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!
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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.
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📖 Recipe
Honey Butter
Equipment
Ingredients
- 1 stick unsalted butter softened
- ¼ cup honey
- ½ 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
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