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Make this easy Whipped Honey Butter in just 5 minutes! It’s creamy, salty, sweet, and perfect for spreading on cornbread, biscuits, toast and more. Add a dash of cinnamon, if you like!
Whipped Honey Butter
If you’ve ever dined at a Texas Roadhouse restaurant or a small Southern café, then you know the magic of whipped honey butter. This simple condiment could not be easier to prepare, and it totally transforms your average biscuit, cornbread or dinner roll. Make a batch in minutes and stash it in your fridge for weeks to come. It’s a particularly nice touch on a holiday brunch or dinner table, so keep this in mind for Thanksgiving, Christmas, Easter and beyond!
How to Make Honey Butter from Scratch
Honey butter is made with just a handful of simple ingredients and only requires about 5 minutes of prep. The whipped, fluffy butter includes honey, confectioners’ sugar, and a touch of vanilla extract. You probably have everything that you need in your kitchen right now, so grab your hand mixer and let’s get started!
- Salted butter
- Confectioners’ sugar
- Vanilla extract
Step 1: Whip Butter
Use an electric mixer to beat the butter on medium speed until fluffy.
Step 2: Add Remaining Ingredients
Mix in the honey, confectioners’ sugar, vanilla and cinnamon (if using) on low speed until combined. Give it a taste and season with additional salt or honey, if necessary.
Honey Butter Uses
This versatile condiment can be used in so many different ways! Serve it with:
- Skillet cornbread or corn muffins
- Southern buttermilk biscuits, drop biscuits or sweet potato biscuits
- Pumpkin bread or pumpkin muffins
- Cranberry muffins
- No-Knead Bread or honey wheat bread (it’s delicious on toast!)
- Dinner Rolls
- Fluffy buttermilk pancakes or homemade waffles
- Banana bread or apple bread
- Mashed sweet potatoes
- Brown sugar cinnamon muffins
- Amish Friendship Bread
- Blueberry Scones
- Zucchini Bread
Store the honey butter spread in an airtight container, such as a glass mason jar, a butter crock, or a small Tupperware container. It will keep in the refrigerator for up to 2 weeks.
Does it need to be refrigerated?
Stored in an airtight container, the butter will stay fresh at room temperature for 1-2 days. This is a nice way to keep it soft and spreadable. If it sits out for more than a couple of days, the butter can go rancid, resulting in an “off” flavor.
Can I freeze honey butter?
Absolutely! To extend the life of your butter or to prep ahead for the holidays, wrap tightly in plastic wrap and store in the freezer for up to 3 months.
- Cinnamon Honey Butter: Add about 1/8 teaspoon of cinnamon to the butter.
- Unsalted Butter: If you’re starting with unsalted butter, add about 1/8 – ¼ teaspoon of sea salt to the butter mixture.
- Double the Recipe: If you’d like to have extra for a crowd, or just plenty to stash in the freezer, double all of the ingredients. The instructions remain the same.
Tips for the Best Honey Butter Recipe
- Start with softened room temperature butter in order to easily combine the ingredients.
- To keep it smooth and spreadable, allow the butter to sit out at room temperature for at least 1 hour before serving.
- Don’t omit the confectioners’ sugar — it gives the sweet butter a really smooth, creamy texture.
More Homemade Condiments To Try
- 1 stick (½ cup) salted butter, at room temperature
- 2 tablespoons honey
- 1 tablespoon confectioners’ sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon cinnamon (optional)
- Use an electric mixer to beat butter on medium speed until fluffy. Add honey, confectioners’ sugar, vanilla and cinnamon (if using) and beat on low speed until combined. Taste and season with additional honey or salt, if desired. Serve immediately or cover and refrigerate for up to 2 weeks.
- Start with softened room temperature butter in order to achieve that light, fluffy, whipped texture.
- For smooth, spreadable honey butter, allow the butter to sit out at room temperature for at least 1 hour before serving.
- Don’t omit the confectioners’ sugar — it gives the honey butter a really smooth, creamy texture.