Perfect Honey Butter

Honey butter is simple to make and tastes amazing spread onto toast, muffins, scones, and pancakes. I love when we have honey butter in the house! It’s so good. Jump to the Honey Butter Recipe

Honey Butter

How to Make Honey Butter

As I already mentioned, honey butter is a breeze to make. Here’s what you will need:

  • High-quality salted butter (or unsalted butter and a pinch of sea salt). I love using European-style butter for this — like Kerrygold or Plugra
  • Honey

To make honey butter, beat room temperature butter with honey. It’s that simple.

For 1 cup of butter, I like to add 1/4 cup of honey since this amount of honey makes sure the butter isn’t too sweet. For a sweeter, more pronounced honey flavor, use 1/3 cup of honey.

We use a hand mixer to make it, but you can use a sand mixer, food processor, or mix the butter and honey by hand. If you plan to make this by hand, make sure that the butter has softened before starting; otherwise, mixing will be too difficult.

Beating honey into butter to make honey butter

How to Soften Butter

Leave the butter out, at room temperature, for about one hour. To speed up the process, cut the butter into small cubes and cover it with a bowl. If the kitchen is cold, run hot water over the bowl and dry it before covering the butter.

Variations

For 1 cup (8 ounces) of butter,

  • Make orange butter and add one to two teaspoons freshly grated orange zest
  • Make cinnamon butter and add and extra 1/4 teaspoon of ground cinnamon or pumpkin pie spice
  • Make it a little more interesting and add a pinch of fresh ground black pepper
  • Make it spicy and use hot honey or add a bit of cayenne pepper (1/8 teaspoon is a good starting point)
  • Make maple butter by substituting the honey with 1/4 cup pure maple syrup

How Long Does Honey Butter Last

Keep homemade honey butter in an airtight container in the fridge. It will last this way for quite some time (at least one month). You can also freeze it for up to three months.

Honey Butter

How to Use It

Use honey butter anytime you use butter. Spread it onto bread, toast, muffins, scones, and serve with pancakes. You can even cook with it. I love tossing it with roasted vegetables or adding to baked sweet potatoes. Consider using it with a bit of minced garlic for honey butter shrimp or chicken!

More Recipes with Honey

Perfect Honey Butter

  • PREP
  • TOTAL

Honey butter is simple to make and tastes amazing spread onto toast, muffins, scones, and pancakes. I love when we have honey butter in the house! It’s so good.

Makes about 1/2 cup

You Will Need

1 cup (8 ounces) salted butter, at room temperature

1/4 to 1/3 cup (85 grams to 113 grams) pure honey

1/4 teaspoon ground cinnamon

1 pinch fine sea salt, optional, add if using unsalted butter

Directions

  • Bring Butter to Room Temperature
  • You will need softened, room temperature butter. Leave the butter out, at room temperature, for about one hour. To speed up the process, cut the butter into small cubes and cover it with a bowl. If the kitchen is cold, run hot water over the bowl and dry it before covering the butter.

    • Make Honey Butter
    • Beat room temperature butter with a hand or stand mixer until it is whipped and fluffy, 1 to 2 minutes.

      Pour in 1/4 cup of the honey and add the cinnamon. Beat on medium speed until mixed. Taste, and then adjust with more honey as needed. If you have used unsalted butter, add a pinch of fine sea salt.

      Store in an airtight container in the fridge for about one month.

Adam and Joanne's Tips

  • We love to use European-style butter for this like Kerrygold or Plugra.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We sed 1/4 cup of honey in the calculations.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 tablespoon / Calories 118 / Total Fat 11.5g / Saturated Fat 7.3g / Cholesterol 30.5mg / Sodium 91.5mg / Carbohydrate 4.5g / Dietary Fiber 0.1g / Total Sugars 4.4g / Protein 0.1g
AUTHOR: Adam and Joanne Gallagher

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