The short answer: to make honey butter, beat 115 g (1 stick) of soft butter with 3 tablespoons of honey and a pinch of salt for 2 to 3 minutes, until pale and fluffy. Serve it soft on warm rolls, cornbread or biscuits. Keep leftovers in the fridge for up to 2 weeks.
Honey butter is three ingredients and five minutes of work. Make it up to 3 days before the meal; it keeps 2 weeks in the fridge. Below: the basic recipe, the right ratio, a whipped version, four flavours, and how to store it.
| At a glance | |
|---|---|
| Time | 5 minutes |
| Ratio | About 3 tbsp honey per 115 g butter |
| Makes | About 170 g |
| Keeps | Up to 2 weeks in the fridge, 3 months in the freezer |
Ingredients
- 115 g (1 stick, ½ cup) unsalted butter, soft
- 3 tbsp runny honey
- A pinch of flaky salt
Soft butter is the key. It should press in easily with a finger but still hold its shape. Runny honey mixes in more evenly than set honey. If your honey has set, warm the jar in a bowl of warm water first.
How to make honey butter
- Soften. Leave the butter out for about an hour, until soft.
- Beat. Beat the butter with a hand mixer or a wooden spoon for 1 minute, until smooth.
- Add honey. Add the honey and salt.
- Whip. Beat for 2 to 3 minutes more, until pale and fluffy.
- Taste. Add more honey for a sweeter butter, or more salt for balance.
- Serve. Pile it into a small bowl, or roll it into a log in baking paper and chill it.
Which honey to use
The honey decides the flavour. Use one you already like on toast. Mild honeys such as clover, acacia or wildflower give a soft, sweet butter that suits everything. Orange blossom honey adds a floral note that works well with rolls and scones. Darker honeys such as buckwheat taste strong and a little bitter, which can overpower the butter. Raw honey works too, but it often sets, so warm it gently in a bowl of warm water until it runs before you mix it in. Do not microwave it on full power: it can boil in seconds.
Make it ahead for a crowd
Honey butter is easy to make in bulk. One stick of butter covers about a dozen rolls, so double or triple it for a large table. Make it up to three days ahead, spoon it into its serving bowl, cover it and keep it in the fridge. On the day, take it out about 30 minutes before the meal. If it has firmed up, beat it again for a minute to bring back the fluffy texture.
Whipped honey butter
For a lighter, cloud-like butter, beat it longer. Use an electric mixer and whip for 5 minutes. Add 1 tablespoon of heavy cream in the last minute. It doubles in volume and spreads even on cold bread. Serve it the same day for the best texture.
4 honey butter flavours
| Flavour | Add to the recipe | Best with |
|---|---|---|
| Cinnamon | 1 tsp ground cinnamon | Toast, sweet potatoes |
| Spicy | Use hot honey instead of plain honey | Cornbread, fried chicken |
| Orange | Zest of ½ orange | Scones, rolls |
| Vanilla | ½ tsp vanilla extract | Pancakes, waffles |
For a spicy version, make our hot honey first. For a sweeter, spiced spread with powdered sugar, try cinnamon butter.
How to use honey butter
- On warm dinner rolls and biscuits.
- On cornbread straight from the oven.
- Melted over roasted carrots or squash.
- On pancakes, waffles and toast.
- Brushed over a roast ham or chicken in the last 10 minutes.
- Melted on corn on the cob.
How to store honey butter
- Fridge: in a closed container for up to 2 weeks.
- Freezer: roll it into a log, wrap it well and freeze it for up to 3 months.
- Serving: take it out 30 minutes before serving so it is soft enough to spread.
- Babies: honey is not safe for babies under 12 months, so keep honey butter away from them.
Common mistakes
- Cold butter: the honey will not mix in and you get streaks.
- Melted butter: it will not whip. Chill it until soft and solid, then start again.
- Too much honey: above about 4 tablespoons per stick, the butter turns runny.
Questions
How do you make honey butter?
Beat 115 g of soft butter with 3 tablespoons of honey and a pinch of salt for 2 to 3 minutes, until pale and fluffy.
Does honey butter need to be refrigerated?
Yes. Keep it in the fridge in a closed container and let it soften for 30 minutes before serving.
How long does honey butter last?
Up to 2 weeks in the fridge, or about 3 months in the freezer.
Can I use salted butter?
Yes. Leave out the added salt and taste before serving.
What is the difference between honey butter and cinnamon butter?
Honey butter is butter, honey and salt. Cinnamon butter adds ground cinnamon and powdered sugar for a sweeter, spiced spread. Both are made the same way.
Can I make honey butter by hand?
Yes. Use a wooden spoon and very soft butter. It takes about 5 minutes of beating to turn pale and fluffy.
Why is my honey butter runny?
The butter was too warm or there was too much honey. Chill it for 20 minutes, then whip it again.
