My basic whipped honey butter recipe is as follows: whip half cup softened butter until it’s light and fluffy, add 2-3 tablespoons of runny honey and a pinch of salt, and continue whipping until it returns to its light and fluffy state. Easy peasy.
Start with good quality butter, beautifully runny honey, and your favorite sea salt and you can't go wrong. And this is where the fun starts. Take your whipped honey butter from simple to sublime with one of these variations:
- Try adding in a teaspoon of ground cinnamon, a pinch of nutmeg, or a dash of cloves to give a holiday feel to your whipped honey butter.
- Finely chop fresh herbs such as thyme, lavender, or mint to lend a savory note to the sweet, creamy spread.
- Play around with flavorings as well. Add a spoonful of pure vanilla or a smidgen of rum, drizzle in some fresh squeezed orange juice or a bit of lemon zest.
- Mince some fresh ginger or crisp apples, or give dried fruits a try and experiment adding dates, figs, apricots, or raisins.
When it comes to what to put whipped honey butter on, the options are myriad. It goes beautifully on bran muffins, English muffins, even savory muffins like cheese or ham. It's a lovely pairing with cornbread or corn muffins, and perfectly delicious spread on toasted wheat bread, honey bread, or a stack of pancakes instead of maple syrup.
If you're a fan of butter coffee, feel free to stir in whipped honey butter instead of just butter for a decadent sweetener. It's also a lovely, albeit rich, topping for simple cakes such as apple, spice, or basic white. Serve the cake warm and let the whipped honey butter melt into delectable moistness all the way through.
Whipped Honey Butter
- 1/2 cup butter, softened
- 6 honey sticks
- pinch of salt
Place soft butter in medium bowl and whip until light and creamy.
Add honey and salt and whip until well mixed and fluffy.
Spoon into glass jar, cover, and store in fridge.
When ready to use, remove from fridge and let sit 5-10 minutes to soften to spreadable consistency.