teaspoon kosher salt
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) serving | Calories: 126kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 293mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.04mg
