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Learn how to make delicious honey butter using just three simple ingredients. This versatile spread is perfect for sandwiches, toast, and more!
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I love making my own flavored butter to spread on toast and baked goods. It’s such an easy way to make something extra tasty!
This honey butter recipe is perfect when you are in the mood something a little sweet, and it definitely disappears very quickly in our house! It has light fluffy texture that is absolutely amazing.
Be sure to check out my post to make your own batch of homemade butter to use in this recipe!
Ingredients
- Butter: Use unsalted butter for this recipe. You can use salted, but decrease the amount of added salt.
- Honey: For the best flavor, use a natural and raw honey rather than artificial. For a different flavor, you could swap it for maple syrup.
- Sea salt: If you prefer this butter on the salty side, you can easily add in more to suit your tastes.
How to make honey butter
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
- Beat in the honey and salt. Beat with the electric mixer on medium speed until completely smooth.
- Scrape down the sides of the bowl with a rubber spatula as needed.
- Taste. Add more salt (up to 1/4 teaspoon) if desired
Storing Tips
Refrigerator
Your honey butter is ready to use as soon as you’ve made it, but it will keep well in the fridge for up to 2 weeks. Once mixed transfer it to an airtight container, a glass jar, or wrap in parchment to keep it fresh. Take the butter out of the fridge for 30 minutes before using so that it’s soft to spread.
Freezer
Yes! This flavored butter freezes well, and will keep for up to 6 months, so be sure to make a big batch! You will need to wrap it well to protect it from freezer burn. Spoon the butter on to parchment to wrap it, then wrap it in some plastic wrap. The honey salted butter can be thawed in the fridge or at room temperature.
Variations and customizations
This whipped butter is great as is but you can customize it by adding additional flavorings like:
- dried spices: cinnamon, cardamom, chili powder, ginger, pumpkin pie spice, or smoked paprika
- fresh herbs: finely-chopped fresh herbs, such as mint, lavender, rosemary, basil, chives, dill, or thyme
- citrus zest: lemon, lime or orange zest
- Some of my favorite flavors are:
- Vanilla cinnamon honey butter recipe: add 1/2 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon.
- Orange honey butter: add 2 – 3 teaspoons grated orange zest.
- Lemon honey butter: add 2 – 3 teaspoons grated lemon zest.
Ways to use honey butter
This delicious homemade honey butter is perfect spread on toast, pancakes, waffles, biscuits, homemade bread. Use it on any of these recipes for a burst of sweet and salty flavor.
- Paleo Pancakes
- Cornbread Muffins
- Banana Nut Muffins
- Apple Muffins
- Sweet Potatoes
- Cornbread
- Gluten-Free Waffles
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Soften the butter before making this recipe. Take it out of the fridge around an hour before making it.
- Use a stand mixer for the smoothest results. You can make it by hand, though it will require a few extra minutes and some stong arms!
- Honey butter will keep well in the fridge for up to 2 weeks, and can be frozen for 6 months.
More Basic Cooking Recipes
- How To Make Basil Pesto
- How to Make Garlic Butter
- How to Make Homemade Mayonnaise
- How To Make Hummus
Honey Butter
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Ingredients
- 1 cup unsalted butter, softened at room temperature
- ⅓ cup honey
- ¼ teaspoon sea salt
Instructions
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Beat in the honey and salt. Beat on medium speed until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Taste. Add more salt (up to 1/4 teaspoon) if desired.
- Store, covered, in the refrigerator.
Notes
- Honey butter will keep well in the fridge for up to 2 weeks, and can be frozen for 6 months.
- Soften the butter before making this recipe. Take it out of the fridge around an hour before making it.
- Use a stand mixer for the smoothest results. You can make it by hand, though it will require a few extra minutes and some stong arms!
