Honey butter hits that sweet spot between indulgence and simplicity. With only a handful of ingredients, you can make a spread that transforms everyday breads, vegetables, or even meats into something extraordinary. Whether you’re planning a weekend brunch, a holiday meal, or simply want to brighten your morning toast, honey butter always delivers comfort and flavor.
What Is Honey Butter?
Honey butter is exactly what the name suggests—a blend of rich butter with natural honey. The result is a creamy, spreadable concoction with a balance of sweet and savory notes. It makes a classic topping for warm biscuits and muffins, and is an easy way to add a special touch to any meal.
Why Make Honey Butter at Home?
Store-bought versions exist, but homemade honey butter offers flexibility and superior taste. You control the sweetness, texture, and can play with subtle variations. There’s a freshness to homemade spreads you simply won’t get from a tub off the grocery store shelf.
- Quick and Effortless: Takes less than 10 minutes.
- Customizable: Adjust honey, salt, or add flavors like vanilla or cinnamon.
- Economical: Uses pantry staples, no specialty products needed.
- Versatile: Stays good for weeks with proper storage.
Honey Butter Ingredients
To create the perfect honey butter, choose quality ingredients. Every element contributes to the end result.
| Ingredient | Purpose/Notes |
|---|---|
| Unsalted Butter | Offers a creamy, neutral base; room temperature spreads best |
| Honey | Adds natural sweetness; wildflower or clover work well |
| Sea Salt (optional) | Sharpens and balances flavors |
| Vanilla Extract (optional) | Deepens flavor; adds a subtle, warming aroma |
Cooking Tips:
- Butter: Use unsalted for better control over flavor. Ensure it’s softened for smooth incorporation.
- Honey: Go for raw or local honey if available—flavor varies by region and flower source.
How to Make Honey Butter
The steps to creamy honey butter are simple, but technique matters for the lightest texture.
Step-by-Step Instructions
- Soften the Butter
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Leave the butter out for 1-2 hours, or cut into chunks and microwave in 10-second bursts.
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Beat Until Fluffy
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Place butter in a mixing bowl. Beat with a hand mixer (or stand mixer) on medium until pale, fluffy, and aerated—about 2-3 minutes.
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Incorporate the Honey
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Drizzle in honey, starting with 2 tablespoons per ½ cup butter. Scrape the edges with a spatula for an even blend.
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Season and Flavor
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Sprinkle in a pinch of sea salt and, if desired, ¼ teaspoon pure vanilla extract.
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Beat Again
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Continue mixing for another minute, tasting and adjusting honey or salt as needed.
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Serve or Store
- Spoon into a ramekin, small bowl, or airtight container. Drizzle extra honey or a dusting of coarse salt for presentation.
Recipe Table
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter | 1 cup (2 sticks, softened) | |
| Honey | 3–4 tablespoons | |
| Sea Salt (optional) | ¼–½ teaspoon | Adjust to taste |
| Vanilla Extract (optional) | ½ teaspoon | Adds warmth |
Tips for The Best Honey Butter
How do you ensure your honey butter is silky, sweet, and effortlessly spreadable? A few tricks help you perfect the process.
- Whip Thoroughly: The longer you whip, the lighter the texture. For ultra-whipped butter, add a splash (1 tablespoon) of heavy cream.
- Cool, Then Serve: Let the finished butter chill for 30 minutes for a firmer, scoopable consistency.
- Balance Flavors: Start with less salt, then adjust. Too much salt can overpower subtle honey notes.
- Ingredient Temperature: Both honey and butter should be at room temperature. This prevents curdling and creates a uniform texture.
- Presentation: Pipe honey butter into a small dish with a star tip, or use a mini spatula for rustic swirls.
Variations to Try
Classic honey butter is delicious, but small tweaks can add dimension or match a meal’s theme.
Spiced Honey Butter
- Mix in ground cinnamon, nutmeg, or pumpkin spice. A dash of orange zest brings brightness.
Hot Honey Butter
- Blend in a spoonful of chili-flavored honey, or whisk in red pepper flakes for gentle heat. This version shines on grilled corn or fried chicken.
Herbed Honey Butter
- Stir in minced fresh herbs (like thyme, sage, or rosemary) for a savory-sweet finish.
Citrus Honey Butter
- Add lemon or orange zest to the mix. Excellent for blueberry muffins or poppy seed bread.
Floral Honey Butter
- Sprinkle in food-grade dried lavender for a fragrant note—perfect for scones.
How to Serve Honey Butter
Honey butter works in sweet or savory dishes. The spread enhances more than just toasted bread.
Bread and Grains
- Warm biscuits, croissants, English muffins, and cornbread
- Fluffy pancakes or waffles
- Banana bread, zucchini bread, or spiced muffins
Vegetables
- Brush over baked sweet potatoes or roasted carrots
- Slather onto grilled corn on the cob
Proteins
- Glaze a roasted chicken breast
- Melt over freshly grilled salmon for a sweet-savory finish
Entertaining Ideas
- Pipe onto a bread board with artisan loaves for dinner parties
- Use as a base layer for elegant canapés
Storage and Shelf Life
Homemade honey butter keeps well, making it a handy kitchen staple. Store it correctly to preserve flavor and texture.
Refrigeration
- Transfer to an airtight glass jar or food-safe container.
- Keeps fresh for up to two weeks in the fridge.
- Let sit at room temperature for 15–20 minutes before using for easier spreading.
Freezing
- Wrap tightly in plastic, then in foil, or place in a freezer-safe container.
- Label with the date—best within three months.
- Thaw overnight in the fridge.
Serving from Storage
Bring out only what you plan to use, and always use clean utensils to avoid contamination.
Common Questions About Honey Butter
Can I use salted butter?
Yes. Omit or reduce extra salt in the recipe, and taste as you mix.
Does honey butter need to be refrigerated?
Yes, especially for long-term storage. For a weekend brunch, you can leave it out on the counter for a few hours.
Is it safe to freeze honey butter?
Absolutely. Individual portions can be wrapped for easy use.
What’s the best honey for honey butter?
Choose a honey you like—clover is mild, wildflower more robust. Different honeys change the final flavor, so experiment.
Making Honey Butter Your Own
The beauty of honey butter is its versatility. Customize it for holidays with pumpkin spice, swap in local honey for seasonal flair, or get creative with citrus or chili additions. The spread welcomes subtle tweaks and remains friendly to every cook.
Add it to an everyday snack or to a festive meal—homemade honey butter warms up any table, and once you’ve tried it, you might never go back to plain butter again.
At-a-Glance Recipe: Honey Butter
Prep Time: 10 minutes
Yield: 1 ¼ cups
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 tablespoons honey
- ½ teaspoon sea salt (optional)
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½ teaspoon vanilla extract (optional)
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Whip butter with a mixer until light and fluffy.
- Add honey, salt, and vanilla. Beat until smooth.
- Adjust seasoning, taste, and whip in heavy cream for a softer spread if desired.
- Serve immediately or store as needed.
Spread, drizzle, or dollop—every bite feels like a treat. Honey butter may be simple, but its charm lies in that very simplicity.
Crumbl Cornbread Cookies
These copycat Crumbl cornbread cookies are so easy to make at home! They’re soft and chewy. Each cookie features the same honey buttercream frosting you know and love.
Ingredients
- 1/2 teaspoon salt
- 3/4 cup powdered sugar
- Heavy cream, as needed
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1/3 cup unsalted butter, softened
- 1 tablespoon vegetable oil
- 1/4 teaspoon cream of tartar
- 3/4 cup yellow cornmeal
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon butter extract
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1/2 teaspoon baking soda
- 2 teaspoons honey
- 3/4 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together using a hand or stand mixer. Mix until the mixture is light, fluffy, and well-combined, about 2-3 minutes.
- Add the egg, vanilla extract, butter extract, and honey to the creamed mixture. Mix on medium speed until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, cream of tartar, cornmeal, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Using a large cookie scoop (approximately 3 tablespoons per scoop), portion out 14 equal cookie dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes or until the cookies are set and just beginning to turn golden around the edges. Avoid overbaking for a soft and tender texture.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- In a medium bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined.
- Stir in the honey and vanilla extract. If the buttercream is too thick, add heavy cream 1/2 tablespoon at a time, mixing until the desired consistency is achieved.
- Once the cookies have cooled, pipe or spread a generous dollop of honey buttercream onto each one. For a finishing touch, I always drizzle a small amount of honey over the buttercream. Serve and enjoy!