Honey Butter
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This recipe may be simple, but it took me ages to get it just right. I’ve always adored fluffy honey butter—the kind that’s light, creamy, and perfectly sweet—but for years, every recipe I tried missed the mark. Some versions called for vanilla, others even added egg, but none of them tasted or looked like the dreamy spread I had in mind. Then one day, I stumbled across a different approach using simple ingredients and decided to give it a go.
And it was perfect. Exactly the texture and flavor I’d been chasing all along. The secret? Whip the butter first. You want it soft, airy, and fluffy before you add the honey. That step makes all the difference—it transforms the butter into something truly spreadable and indulgent. I’ve even used this same method to make raspberry butter, swapping the honey for seedless raspberry jam. You can do this with just about any jam flavor you love—strawberry, apricot, blackberry. I usually start with ¼ cup of jam for every stick of butter, then adjust to taste. It’s a fun way to customize your spread and add a pop of fruity sweetness to biscuits, cornbread, or toast.
Ingredients for Homemade Honey Butter
- BUTTER
- HONEY
Instructions for Honey Butter
Start by adding softened butter to a mixing bowl. Using a stand mixer fitted with the whisk attachment (or a hand mixer), whip the butter until it’s light, airy, and pale in color—this step is key to achieving that irresistible fluff.
Once the butter is whipped to perfection, slowly drizzle in the honey while continuing to mix. The honey will blend smoothly into the butter, creating a creamy, sweet spread that’s perfect for cornbread, biscuits, or toast. That’s it—simple, quick, and absolutely delicious once you know the secret!
Frequently Asked Questions
Does the butter need to be softened before whipping?
Yes! Softened butter whips much more easily and creates that light, airy texture. Let it sit at room temperature for about 30 minutes before starting.
Can I use salted butter?
You can! Salted butter adds a subtle contrast to the sweetness of the honey. If you prefer full control over the salt level, go with unsalted and add a pinch to taste.
What kind of honey works best?
Any mild, smooth honey will do—clover or wildflower are great options. Avoid thick or crystallized honey, which can affect the texture.
Can I make this ahead of time?
Absolutely. Store it in an airtight container in the fridge for up to a week. Let it soften before serving for easy spreading.
Can I use a hand mixer instead of a stand mixer?
Yes! A hand mixer with beaters works just fine. Just be sure to whip long enough to get that fluffy consistency.
How do I make flavored variations like raspberry butter?
Swap the honey for seedless jam—start with ¼ cup per stick of butter and adjust to taste. Strawberry, apricot, or blackberry jam all work beautifully.
Can I freeze honey butter?
Yes! Portion it into small containers or wrap tightly and freeze for up to 2 months. Thaw in the fridge and whip briefly before serving if needed.
FOR MORE RECIPES LIKE THIS, TRY:
Honey Butter
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter softened
- ½ cup honey
Instructions
- Add the butter to a bowl. Next, use your mixer with your wire whisk attachment. Whip the butter until it is light and fluffy.
- Then slowly add in the honey while continuing to use you mixer. That’s it. So easy if you know the secret.
