Learn how to make whipped honey butter at home in just 15 minutes with this easy recipe. It’s absolutely incredible on toasted chocolate chip brioche bread, with fruit, or baked into homemade honey butter biscuits. You'll love this rich, smooth spread!
I love serving this homemade whipped honey butter for guests with a breakfast or brunch spread.
Of all my homemade spreads and dips, it's one that feels a little bit fancy, a little bit elegant, a little bit extra, but takes just a few minutes to make.
I recommend using my easy stand mixer butter (which makes about 6 ounces of butter) to make this whipped honey butter recipe. That said, I've shrunk this recipe slightly to use just 4 ounces of American-style unsalted butter, so you can use a stick of store bought butter just as easily.
About This Recipe
When I first started making homemade butter, it was basically inevitable that flavoring that homemade butter would soon follow. (I hyperfixate on things I like, okay?)
I started with a savory garlic chive compound butter. But when I found myself with leftover honey butter from a different recipe, I couldn't stop using it on everything I brought home from pastry school and baked in my home kitchen — brioche, biscuits, croissants, blueberry bagels, and more.
The combination of creamy butter and sweet honey is irresistible. It whips up in just a few minutes, but makes your breakfast feel like it came from a cute little pastry shop.
This whipped honey butter is a riff on the same honey butter from my mini honey butter biscuits recipe. I've adjusted the measurements so it uses just one stick of butter, and I've added a bit of cinnamon for warmth.
One of the best ways to serve whipped honey butter, imo, is on a thick slice of toast (a buttery loaf of brioche bread or rich, mahogany challah are my faves) topped with your favorite sliced fruit or berries, and a drizzle of additional honey or a fruity balsamic vinegar on top.
If you're really feeling fancy, finish with a pinch of flaky salt or a bit of lemon or lime zest. It's a sweet, buttery, simple breakfast that is just so good.
Here are the ingredients that you'll need to make this homemade honey butter recipe! Nothing too fancy, though with an ingredient list this simple I do recommend using high quality options since you'll really taste the flavors! See recipe card for quantities.
- Unsalted Butter - I usually use my homemade butter, or a stick of American-style butter from the supermarket. I prefer an unsalted butter so I can choose how much salt to add, but if you'd rather use salted butter that's fine. Just add half as much salt or skip it entirely.
- High Quality Honey - I recommend using a high quality honey with a flavor you really like. I usually honeys with citrus or berry notes, or dark colored honeys with strong, robust flavors. "Honey laundering" is a remarkably common problem with a lot of cheap honey brands — for a recipe that relies so much on the honey flavor and the way the honey incorporates into the butter, you really do want to make sure you're using 100% pure honey.
- Cinnamon - You don't need much cinnamon here, it's less about bringing a prominent cinnamon flavor and more about emphasizing the warm, sweet flavors of the honey.
- Salt - I use Diamond Crystal Kosher Salt which has large crystals but is half as salty as other brands, including other brands of kosher salt. Those large crystals will help aerate the butter so it's nice and fluffy and also dissolve quickly. If you're using any other brand or type of salt, even a different brand of kosher salt, use half as much salt.
NOTE: I do not recommend using Morton's kosher salt for this recipe; the crystals are too big and dense and will not dissolve nicely in the butter.
How to Make Whipped Honey Butter
Learning how to make whipped honey butter is one of the easiest recipes you'll ever encounter.
Because it's such a simple recipe, you'll want to make sure you're using high quality ingredients AND that you pay attention to the ingredient temperatures and techniques to get it just right.
- Whip the butter. Start by whipping the softened butter alone just to begin aerating it. Then add the salt and cinnamon and continue whipping with an electric mixer. You want it to look smooth and creamy, a little bit fluffy. The salt will help tear little holes in the butter to add air, and adding the salt first gives it plenty of time to dissolve so your butter doesn't end up grainy.
- Add half the honey. Scrape down the bowl, add half the honey. Whip well for 2-3 minutes, scraping down the bowl every 30 seconds or so, until the honey is completely incorporated.
- Add the rest of the honey. Repeat the previous step with the rest of the honey. Whip for at least 3 minutes, again scraping down the bowl every 30 seconds or so. Adding the honey in two parts makes it easier to incorporate into the fat of the butter.
If you add all of the honey all at once, the butter will struggle to incorporate it. By adding it in two stages, it will incorporate faster and more easily.
NOTE: In each step of this recipe, you'll want to pause and scrape down the bowl at least 2-3 times. No one likes a streaky honey butter! Scraping it down frequently helps everything combine evenly.
To serve, transfer the whipped homemade honey butter into a small bowl or jar. (If I'm not using my honey butter for guests, I often just pop it into a small glass jar.)
You can do this in advance and refrigerate the piped butter, or do it immediately before serving so that it's soft and spreadable.
You can make this homemade whipped honey butter using a stand mixer or a hand mixer.
- Hand Mixer - Use the standard beaters, do not use whisk beaters.
- Stand Mixer - Use the paddle attachment, not the whisk attachment.
Suggestions & Variations
Instead of cinnamon, consider other warm spices like cloves, allspice, cayenne, cardamom, nutmeg, or ginger. Consider the flavor profile of your preferred honey and choose a spice that compliments it.
Not feeling the spices? Try fresh or dried herbs. Thyme and basil pair well with lemon-y or berry flavored honeys in this homemade honey butter.
Whipped honey butter is best served at room temperature, immediately or soon after making it.
Store homemade honey butter in the fridge for up to a month. Some separation of honey and butter will occur naturally in the fridge. Bring to room temperature and re-whip before serving.
Honey is antimicrobial which will help the butter "stay good" longer. However, I've found that since honey isn't meant to be stored at cold temperatures long term, after about a month the butter will start crystalizing and be harder to re-whip.
As always, if you see mold or the butter smells off (cheesy, stinky, etc), do not use it.
To help the honey remove cleanly from whatever container you're pouring from, spray it lightly with non-stick spray, then blot with a paper towel.
Or dampen the corner of a paper towel with a small amount of neutral oil (canola, vegetable, etc) and rub the inside of the cup before measuring the honey.
I can't speak to how this honey butter would work with a European-style butter; I haven't tested it and those butters have a different ratio of fat and water that would likely need a different amount of honey.
If you're using a stand mixer, you want to use the paddle attachment. For an electric hand mixer, use the standard beaters. Don't use the whisk attachments for this — they add too much air and you risk splitting the butter!
15-Minute Homemade Whipped Honey Butter
- Electric mixer
- Place softened butter and salt in the bowl of your stand mixer or mixing bowl. Use the paddle attachment or standard beaters to whip the butter on medium speed until light airy, about 30-60 seconds. Scrape down the sides of the bowl.
- Add half the honey, and all of the cinnamon. Whip again on medium speed until fluffy and well aerated, 60-90 seconds. Scrape down the bowl again.
- Add the remaining honey and repeat, pausing to scrape down the bowl periodically to ensure the honey and butter have evenly combined with no streaks remaining.
- Store in the fridge for up to a month. To make it ahead, store it in the fridge, then bring to room temperature and re-whip before serving. Whipped honey butter is best served at room temperature.
- If not using homemade butter, use unsalted American-style butter.
- Some separation of honey and butter will occur naturally in the fridge as the butter firms up.
- Choose spices that compliment the flavor of the honey you use!