Homemade Honey Butter
Honey butter is simply softened butter whipped with high-quality honey until the texture becomes airy and unified. It relies on the temperature of the butter and the mechanical action of mixing to keep the honey from separating or weeping back out of the fat.
Room temperature is non-negotiable.
If the butter is too cold, the honey will pool at the bottom; if it is melted, you will end up with a greasy, broken mess. Use butter that leaves a clean thumbprint when pressed.
- Small mixing bowl
- Sturdy silicone spatula or hand mixer
- Parchment paper
What goes in.
- 1/2 cupunsalted butter, softened to room temperature
- 2 tbspmild honey, such as clover or acacia
- 1 pinchflaky sea salt
The slow incorporation
Add the honey in three separate pours, mixing thoroughly between each addition to force the sugar into the fat molecules.
The method.
Prepare the butter
Place the softened butter into the bowl. Mash it with the spatula until it is completely smooth and no lumps remain.
Incorporate the honey
Drizzle in one-third of the honey. Work it into the butter with the spatula using a folding motion until fully absorbed. Repeat this twice more with the remaining honey.
Aerate and season
Beat the mixture vigorously for one minute until the color lightens to a pale cream and the texture looks like thick frosting. Fold in the pinch of sea salt.
Shape or store
Transfer to a small ramekin for immediate use, or place on a sheet of parchment, roll into a tight cylinder, and chill for 30 minutes to slice into rounds.
Other turns to take.
Cinnamon Honey Butter
Whisk in 1/2 teaspoon of ground cinnamon with the final addition of honey.
Citrus Honey Butter
Add 1/4 teaspoon of finely grated orange zest for a bright, sharp edge.
When it doesn't go to plan.
If the mixture starts to look oily, stop immediately and put the bowl in the refrigerator for 5 minutes, then try mixing again.
Always use unsalted butter so you have complete control over the final salt level.
Store in an airtight container in the refrigerator for up to two weeks.
The ones that keep coming up.
Can I use a food processor?
Only if you are making a large batch. For half a cup, the processor bowl is too large and the butter will simply smear against the sides.
Why did my honey butter separate?
The honey was likely added too quickly, or the butter was too warm when you started. A brief chill usually fixes the consistency.
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