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.

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Honey Butter - A Family Feast

Honey Butter

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


  • 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.

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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  • 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!

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