Whipped Honey Butter
Just two ingredients and five minutes — this whipped honey butter is the simplest and most delicious compound butter you will ever make. Creamed honey is the secret to a perfectly smooth, stable texture.
Servings: 16 tablespoons
Calories: 126kcal
Ingredients
- 1 cup salted butter room temperature
- 6 tablespoons creamed honey
Instructions
- Place softened butter in the bowl of a stand mixer or a large bowl if using a hand mixer. Whip on medium high speed for 3 minutes until very light, pale, and fluffy.1 cup salted butter
- Add all the creamed honey, and continue whipping on medium speed until fully incorporated and smooth, about 2 more minutes. Scrape down the bowl as needed.6 tablespoons creamed honey
- Transfer to a clean jar or roll into a log in parchment paper, twisting the ends to seal. Store in the refrigerator. Remove 30 minutes before serving to soften to a spreadable consistency.
Video
Notes
- If using unsalted butter add a small pinch of fine sea salt in Step 2.
- Liquid honey can be substituted for creamed honey. Add it slowly while the mixer runs. Note that liquid honey may separate slightly over time in the fridge.
- Vanilla variation: Add half a teaspoon of pure vanilla extract in Step 2.
- Cinnamon variation: Add a quarter teaspoon of ground cinnamon in Step 2.
- Store in a jar in the refrigerator for up to one month. Freeze in a parchment wrapped log for up to three months.
Nutrition
Serving: 1tablespoon | Calories: 126kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.04mg
