Sweet, salty, and silky. This honey butter whips together soft unsalted butter, rich honey, and a hint of sea salt into something you’ll want to slather on absolutely everything. It smells like cozy Sunday mornings and tastes like dessert pretending to be breakfast.
Whether you’re spooning it onto warm biscuits or sneaking tiny finger swipes straight from the jar (no judgment), this soft, creamy spread adds instant joy to your kitchen.
So here’s what we’re working with: butter that’s soft enough to sigh under a mixer, lush honey with that golden glow, a sprinkle of sea salt (trust me on that part), and just a whisper of vanilla if you’re feeling fancy. The vibe here is edible comfort. It’s perfect for adding a little sunshine to toast, elevating cornbread, or heck, glazing roasted veggies if you’re feeling wild. Just keep it close—it’s the kind of thing that disappears fast.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Honey Butter
Okay, so it’s not going to do your taxes or walk your dog, but this honey butter does a pretty spectacular job of making food taste better.
- Ridiculously simple to make: You just beat, drizzle, taste, tweak, and try not to eat it all immediately.
- Tastes like butter’s more charming cousin: Soft, sweet, and just salty enough to keep things interesting.
- It’s endlessly versatile: Slather it on muffins, swirl it onto pancakes, pair it with savory things—you do you.
- Adjustable sweetness: Like it really sweet? Add more honey. Prefer balance? Dial back and let the salt shine.
- Looks fancy with zero effort: A swirl of honey on top and a little salt sprinkle? Voila, you’re hosting brunch.
Ingredient Notes
This buttery spread only needs a few things, but the details matter. Here’s how to make every ingredient shine.
- Unsalted butter: Go for the real-deal, full-fat stuff. It should be room temp, soft but not melty. Salted butter can work in a pinch—just skip the added salt.
- Honey: Use whatever honey you love the taste of. I like a medium amber one for color and flavor. Local or raw honey can add extra dimension, if you’re feeling fancy.
- Sea salt: A little sprinkled into the butter, a little flaked on top—magic. It balances the sweetness and makes everything taste more… intentional.
- Vanilla extract (optional): Just a teeny splash brings warmth and depth. Totally optional, but if you’ve got it, your tastebuds will thank you.
How To Make This Honey Butter
This takes five minutes, maybe less. It’s just one bowl and one mixer away from becoming your new favorite fridge staple.
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Whip the butter: Place your softened butter in a medium bowl. Using an electric mixer, beat it on medium speed until it’s pale, fluffy, and just a little whipped-looking—should take about 2 to 3 minutes. Scrape down the sides and bottom halfway through to make sure everyone’s getting equal attention.
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Add honey, salt, and vanilla: Pour in the honey, sprinkle in half the salt (save some for flair at the end), and if you’re using it, add the vanilla. Beat again until it all melds into a golden, fluffy cloud of deliciousness.
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Taste and tweak: Dip in a spoon (or cracker). Add more honey or salt if needed. Don’t overthink it—this is all flexible based on how sweet or salty you like things.
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Serve (or stash): Spoon it into a bowl with a rustic drizzle of honey and that extra pinch of sea salt over top. Or store it in an airtight container in the fridge until you’re ready to swoon.
Storage Options
Once you’ve made this lovely whipped honey butter, you’ve got options. It keeps well, plays nicely with cold temps, and gives leftovers a major upgrade.
Pop it into an airtight container and stash it in the fridge for up to two weeks. It’ll firm up a bit, so pull it out about 10 to 15 minutes before you want to use it if you prefer it spreadable and soft.
Can you freeze it? Actually, yes. Honey butter holds up surprisingly well in the freezer. Scoop it into a small container, or portion it into an ice cube tray if you’re into that kind of thing. Wrap it well to keep out weird freezer flavors, and you can freeze it for up to 3 months. Thaw overnight in the fridge.
Reheating tip: You don’t really need to “reheat” it, but a few seconds in the microwave on a very low setting can soften it up again. Just don’t zap it too long or it’ll melt into a puddle (perhaps a happy puddle, but a puddle nonetheless).
Variations and Substitutions
This basic honey butter is a dream on its own, but it’s also a tasty blank canvas. Feel free to remix it a little.
- Maple syrup instead of honey: Totally works. It gives a deeper, earthier sweetness and pairs beautifully with fall flavors.
- Cinnamon swirl: A dash of ground cinnamon adds cozy warmth. Perfect for toast or slathering on bacon basil cornbread muffins.
- Add citrus zest: Lemon or orange zest brings zingy brightness and makes it great for spring brunches.
- Herb twist: Fresh thyme or rosemary (just a pinch) turns it into a whole new thing—surprisingly great on roasted carrots or warm bread.
- Brown butter upgrade: You can brown the butter first, chill it ‘til soft again, then whip it with honey for a nutty, complex version.
What to Serve with Honey Butter
The beauty of honey butter is how wildly versatile it is. Sweet or savory, breakfast-y or dinner-ish—it mingles with it all like a polite guest at a potluck.
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Warm, fluffy biscuits fresh from the oven practically beg for a big smear of this stuff. The butter melts just slightly, clinging to the flaky edges while the honey adds a little mmm.
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Slather it over roasted sweet potatoes or carrots—the sweet-salty combo is chef’s kiss. Bonus points if you hit it with some flaky salt at the end.
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Cornbread and honey butter are besties. I’m especially into pairing it with these quirky little bacon basil cornbread muffins.
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Got leftover pancakes? Lucky you. Reheat and spread on a generous layer of honey butter instead of syrup. Or, you know, use both. Dream big.
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Try dolloping it onto a light fish dish (hear me out!). It’s surprisingly good with something like this pan seared cod and some roasted veggies.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make honey butter ahead of time?
Yes, absolutely. Make it a day (or a week) before and toss it in the fridge. It’ll keep beautifully for up to two weeks. Just remember to take it out a bit early to let it soften—cold honey butter is a little stubborn. Want it even further ahead? Freeze it! It holds surprisingly well in the freezer for up to 3 months.
Does it have to be refrigerated?
Yes, since it’s made with real butter, it needs to be stored in the fridge—especially if you’re not eating it all in one go (which, honestly, I get). Keep it in an airtight container and it’ll stay fresh for a couple of weeks. If you want it soft and spreadable, just let it sit out for 10 to 15 minutes before using.
Can I use salted butter instead of unsalted?
You can! Just skip or reduce the extra sea salt in the recipe so it doesn’t end up, well, assaulting your taste buds. It won’t be as customizable, but it still works—and sometimes it’s all you’ve got lurking in the fridge, right?
How do I keep it from separating or hardening weirdly?
The key is to beat the butter really well so the honey incorporates smoothly. If your butter is too cold or your honey is crystalizing, it might not blend evenly. Use softened butter and room-temp honey, and don’t skimp on the whipping. If it firms up in the fridge, just let it warm up on the counter before spreading.
Whipped Honey Butter
Ingredients
Honey Butter
- 1/2 cup (113 g) unsalted butter softened to room temperature
- 3 tbsp (60 ml) honey plus more for drizzling
- 1/4 tsp (1.5 g) fine sea salt plus a pinch of flaky salt for serving, to taste
- 1/4 tsp (1.25 ml) vanilla extract optional
Equipment
- Electric mixer
- Medium mixing bowl
- Spatula
Instructions
- Whip the butter: Place softened butter in a medium bowl. Using an electric mixer, beat on medium speed until pale, fluffy, and slightly whipped—about 2 to 3 minutes. Scrape sides and bottom halfway through mixing.
- Add honey, salt, and vanilla: Pour in honey, sprinkle in half the salt, and add vanilla if using. Beat until the mixture is creamy, smooth, and golden.
- Taste and adjust: Taste with a spoon or cracker. Add extra honey or salt, if desired, and mix again.
- Serve or store: Spoon into a serving bowl, drizzle with extra honey, and sprinkle with flaky salt. Store in an airtight container in the fridge for up to 2 weeks. Let soften at room temperature before serving, if needed.
