Whipped honey butter is an easy, 3-ingredient recipe that's ready in minutes! Slather this sweet spread onto biscuits, pancakes, muffins, and more.
Homemade whipped honey butter is silky, smooth, and light as air. Perfectly sweetened and buttery, you'll be spreading it on biscuits, pancakes, muffins, and more!
Making a batch of honey butter is easier than you think. All you need is a softened stick of butter, honey, and salt. And honey butter is easily customized with additions like cinnamon and vanilla.
Serve a batch of whipped honey butter alongside some cinnamon muffins, as a topping for buttermilk pancakes, or with your Thanksgiving dinner rolls. Honey butter also pairs well with roasted veggies, like carrots and brussels sprouts!
Ingredients and substitutions
- Unsalted butter - For this recipe, you'll need one stick, or ½ cup of unsalted butter. Unsalted butter and salt can be substituted with salted butter if desired.
- Salt - Enhances the flavor of your honey butter. Can be omitted if using salted butter.
- Honey - Adds sweetness to your butter - use your favorite variety. Can be substituted with maple syrup to make a whipped maple butter. Or, substitute with confectioner's sugar (powdered sugar) for a sweet butter spread. Granulated sugar and brown sugar can work as substitutes, but will add a grainy texture to your butter.
Want to add extra flavor to your whipped honey butter? Here are a few options mix-in ideas:
- Vanilla honey butter - add ½ teaspoon vanilla extract
- Cinnamon honey butter - add 1 teaspoon ground cinnamon
- Lemon honey butter - add 1 teaspoon lemon zest
- Orange honey butter - add 1 teaspoon orange zest
Starting this recipe with softened butter will make it much easier to whip into a light and fluffy consistency. A whole stick of refrigerated butter takes about 30 to 60 minutes to come to room temperature.
Have cold butter? Here's a few ways to soften butter quickly.
- Fill a glass with hot tap water and allow to set for one minute. Empty the water from the glass, then invert the glass and place it over your stick of butter. The heat from the glass will warm up your butter quickly (but not so quickly that it melts).
- Unwrap your butter, slice into pieces, and allow to set on the counter until room temperature. Small pieces will warm up much more quickly than a whole stick.
- Carefully microwave in 5 second increments, rotating as needed, until room temperature and soft - not melted. Take extreme care when using the microwave. A stick of butter can go from solid to melted in seconds!
Ways to use honey butter
- On dinner rolls
- Buttery stovetop biscuits or blueberry biscuits (shown in photos)
- Chocolate chip pancakes or buttermilk pancakes
- Spread on breakfast toast, bagels, or croissants
- Skillet cornbread
- Cinnamon walnut muffins
- On roasted veggies, like carrots and brussels sprouts
- Slather on a baked sweet potato
Whipped Honey Butter
- ½ cup unsalted butter, room temperature
- ¼ teaspoon salt
- ¼ cup honey
- In a bowl, add butter and salt. Using a hand mixer with the whisk attachment, whisk butter at low to medium speed until smooth and creamy.
- Add honey and continue whisking until completely incorporated, smooth, and fluffy.
- Serve immediately, or store in the refrigerator until ready to serve. Allow refrigerated butter to come to room temperature for 30 minutes for a spreadable consistency.
- Honey butter will last for 1 month (or more) in a tightly sealed container in the refrigerator. Honey butter can also be frozen for up to three months.
- Allow refrigerated honey butter to come to room temperature for 30 minutes before serving. It should maintain its whipped consistency, but can be rewhipped for a few seconds if needed.
- Optional flavor additions: ½ teaspoon vanilla extract, 1 teaspoon ground cinnamon, or 1 teaspoon of lemon/orange zest.
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