My Honey Butter recipe contains just 3 ingredients - raw honey, butter, and salt. In this easy and creamy recipe, the flavors of the honey and butter shine through and the flaky sea salt enhances the flavor of both. The thing that sets this recipe apart from others is the use of Meadowfoam honey, which has a lovely vanilla flavor. It's so good, that you might end up baking muffins or buying bread just so you have an excuse to use this yummy buttery spread.
This honey butter is so good that I like to put it on everything—muffins, scones, biscuits, toast,—you name it. The best part is that it's super easy to make and once you realize how easy it is, it will become a staple in your kitchen.
The most important thing to keep in mind is to use room temperature butter between about 65-70°F, which is ideal. If the butter is too soft it will separate when the honey is added and if it's too hard you won't get that creamy fluffy whipped texture.
The Key Ingredients
- Unsalted Butter: Start with will really good butter. My favorites are Tillamook and Kerrygold. I start with unsalted butter because I like adding flaky sea salt, which adds a satisfying and visceral crunch to the butter. Make sure it's at room temperature (about 68F) before beginning.
- Meadowfoam Honey: This variety of honey is one of my favorites and the star of the show. It has distinct vanilla notes that elevate this butter beyond the ordinary. If you can't find meadowfoam honey, use another floral honey like clover, wildflower, or blackberry. Don't use varieties like buckwheat or carrot madras. The flavor of those honeys will overpower the rich butter flavor.
- Flaky Sea Salt: Don't skip this ingredient! Those delicate, crunchy crystals not only provide a pleasant textural contrast but also enhance both the sweetness of the honey and the richness of the butter. Maldon or Fleur de sel are excellent choices.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Homemade Honey Butter
This recipe is incredibly easy and quick to make. It's easy enough to make as an everyday treat, but delicious enough to save for special occasions.
Step 1: Whip the softened butter until it's lighter in color and creamy.
Step 2: Add the honey. Mix until the honey and butter are well combined.
Step 3: Add the flaky sea salt and mix for about 10 seconds.
Step 4: Place the butter in a ceramic bowl if serving immediately and sprinkle the top with flaky sea salt.
How to Use Your Honey Butter
This butter is so good that you can eat it by itself, but that's not why you're making it. It adds something extra to your baked goods. Here are a few recipes on the blog you can use this butter for:
Whether you're slathering it on warm biscuits, or pancakes, or simply spreading it on your morning toast, this honey butter will take your breakfast or snacks to the next level. The combination of meadowfoam honey's unique flavor profile, the rich butter, and the flaky sea salt creates something special.
How to Store the Honey Butter
This butter will keep for a while as long as you store it correctly. Here is how to store it.
- Room Temperature: The butter will keep for 5 days if you store it in a ceramic container like a butter bell or butter crock where the butter is not exposed to sunlight. And keep it away from heat sources.
- Refrigerator: Store the butter in an airtight container (it doesn't need to be ceramic) for up to 2 weeks. Remove it from the refrigerator about 30 minutes before you plan to use it.
- Freezer: Store the butter in an airtight, freezer-safe container or you can divide it between several small containers if you want to use a little at a time. Leave a little headspace to allow for expansion. Write the date on the container and freeze for up to 3 months. Thaw it in the refrigerator overnight when ready to use it
If you make this yummy honey butter please leave a rating and a comment below.
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5-Minute Whipped Honey Butter
Ingredients
- 1 cup (227 grams) unsalted butter room temperature
- 1/3 cup (115 grams) Meadowfoam honey or other floral honey
- 1 teaspoon flaky sea salt plus extra, Maldon recommended
Instructions
- Place the butter in a large mixing bowl, and mix with a handheld mixer on low speed for about 10 seconds then increase the speed to medium-high and beat until the butter is light and creamy and you can see the beater tracks, about 2 minutes total time.
- Add the honey 1/3 at a time, beating for about 10 seconds at medium speed after each addition. After the last addition beat for another 20 seconds to ensure all the honey is well incorporated. Add the flaky sea salt and mix for about 5 seconds.
- If serving the honey butter immediately scrape it into a small ceramic or glass bowl and sprinkle a little sea salt on top. If not serving it immediately, scrape it into an airtight container and refrigerate the butter for up to 2 weeks.
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