Fluffy Raspberry-Lemon Honey Butter

lemon raspberry honey butter squareEaster is almost here and most of you probably already have your menus planned, but the last-minute addition is so easy and so delicious that it’s totally worth adding it to your plans!

I got this honey butter recipe from my next-door neighbor back in our newlywed, pre-kids, college years. I can’t remember her name for the life of me, but if you lived on the top floor of Grandview Manor in Provo, Utah sometime between 2002 and 2004 and gave me your honey butter recipe, this one goes out to you.

I added some lemon zest and raspberries because I feel like lemon and raspberries are made for each other and that raspberries and honey are made for each other. You wind up with the fluffy, light-as-air, almost ice-cream-y raspberry honey butter that’s perfect for spreading on rolls, challah, cornbread, pancakes, waffles, scones, (so pretty much anything from our breads or breakfast departments), your finger…

To get started, you’ll need a cup of salted butter, 1/2 cup of honey, 1/4 cup of marshmallow creme, 3/4 cup raspberries, and a medium lemon.

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Place the butter and honey in a large bowl (or the bowl of a stand mixer fitted with the wire whisk)

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Add 1/4 cup marshmallow creme.

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Beat with an electric mixer on high for 1-2 minutes or until very light and fluffy. Add the zest of 1 medium lemon (if you don’t have a microplane zester, you need one

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and 3/4 cup fresh raspberries, washed and patted dry (a lot of excess moisture will make it hard for the raspberries to combine with the butter).

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Continue to whip until the raspberries are broken down and thoroughly combined. Serve at at room temperature. Makes about 2 1/2 cups.

Whipped Lemon Raspberry Honey Butter from Our Best Bites



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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Would this work with strawberries instead of raspberries? Just went to the store and they were completely out of raspberries, but I really want to make this for my daughter’s birthday party on Thursday.

  2. Do you keep this in the frig if you have leftovers and then take it out and bring to room temperature when you want to serve it again? (I made this late last night and put in the frig–it’s pretty hard! Came here to see if you had any suggestions. I only see that you’ve said to serve at room temp.)

    Thank you!!

  3. Would freeze dried raspberries work in this recipe? If so, how much do I add and when? Thanks so much. Happy easter

  4. I had no intention of making rolls or bread for tomorrow… looks like my plans have changed!!!!! This looks like HEAVEN.

  5. Sounds so delicious! It would take us a while to go through 2 1/2 cups… How long would this keep?

  6. This sounds amazing! I’ve been wanting to make some raspberry honey butter like they have at Maddox in Brigham City, now I have a recipe to try! Thanks!

  7. Curse you for giving me a butter recipe that tastes like ice cream! (shaking fist emoji) = )

  8. My husband would LOVE this. We are doing a very low-key Easter this year, but I’ll file the recipe away and make some rolls or something for his birthday. Or just make the honey butter and tell him to use his finger. 🙂