Name: 15-Minute Homemade Whipped Honey Butter
Prep time: 15 min
Total time: 15 min
Ingredients: 113 grams homemade butter ((unsalted butter, ½ cup / 4 ounces)); 37 grams high-quality honey ((1.3 ounces)); ½ teaspoon diamond crystal kosher salt ((use half as much of any other brand of salt)); ¼ teaspoon cinnamon ((optional))

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Learn how to make whipped honey butter at home in just 15 minutes with this easy recipe. It’s absolutely incredible on my fresh-baked brioche dinner rolls and no-knead whole wheat bread but also so good on pancakes, waffles, and soft brown bread, too. No matter what you put it on, you'll love this rich, sweet, buttery spread!

close up of fluffy whipped honey butter in a glass jar with a honey wand in front of it.

Of all my homemade spreads and dips, this whipped honey butter is one that feels a little bit fancy, a little bit elegant, a little bit extra, but only takes just a few minutes to make. While you can make it with just honey and butter, I add a little bit of cinnamon to bring the warm and cozy flavors to life.

When I first started making my easy homemade stand mixer butter, it was inevitable that making flavored butters would soon follow (I hyperfixate on things I like, okay?). That recipe makes about 6 ounces of butter, but I've written this recipe to use just 4 ounces (1 stick, aka ½ cup) of American-style unsalted butter, so you can use store-bought butter just as easily.

The combination of creamy butter and sweet honey is so irresistible. It whips up in just a few minutes, but makes whatever you put it on feel like it came from a cute little pastry shop or restaurant.

honey butter toast topped with clementine slices and sliced strawberries.

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.

If you're really feeling fancy, finish with a pinch of flaky salt or replace the cinnamon with a bit of lemon or lime zest for a fruitier twist. It's a sweet, simple compound butter that is just so good.

Ingredient Notes

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.

all of the ingredients for whipped honey butter measured out and labeled.

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. Since this recipe relies so much on the honey flavor and the way the honey incorporates into the butter, I think it's worth 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. Not feeling the cinnamon? Other warm spices like cloves, allspice, cayenne, cardamom, nutmeg, or ginger will also work. Consider the flavor profile of your preferred honey and how you plan to use the honey butter and choose a spice or spice blend that complements it.
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 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.

Making My Easy Whipped Honey Butter

Because this is such a simple recipe, you'll want to make sure you're paying attention to the ingredient temperatures and techniques to get it just right. Being patient with the process helps ensure the honey and butter combine smoothly and are less likely to separate later!

pouring honey into whipped butter in a metal bowl.

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.

whipped honey butter in a metal bowl with a hand mixer standing next to it.

scraping down honey butter in a metal bowl.

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.

How I Serve and Store Honey Butter

Whipped honey butter is best used right away while still at room temperature. While you can refrigerate it, the butter tends to squeeze some of the honey out the longer it chills, meaning you'll want to let it soften and re-whip it before use.

When I'm feeling fancy, I use a piping bag with a large star tip to create cupcake-like swirls. Or, you can use a small cookie scoop to scoop gorgeous little honey butter balls. In this case, you can pipe or scoop the honey butter a few hours in advance and refrigerate without seeing any butter and honey separation.

honey butter in a piping bag being pushed toward the star tip using a bowl scraper.

a hand piping honey butter into a small glass jar using a star tip piping bag.

Storage Notes

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.

a honey wand drizzling honey over whipped honey butter in a glass jar.

Top Tip!

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.

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