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Made with only two ingredients, our fantastic Honey Butter comes together in a snap! (Who knew something so simple could taste SO good?)

How to Make Honey Butter


Nothing says comfort and indulgence like smooth, creamy butter. When you add just the right amount of honey, and whip it to luxurious perfection – you won’t be able to resist snitching a little taste right from the bowl!

It all starts with butter, softened to room temperature, and your favorite variety of honey. We used clover honey for this recipe, but you can vary the flavor with any other honey variety you love.

And that’s it. Honey and butter: two of life’s greatest pleasures! 😊


Chef’s Tip

The key to this creamy delight is in the fast, whipping process. It transforms the Honey Butter into a silky spread that will glide perfectly over the bread of your choice.


How to Make Honey Butter

Our Honey Butter makes the ideal topping for English muffins or homemade biscuits. Spread it on fluffy pancakes or waffles, or allow it to melt on top of hot cornbread. It can even be used to sauté shrimp, or melt it over a baked sweet potato.

Why You’ll Love Whipped Honey Butter

  • Silky-smooth sweetness! You might want to make a double batch because you’ll be tempted to spread this honey butter on everything!
  • It quickly whips together. The hardest part of this recipe is waiting for the butter to soften.
  • It’s made with kitchen staples. You probably have butter and honey on hand right now – so you can easily whip up this spread at any time.


How to Make Honey Butter

Key Ingredients and Substitutions

  • Honey – You can use any variety you prefer. There are hundreds (some sources say thousands) of different types of honey, so get creative and use whichever kind suits your taste.
  • Butter – We use salted butter for this recipe. You can use unsalted butter if that’s what you have on hand, but you should add some additional salt to taste if you do. The salt actually enhances the sweetness of the honey and helps to bring out all of the wonderful flavors in the spread.

Special Supplies Needed

  • A Mixer – Whisking the honey and butter together are what gives this recipe an especially-smooth texture – so you will need to use an automatic mixer. (You won’t get the same smooth texture trying to combine by hand.) We used our stand mixer with the whisk attachment, but a hand mixer will work too. In a pinch, use a food processor, but be aware that you may not achieve the same light and creamy smoothness as you would with a mixer.

How Do I Make Whipped Honey Butter?

  1. Soften the butter – Allow the butter to soften to room temperature on your kitchen counter. (This may take an hour or two depending on the temperature in the room.) Waiting for the butter to soften is the hardest part of this recipe – but don’t be tempted to use the microwave – it will unevenly soften your stick of butter. Just let it sit out – unrefrigerated – until it is evenly soft.
  2. Whisk and Whip – Once the butter is at room temperature, add both butter and honey to your mixing bowl. Use the whisk attachment and whip on high speed until completely smooth and fluffy.

Serve your Honey Butter on hot, homemade biscuits, English muffins, toasted bread or scones – or popovers and dinner rolls. (So many choices!) Because you’ll be using this as a spread, you’ll want to serve it at room temperature for easy spread-ability.

How to Make Honey Butter


Frequently Asked Questions

  • How do I store Honey Butter? Store in the refrigerator between meals – up to two weeks (if it lasts that long). Just remember to take it out of the fridge about an hour before serving so it has time to soften up.
  • What is the best storage container? A butter crock (like this) is good for storing your flavored butter. No crock on hand? Use a mason jar or any smaller container with a lid instead.
  • Can it be frozen? Yes! Butter, in general, freezes well and so will your Honey Butter. Freeze it for up to two months.
  • How do I freeze Honey Butter? You have a few options:
    • You can freeze the butter in individual portions. Lay a piece of parchment paper on a baking sheet. Using a melon baller, portion out your Honey Butter into individual mounds, then freeze. Once the butter has hardened, you can place the pieces in a plastic bag for storage. Then as you need it, you can take out as many portions of the honey butter as you’d like.
    • Roll slightly softened butter into a log, about 1-inch in diameter. Then wrap the log in piece of plastic wrap and wrap it up tight, twisting the ends to seal. Add another layer or two of plastic wrap, then place the log in the freezer to firm up. When you’re ready to use it, cut off as much as you need, or thaw the log in the fridge overnight before serving.

This post originally appeared on A Family Feast in August 2017. We’ve updated the images and post, but this easy, delicious recipe remains the same.

You may like these other butter recipes:

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How to Make Honey Butter

Honey Butter

  • Prep Time: 1 hour 5 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 1 cup
  • Category: condiment
  • Method: mix
  • Cuisine: American


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


  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.

Keywords: honey butter


Honey Butter

Honey Butter

Honey Butter

Honey Butter

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  • Kat wrote:

    Can I use a food processor to mix it up instead?

    • Martha wrote:

      Hi Kat – You might not get the exact same whipped texture in a food processor, but yes you can mix it in the food processor if necessary.

  • 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.

  • 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!

  • Hillary wrote:

    Going make your butter that quick easy for last minute gifts

    • Martha wrote:

      Great idea Hillary!

  • 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!

  • 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!

  • 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!

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