Homemade Honey Butter
Homemade honey butter is creamy, rich, and just the right balance of sweet and salty. It’s perfect to slather on bread rolls, biscuits and muffins or as a glaze for roasted veggies.
I love making honey butter because it’s such a simple way to elevate butter and it’s great to bring along to a potluck! The honey brings natural sweetness, while a generous pinch of salt keeps it balanced. You can make any bread taste amazing with a good lashing of this. I love it on pumpkin dinner rolls!
Make it hot honey butter
You can turn this into hot honey with a teaspoon of red chili flakes or a dash of your favorite hot sauce!
Just a few ingredients
Note: Gently warm firm honey in a microwave or over a simmering water bath until it’s pourable but not hot, so it blends smoothly into the butter. Drizzle it in slowly while whipping the butter, so it doesn’t split.
Instructions
- Begin with room temperature butter so it can be whipped. If your honey is firm, gently warm this until it’s liquid but not warm.
- Whip softened butter until light and fluffy.
- Slowly drizzle in honey, whipping continuously to combine.
- The longer you whip the butter, the fluffier it will be.
- Spoon it into a bowl and swirl with a bit of extra honey and a sprinkle of flaky salt.
Variations
- Add chili flakes,cayenne, or a splash of hot sauce.
- Mix in 1/8 – 1/4 teaspoon of ground cinnamon.
- Add a few drops of vanilla paste.
- Stir in orange, lime or lemon zest.
- Add finely chopped rosemary, thyme, or basil for a savory-sweet option.
- Swap some or all of the honey with maple syrup.
- Use cultured butter for a bit of tang.
Homemade Honey Butter
Ingredients
- 226 g butter softened, salted or unsalted
- 105 g honey
- 1/8 tsp fine salt omit if using salted butter
Topping
- Flaky sea salt
- Extra honey
Instructions
- If your honey is firm, gently warm it so it's pourable but not too warm (you don't want it to melt the butter.)
- In a bowl, whip the softened butter until smooth and fluffy.
- Drizzle in the honey and the pinch of fine salt (if using) and whip until combined and creamy.
- Taste and adjust the sweetness or salt according to your liking.
- Transfer to a jar or small dish and drizzle with extra honey and sprinkle with flaky salt.
Notes
Other flavor variations
- Hot honey butter: Add chili flakes,cayenne, or a splash of hot sauce.
- Cinnamon honey butter: Mix in 1/8 – 1/4 teaspoon of ground cinnamon.
- Vanilla honey butter: Add a few drops of vanilla paste.
- Citrus honey butter: Stir in orange, lime or lemon zest.
- Herb honey butter: Add finely chopped rosemary, thyme, or basil for a savory-sweet option.
- Maple honey butter: Swap some or all of the honey with maple syrup.
Storing
- Room temperature: If you plan to use the honey butter within a day or two, store it in an airtight container at room temperature. Keep it in a cool, dry place, away from direct sunlight.
- Refrigeration: For longer storage, refrigerate the honey butter in a sealed container. It will keep well for up to 2 weeks. Let it soften at room temperature for 10-15 minutes before using, so it’s easy to spread.
- Freezing: Honey butter freezes well too. Wrap it tightly in plastic wrap or store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
