Sweet, creamy Honey Butter is completely irresistible and so easy to make with just 3 simple ingredients. Spread it on cornbread, biscuits, muffins and more!
This homemade honey butter is made by whipping together butter and honey with a pinch of salt. It’s sweet, incredibly creamy, and pure comfort when spread on banana muffins, toast or biscuits. Fair warning, though, it will make your favorite cornbread recipe or dinner rolls even more addicting!
Once you see how easy this honey butter recipe is, you’ll be tempted to make it all the time. It’s perfect for serving at a holiday meal. It also has the ability to make a weeknight dinner or morning slice of toast feel special. Before you know it you will be making homemade garlic butter next.
Honey Butter Ingredients
- Unsalted Butter: Using unsalted butter allows you to add salt to taste. If you use salted butter, you may not have to add additional salt.
- Honey: Use any liquid honey that you enjoy the flavor of.
- Salt: A pinch or two of salt makes the other flavors pop. The sweet and salty flavor contrast makes this spread especially addictive.
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
How to Make Honey Butter
The first step in this easy recipe is to let the butter soften to room temperature. You want the butter to be very soft because then it will easily whip together with the other ingredients. To soften butter more quickly, cut it into small cubes and let it sit at room temperature for 30 minutes to an hour. It is best to not use the microwave to soften the butter as this can heat it unevenly and cause it to melt.
Beat the butter until creamy with an electric mixer. You can use a hand mixer or stand mixer, or, in a pinch, you can mix up the honey butter by hand with a fork or spoon. For the best creamy, whipped honey butter, use an electric mixer.
Mix in the honey and salt until combined. Start with less salt, and add more as desired, to taste.
- To make it extra sweet and creamy, mix in a few tablespoons of confectioners’ sugar.
- To make cinnamon honey butter, mix in 1 teaspoon of ground cinnamon. Taste and add another 1/2 teaspoon more cinnamon if you want a stronger cinnamon flavor.
- Add 1/2 teaspoon of pure vanilla extract for a touch of vanilla sweetness.
- Make maple butter by substituting pure maple syrup for the honey.
Make Ahead and Storage Instructions
Honey butter is the creamiest the day it is made, but you can also make it ahead and store it in the refrigerator or freezer. Store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. It can also be left out at room temperature for 1 day. After storing in the refrigerator or freezer, let honey butter soften to room temperature before serving.
Ways to Serve Honey Butter
This honey butter recipe is so versatile! Here are a few of the many ways you can enjoy it.
- Serve it with bread. It goes perfectly with Sweet Cornbread, Biscuits, Honey Yeast Rolls, Dinner Rolls, Drop Biscuits and Whole Wheat Bread or toast.
- Enjoy it at breakfast. Make your French Toast, Pumpkin Pancakes, Buttermilk Pancakes, Waffles, English muffins and bagels even more scrumptious.
- Spread it on muffins and quick breads. Our favorites include Healthy Banana Bread, Blueberry Muffins, Pumpkin Bread, Zucchini Bread and Apple Banana Muffins.
- Add buttery sweetness to savory favorites, such as a Baked Sweet Potato, Roasted Carrots or Instant Pot Corn on the Cob.
- ½ cup unsalted butter*, softened to room temperature
- 2 tablespoons honey, plus more if desired, to taste
- pinch or two of salt*
- Place the butter in a medium bowl. Use an electric mixer to beat the butter until it is creamy.
- Add the honey and salt and beat until combined, scraping down the sides of the bowl as needed.
- Taste and add more salt and/or more honey as desired, to your tastes.
- Serve with cornbread, biscuits, rolls, crusty bread, toast, banana bread, muffins, corn on the cob, baked sweet potatoes, etc.
- Add salt to taste. If using salted butter you may wish to omit the pinch of salt.