Honey Butter
This Honey Butter is creamy and decadent with the perfect balance of sweet and salty. Spread it over rolls, muffins, or even roasted veggies…anywhere you need extra flavor!
Ingredients
Ingredient Notes
Butter – I highly recommend using a higher-fat European-style butter. Because the butter is one of only 3 ingredients, the higher quality the better the flavor.
Honey – You can use any honey you like, light or dark. I try to use local honey whenever possible.
Salt – Fine kosher or sea salt will produce the best flavor. Try to avoid table salt since it tends to have a metallic flavor that can come through in this recipe.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Step 1:
Place softened butter, honey, and salt in a bowl.
Step 2:
Cream with an electric mixer set on medium speed until light, airy, and well combined, about 2 minutes.
Enjoy!
Ideas For Serving
- Spread on rolls, muffins, and bread
- In place of regular butter on pancakes, waffles, and french toast
- Over roasted veggies such as carrots, parsnips, and radishes
- On top of seared steak with some garlic and rosemary
Tips & Tricks
- If you only have salted butter, that will work too. Just leave out the additional salt.
- The butter should be softened but not too soft. You want it to easily cream together with the honey and salt but not be melted.
- For a prettier presentation, drizzle the honey butter with extra honey and sprinkle on a bit of flaky salt.
Storage
Store the honey butter in an airtight container. It should keep at room temperature for 1 to 2 days but for longer storage, up to 1 month, it will need to be kept in the fridge.
Simply pull it out of the fridge 20 to 30 minutes before you want to use it so that it can soften a bit.
The honey butter can also be frozen for up to 3 months.
More Recipes You’ll Love!
Banana Walnut Muffins with Honey Butter
Bakery Style Zucchini Pumpkin Muffins
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Honey Butter
Equipment
Ingredients
- 1 stick unsalted butter softened
- 1/4 cup honey
- 1/2 teaspoon fine sea salt
Instructions
- Add all of the ingredients to a bowl.
- Using an electric whisk on medium speed, cream everything together until they are well combined and light and airy.
Notes
- If you have salted butter, leave out the additional salt.
- Store the honey butter in an airtight container. It will keep at room temperature for 1 to 2 days. In the fridge, it will last for up to 1 month.
- Pull it from the fridge 20 to 30 minutes before using if you’d like it to soften a bit.
- Honey butter can also be frozen for up to 3 months.
- Ideas for using the honey butter
- Spread on rolls, muffins, and bread
- In place of regular butter on pancakes, waffles, and french toast
- Over roasted veggies such as carrots, parsnips, and radishes
- On top of seared stead with rosemary and garlic
