Whipped Honey Butter
Sweet, salty, and silky—this honey butter whips together soft unsalted butter, golden honey, and a hint of sea salt into a creamy, dreamy spread. Perfect for biscuits, toast, cornbread, veggies, or simply by the spoonful. Cozy, quick, and endlessly versatile!
10
servings
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.
Notes
Storage: Honey butter will keep in the fridge (airtight) for up to 2 weeks. For longer storage, freeze for up to 3 months, tightly wrapped. Thaw overnight in the fridge.
Flavor tweaks: Try a little cinnamon, citrus zest, or fresh chopped herbs for extra flair. Maple syrup works instead of honey for a different twist.
Serving ideas: Spread on biscuits, toast, cornbread, roasted sweet potatoes, muffins, pancakes, or even a mild fish with roasted veggies.
Nutrition
Calories: 100kcal | Carbohydrates: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 5mg | Sugar: 6g | Vitamin A: 268IU | Calcium: 3mg