One of my favorite things to take to a pot-luck is a big basket of rolls or cornbread and a bowl of sweet, fluffy honey butter. And not to get all braggy braggy, but I don’t think I’ve ever taken it without at least half of the people there asking what my “secret” is! You’d think honey butter would be pretty self-explanatory: honey + butter, right? Well I’m going to teach you a few tricks today that will take your honey butter from yum, to WOW.
My secret actually comes from my sister, and that’s to make less of a lightly sweetened butter, and more of a honey-flavored buttercream haha. The best honey butter starts out with butter, obviously. Not all butter is created equal.
Use good, real butter and absolutely no substitutions here.
It’s also important that you use room temperature butter, which means you need to plan ahead a little. Trying to soften it in the microwave will most likely result in uneven temperatures which will affect the next step, which is to
Whip your butter with an electric mixer. Whipping your butter incorporates air, which gives it a soft, fluffy texture.
The next trick is that honey isn’t our only sweeter here. We’re also going to add powdered sugar, and then whip whip whip some more.
Then you’ll add honey and continue whipping.
The result is a soft and smooth, light and fluffy butter that’s insanely good and you’ll want to slather it on just about everything.
Honey Butter stores well in the fridge, just bring to room temperature until serving. If I’m taking this to a party or something, I usually drizzle a little honey on top so people realize what it is.
Honey Butter
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Approx 2 cups
Description
Sweet, fluffy honey butter. For a softer flavor, feel free to start with half the amount of powdered sugar and honey and add more to taste.
Ingredients
2 sticks (1 cup) real butter at room temperature
2/3 cup honey
3/4 cup powdered sugar
Salt
Instructions
Place butter in a mixing bowl and beat for 2-3 minutes until light and fluffy. Add powdered sugar and beat for another minute. Add honey and continue beating for 1 minute until smooth and fluffy. Taste and add salt if necessary. Serve at room temperature, store in fridge.
Questions & Reviews
so this is with two sticks o buttah?
I seriously post on EVERY thing I make of yours. Everything is so good! I’m glad I didn’t make a huge fancy dinner because it would have gone completely unnoticed. This is soooooo good. It makes quite a bit. I still have most of it left and we ate a ENTIRE loaf of french bread with it. I’m starting to think you ladies are my kindred (food) spirits!
I just licked the screen…..
I made this with a dash of cinnamon to go with my dinner rolls, OMG! It was like a sopapilla roll!
My husband is a butter fanatic and LOVES honey, so when I made this on thanksgiving to go along with my homemade rolls…he went a little crazy!! It was a hit with everyone! Thank you!
That honey butter was DIVINE! I took it to my Bunco group last night with homemade rolls and everyone was loving it. Thank you!
KK- you beat me to the answer! Really, as long as butter lasts so quite a while. I don't know specifics because it really doesn't last long at my house!
I'll ask anyway, even though I know the correct answer to my question is probably "As long as you can keep your head out of the bowl." How long does this keep?
Thanks & can't wait to give it a try!
Crysale- I don't know the *exact* shelf life because honestly it's never lasted too long. But it's jut butter, sugar, and honey, so I would say if it's refrigerated it's going to be good for a few months.
What would you say the shelf life of this would be?? Would make great little gifts in a jar!! Yummy!
Delicious! I whipped this up and took it to our Thanksgiving dinner. Everyone enjoyed it.
OMG! I made this exact recipe for Thanksgiving for the rolls and my pop's pumpkin bread and WOW is all I have to say. I found myself dipping my finger in the butter often for a little taste (of course washing my hands first)…
Great recipe, I am going to share this on my recipe blog and of course crediting you and referring my readers to you! I am so glad I found your blog!!
Missy- use salted if you have it, but unsalted would work fine too in a pinch.
salted or unsalted butter?
Add some cinnamon and you get the wonderful butter from Texas RoadHouse. It's AWESOME!!
Honey butter is a great idea!
I never knew about the powdered sugar. Thanks!
mmm i made cornbread and honey butter tonight for dinner, it is one of my favorites!
ok thanks ….never heard of stick of butter referred to as cubes. I assume it’s unsalted butter right?
Hi, Donna! A cube=1 stick of butter. I guess it’s not technically a cube, huh?
what do you mean by cubes? tablespoons?
in the recipe for honey butter, what do you mean by cubes?
I made this for the fourth and loved it! The powdered sugar makes it a really nice consistency.
Now I’m baking some bread so we can use up the leftovers…
I’m glad you liked it Becky- and I hope you’ll comment more now, we love to hear from you!
This is my first time commenting. I took hot rolls and this honey butter recipe to a baby shower last night. It was a hit. My mom’s honey butter recipe calls for a raw egg so I never make it. I was excited to try this recipe and it certainly didn’t disappoint. It taste just the way I wanted it too!
Would you please share your Mom’s recipe that includes the egg? I bought some Apricot Orange Pecan Honey Butter in TN and LOVE IT and would like to make it, bottle it, and sell it at the local Farmer’s Mkt in MO. I would have to find out how to make it safe for resale or canning. Might have to omit the egg, but I am curious as to the other ingredients & amounts. Thanks
You are the bomb daily biter! Great site and recipes!
oooh interesting Kate. I would never think to put marshmallow cream in honey butter! I’ll have to try that some time.
YUM! My recipe has marshmallow cream in it, which I imagine does something similar to the powdered sugar. I will make it and let you know how close our awesome honey butter recipes compare!
Mine does too. I used to manage a restaurant in Provo and our recipe was butter, honey and marshmallow cream. It is oh so good. I used to make it by the gallons. Talk about melt in your mouth. We served it with scones, the deep fried fluffy kind. YUM!!!
Yum!!
oh, yummy! I am going to make this soon!