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. The best honey butter starts out with butter, obviously. Not all butter is created equal.
Ingredients Needed
- butter – use good, real butter, and absolutely no substitutions here. It also needs to be room temperature, which means you need to plan ahead a little. Trying to soften it in the microwave will most likely result in uneven temperatures, and will affect the overall end result.
- honey
- powdered sugar
- salt
How to Make Honey Butter
- Place butter in a mixing bowl and beat for 2-3 minutes until light and fluffy. Whipping your butter incorporates air, which gives it a soft, fluffy texture.
- Add powdered sugar and beat for another minute.
- Add honey and continue beating until smooth and fluffy.
- Taste and add salt if necessary.
- Serve at room temperature.
Storage & Other Tips
- Plan Ahead: remember to pull your butter out in time for it to soften before preparing.
- Storage: honey butter stores well in the fridge, just bring to room temperature until serving. Put any leftovers back in the fridge, in an airtight container.
- Serving Tip: if I’m taking this to a party or gathering, I usually drizzle a little honey on top so people realize what it is.
Frequently Asked Questions
Use whatever you have! Adjust the salt to taste if you feel it needs it.
Yes, of course! The base recipe is powdered sugar and honey, but feel free to add cinnamon, vanilla, or a citrus zest to add some more unique flavors.
Regular sugar will be too gritty, and using it will change how it spreads. Powdered sugar will keep the texture light and fluffy.
It freezes well, but there may be some changes to texture when thawed. However, it still is delicious, no need to shy away from trying it!
Really, you can use it anywhere you’d use butter and want a warm, sweeter, fluffy upgrade. Warm rolls, cornbread, pancakes, waffles, toast are a great starting point, but I also love to toss some on my sweet potatoes, muffins, quick breads, and crepes!
Honey Butter
Equipment
Ingredients
- 1 cup butter 2 sticks, at room temperature
- ⅔ cup honey
- ¾ cup powdered sugar
- salt to taste
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
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!