Honey Butter - Just two ingredients and you'll have this luscious, soft, whipped Honey Butter! Great on toasted bread!

We’re ending the week with a simple but very delicious recipe – this luscious Honey Butter!  It’s made with just two ingredients – softened salted butter and clover honey – but I swear, sometimes the simplest recipes really are the best!

Like other compound butter recipes, the trick to making this Honey Butter is to allow the butter to soften to room temperature. Then use a mixer to whip in the honey until completely blended.

Honey Butter - Just two ingredients and you'll have this luscious, soft, whipped Honey Butter! Great on toasted bread!

The fast whipping process really transforms this Honey Butter into a light, smooth and silky spread that glides over a homemade Cinnamon Raisin English Muffin or any other favorite toasted bread. You can also use it to sauté some garlic and shrimp! And, you can vary the flavors of this honey butter by using different varieties of honey.

You’ll want to cover and refrigerate this Honey Butter in between meals – just remember to soften again before serving for the best spread-ability.

P.S. We have a fantastic giveaway going on until May 6, 2017! Click here for your chance to win a Wolf Gourmet 4-Slice Toaster!

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Honey Butter - A Family Feast

Honey Butter

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 cup

Ingredients

  • 1 cup (2 sticks) salted butter, softened to room temperature
  • ¼ cup clover honey

Instructions

  1. In a mixing bowl, add softened butter and honey.
  2. Use the whisk attachment on your mixer and whip on high speed until smooth and completely combined.
  3. Serve with your favorite toasted bread or in other recipes.
  4. Transfer any leftovers to a jar or container. Cover and refrigerate in between meals.

Disclosure: This post contains affiliate links.


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Honey Butter - Just two ingredients and you'll have this luscious, soft, whipped Honey Butter! Great on toasted bread!

Meet The Author: Martha

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Comments

  • KateC wrote:

    I always add a touch of honey to the compound butter I use with corn on the cob. Plus chopped fresh thyme, cayenne, lime zest and juice.

    • Martha wrote:

      Sounds fantastic Kate!

  • Leslie wrote:

    my butter was lumpy and the honey separated from the butter! 🙁 what did I do wrong?

    • Martha wrote:

      Hi Leslie – Oh no! Did you soften the butter completely to room temperature? Sounds like maybe it wasn’t soft enough?

      • Leslie wrote:

        No I didn’t, was in rush to make, I thought that was the problem. 🙁
        Do you think I could get to room temp again and put in processor and mix again or too late?

        • Martha wrote:

          Hi Leslie – Sure – leave it out on your kitchen counter and allow it to soften and come back to room temperature (don’t microwave it) and then use a mixer (not a food processor) to blend the two together. Good luck – hope it works for you!

  • Bran wrote:

    Hi there, just wondering if you could tell me how long this stores well for? I make my herb butters in advance up to a month for increase in flavour. Does flavour improve with a bit of sitting with this recipe? It looks delicious!!

    • Martha wrote:

      Hi Bran – This butter should be fine up to a week or two in the refrigerator. We didn’t notice any major difference/improvement in flavor as it sits. Hope you enjoy the butter!

  • Hillary wrote:

    Going make your butter that quick easy for last minute gifts

    • Martha wrote:

      Great idea Hillary!

  • Beverly Uebelacker wrote:

    This has just the right balance of butter and honey to meld the flavors into a totally different taste of awesome yumminess! Thank you so much for the ratio, because without it standing on that fine line of a differing taste would not be possible. It would either taste like butter with some honey in it or honey with some butter in it. In other words, it is just the right combination to turn an ordinary roll, muffin, bagel, or biscuit into the most heavenly flavor. It almost feels like it is melting in your mouth even while you are still chewing. I have this saved on my computer and I also have it written down so I do not lose it. Thank you again.

    • Martha wrote:

      Thanks Beverly! So glad you are enjoying the recipe as much as we are!

  • Tamara wrote:

    can this be made with a hand mixer vs a stand mixer with a whip attachment?

    • Martha wrote:

      Yes. A hand mixer will work too.

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