Sweet and extra creamy homemade honey butter with a pinch of sea salt is unbelievable on just about anything. This quick and easy recipe will take your already-delicious rolls, biscuits, or whole wheat pancakes to a whole new level. One taste and you’ll be looking for more excuses to make it!
This homemade honey butter topping will become a staple in your kitchen, especially if you enjoy cornbread, biscuits, rolls, pancakes, and crusty homemade bread.
Grab These 4 Ingredients
- Butter: Start with unsalted butter that’s been softened to room temperature. You can use American-style butter or European-style butter (which has a slightly higher butterfat percentage)..
- Honey: Any honey you have is great. Wildflower, clover, raw, Tupelo—they all work here.
- Confectioners’ sugar: My little secret ingredient for ultra-creamy honey butter. It doesn’t make the butter overly sweet.
- Flaky sea salt: If you need a recommendation, I use and love Maldon flaky sea salt.
How to Make Homemade Honey Butter (It’s Easy)
Beat the softened butter because you want it really soft and creamy from the start. If you don’t have a mixer, you can do this with a spoon and some arm muscle.
Beat in the rest of the ingredients until combined.
That’s all… you’re done. Feel free to drizzle extra honey and sprinkle extra salt on top when serving.
Honey butter is truly one of life’s greatest pleasures. When you spread this little indulgence onto a piece of toast, you are on your way to honey-kissed bliss, pure and simple.
4 Honey Butter Variations
Tasty Vehicles for Your Honey Butter
These are just a few suggestions—I’m sure you can think of many, many more ways to enjoy it!
For breakfast…
- Homemade Cinnamon Swirl Bread
- Fluffy Buttermilk Pancakes
- Pumpkin Pancakes
- Biscuits
- Healthy Banana Pancakes
- Whole Wheat Blueberry Pancakes
- Blueberry Muffins
- Morning Glory Muffins
- Pumpkin Spice Waffles
- Buttermilk Waffles
For snack or anytime…
- No-Knead Honey Oat Bread
- Peanut Butter Banana Muffins
- Zucchini Bread & Zucchini Muffins
- No-Knead Cranberry Nut Bread
- Blueberry Scones, Chocolate Chip Scones, or Cranberry Orange Scones
- Whole Wheat Banana Bread
At the dinner table…
- Irish Soda Bread
- Cornbread & Cornbread Muffins
- Soft Dinner Rolls & Sweet Potato Dinner Rolls
- Honey Whole Wheat Dinner Rolls
- Soft Pretzel Rolls
Homemade Honey Butter Recipe
Ingredients You’ll Need
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the remaining ingredients, starting with only 1/4 teaspoon of salt. Beat on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste. Add more salt (up to 1/4 teaspoon) if desired.
- Serve with a drizzle of honey and/or a sprinkle of sea salt. Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months.
Frequently Asked Questions
Yes, you can freeze honey butter for up to 6 months. Here are 2 methods to freeze: (1) Store in a tightly sealed freezer-friendly container. OR (2) Refrigerate the freshly made honey butter until solid and then spoon it onto a piece of plastic wrap. Wrap it up tightly with a couple layers of plastic wrap and freeze. After either method of freezing, thaw it in the refrigerator before using. If desired, after it has thawed, you can bring it to room temperature and beat with a mixer until it's extra creamy.
If the butter you are using is pasteurized, the honey butter should be refrigerated after 2 days. It keeps in the refrigerator for up to 2–3 months.
Absolutely. You may not need more than 1/4 teaspoon of flaky sea salt. (But feel free to add more to taste.)
You can take the extra step to brown the butter first, and then wait for it to solidify at room temperature (this takes a few hours). You want it at room temperature before beating until creamy. If you decide to use browned butter, start with 2 extra Tablespoons of butter to account for the moisture evaporation that occurs when browning it.
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