Homemade Honey Butter
Honey butter is simply softened butter whipped with raw honey until the texture is light, creamy, and uniform. It keeps best at room temperature for immediate use or in the refrigerator for longer storage, where it will firm up significantly.
Temperature is your only constraint.
If your butter is too cold, the honey will pool and separate; if it is melted, you will never achieve the airy whip you are after.
- small mixing bowl
- handheld electric mixer or sturdy whisk
- silicone spatula
What goes in.
- 1 cupunsalted butter, softened to room temperature
- 3 tbspmild honey, such as clover or wildflower
- 1 pinchsea salt
Creaming by hand or machine
You are looking for the point where the honey is fully emulsified into the fat, indicated by a pale yellow, glossy sheen that holds its shape on a spoon.
The method.
Prepare the butter
Place the softened butter into the mixing bowl and beat it on medium speed for about two minutes until it becomes pale and slightly aerated.
Add the sweetener
Drizzle the honey over the butter in three separate additions, beating well after each pour to ensure the honey doesn't sink to the bottom.
Final seasoning
Add the salt and whisk one last time to distribute. Scrape the sides of the bowl with your spatula to combine any unmixed honey trapped at the edges.
Other turns to take.
Cinnamon Honey Butter
Add 1/2 teaspoon of ground cinnamon during the final mixing stage.
Citrus Honey Butter
Fold in a teaspoon of finely grated orange zest for a brightness that cuts through the richness.
When it doesn't go to plan.
Always use high-quality butter, as its flavor will be the foundation of the final product.
If using salted butter, omit the additional pinch of salt.
Store in a small glass jar; it will stay spreadable for a week on the counter if your kitchen is cool.
The ones that keep coming up.
Can I use hard, cold butter?
No. Cold butter will result in chunks of butter floating in liquid honey. Wait until the butter is pliable enough to leave an indentation when pressed.
Why did my honey butter separate?
This happens if the butter was too warm or if you added the honey too quickly. Fix it by placing the bowl in the refrigerator for 10 minutes, then whisking it again.