This is the easiest 2-ingredient spread for morning toast, scones, biscuits, pancakes and cornbread. You can make it by hand at a moment's notice (like I did for years growing up), but if you take out the mixer and whip it for a few minutes, you'll get a fluffy, luscious butter that's incredibly smooth and silky.
I also use it to make one of my favorite and simplest sandwiches with French bread, honey butter, chopped chives and several slices of natural ham. Dreamy.
Easy spread
If you've never made whipped honey butter at home, you're in for something dangerously easy.
With just two (or three ingredients if you add extra sea salt or a spice) and five minutes, you can turn plain salted butter into a soft, creamy spread that melts perfectly over warm biscuits, pancakes, or cornbread.
Adding honey is a little upgrade that feels fancy but takes almost no effort, just a mixer and a bowl. The texture is smooth and airy, and the flavor depends on the honey you use: floral, deep, light, or caramel-like. You can keep it simple or play around with spices, citrus zest or other flavorings.
I love keeping a jar in the fridge for quick breakfasts or holiday breads. It softens beautifully at room temperature and adds a nostalgic sweetness that feels straight out of an old diner breakfast.
Testing Notes
Use softened butter, not melted. If it's too soft or warm, it won't whip up; it'll just look oily.
Whip longer than you think. This is the part where some people stop short, and is why I recommend an electric or stand mixer. Start slow to combine, then increase the speed for 2-3 minutes until it's pale and fluffy. It should almost look like frosting.
Add honey gradually. Depending on your honey's flavor and thickness, start with less (about 2 tablespoons per stick of butter), then adjust.
Texture tip: If it starts to deflate after whipping, it likely got too warm. Chill it for 10-15 minutes, then rewhip briefly.
It freezes well, so you can make a large batch (the best option if you're using out the stand mixer) and freeze it portioned, then take out as needed. Since you're doubling or tripling the recipe, it might take a few minutes more to whip it to a creamy, fluffy consistency.
Variations
- Spicy: add a pinch of crushed chili pepper flakes or a dash of smoked paprika or cayenne pepper if using it for a savory dish.
- Sweet or warm spices: honey butter pairs very well with cinnamon, store-bought or homemade apple pie spice, with the classic mix of pumpkin spices, my favorite gingerbread spice mix, and freshly ground cardamom.
- Citrus: adding lemon or orange zest can make it special, depending on what you're slathering on. It works very well with cottage pancakes and a thick, toasted slice of banana bread.
1-step recipe
Whip
It's that simple. Just whip softened butter with honey until light and unctuous. It takes several minutes to make it truly airy and fluffy.
Storage
It keeps for a few weeks (2 to 3) in the refrigerator. It'll firm up when cold, but softens in 10-15 minutes at room temperature.
I recommend using a glass or ceramic airtight container, like a mason jar. Plastic or metal can transfer a weird flavor sometimes, from my experience.
It freezes well, though it never lasts that long in our house!
It lasts up to 3 months when well wrapped; I wrap it tightly in plastic wrap, then place it in a freezer bag or airtight container. This helps prevent freezer odors and ice crystals. Freeze it portioned for easier handling.
Thaw overnight in the fridge or at room temperature for a few hours, then re-whip if needed to restore the creamy texture.
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Whipped Honey Butter Recipe (easy, 10-minutes)
Ingredients
- 1 cup butter, softened, see Notes below
- ¼ to ⅓ cup honey
- ¼ teaspoon sea salt, optional if using unsalted butter, see Notes below
Instructions
- Place 1 cup butter, softened but not greasy, in a medium bowl if using an electric mixer or the bowl of a stand mixer with the whip attachment.
- Beat for 2-3 minutes, until the butter is smooth and creamy. The more air you incorporate, the lighter and fluffier the butter will be.
- Drizzle in ¼ to ⅓ cup honey while you keep mixing, and then ¼ teaspoon sea salt, if using it. Mix again until well combined. Taste and adjust to your liking. If it's your first time, use the smallest amount of honey and add more if necessary.
- Store it in a glass airtight container like a mason jar, in the fridge, for up to two weeks.
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