Whipped Honey Butter Recipe (easy, 10-minutes)
It takes 10 minutes to make whipped honey butter. It's soft, creamy, and perfectly sweet, and a favorite for biscuits, pancakes, toast and cornbread. It works with salted and unsalted butter.
Servings 1 cup
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.
Notes
Salted or unsalted butter? You can use either. Use more sea salt if using unsalted, and vice versa for using salted butter. Using unsalted butter and sea salt lets you adjust the amount exactly to what you want. In both cases, the better the brand, the better the honey butter.
Runny honey is easier to incorporate and makes the spread silkier. But you can use thick honey, which can sometimes be a tad grainy.
Honey comes in different flavors like lemon and eucalyptus, so vary the honey and you will vary the taste of the butter spread.
