Whipped Honey Butter
Whipping the butter before adding honey keeps the sweetness light instead of dense. A little salt lets the fluffy spread melt over a hot biscuit without tasting like frosting.
Recipe link
Prep time10 min
Cook time0 min
Total time50 MINUTES
- Course
- Condiments, Spreads
- Cuisine
- American
- Difficulty
- Easy
- Est. calories / serving
- 86
Ingredients
- 1 cup unsalted butter (2 sticks, softened)
- ⅓ cup honey
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- ¼ teaspoon fine sea salt
- flaky sea salt (optional, for finishing)
Instructions
Instructions
- Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
- Whip the Butter: Add the softened butter to a mixing bowl and whip with a hand mixer or stand mixer for 2–3 minutes, until pale, smooth, and fluffy.softened butter
- Add the Honey: With the mixer running on low speed, slowly drizzle in the honey. Once added, increase the speed and whip until fully incorporated.⅓ cup honey
- Finish the Butter: Add the powdered sugar, vanilla bean paste, and fine sea salt. Whip for another 2–3 minutes, scraping down the bowl as needed, until the butter is light, smooth, and evenly flavored.2 tbsp powdered sugar, 1 tsp vanilla, ¼ tsp sea salt
- Chill and Serve: Transfer the whipped honey butter to a ramekin, airtight container, or parchment paper log. Sprinkle with flaky sea salt if desired. Chill until set, then soften slightly before serving.finished whipped honey butter, flaky sea salt
Notes
- Use Softened Butter: The butter should be soft enough to whip easily, but not melted. Melted butter will not hold the same airy texture.
- Honey: Use a mild, good-quality honey. Strong wildflower or buckwheat honey can be great, but it will give the butter a much bolder flavor.
- Powdered Sugar: A small amount helps smooth the texture and keeps the honey butter light without making it taste like frosting.
- Whip Long Enough: The butter may look slightly separated at first after the honey goes in. Keep whipping until it turns smooth and fluffy.
- Salt Matters: The sea salt balances the sweetness and makes the honey taste fuller.
- Storage: Store refrigerated in an airtight container for up to 2 weeks, or freeze for up to 3 months. Let soften slightly before serving.
- Serving Suggestions: Serve with Classic Buttermilk-Style Pancakes, Whole Wheat Pancakes, Sweet Potato Pancakes, biscuits, waffles, cornbread, toast, dinner rolls, roasted sweet potatoes, or fried chicken.
Nutrition (Approximate Per Serving)
Yield
About 1½ cups whipped honey butter — Serving size: 1 tablespoon
- Calories
- 86
- Carbohydrates
- 5 g
- Protein
- 0 g
- Fat
- 8 g
- Saturated Fat
- 5 g
- Polyunsaturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 25 mg
- Potassium
- 4 mg
- Fiber
- 0 g
- Total Sugars
- 5 g
- Vitamin A
- 235 IU
- Vitamin C
- 0 mg
- Calcium
- 3 mg
- Iron
- 0 mg
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Airtight container, ramekin, or parchment paper