Honey Butter Recipe (Easy Whipped Honey Butter)
This honey butter recipe takes just 5 minutes and 2 ingredients: butter and honey.
Whip them together and you get a creamy, sweet, lightly salty spread that's perfect on toast, pancakes, grilled salmon, or roasted sweet potatoes.
You probably already have both ingredients at home, so there's nothing stopping you from making a batch today.
Once you've got the basic recipe down, customize it with a spice, a different honey, or browned butter for extra flavor.
It also makes a great homemade gift. Double the batch, spoon it into a mason jar, and add a ribbon or label for an easy Christmas gift or thank-you for neighbors and coworkers.
Below, you'll find the full method, common mix-ups and how to fix them, storage tips, and my favorite ways to use it!
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What is honey butter?
Technically, it's a compound butter, which is just a chef-y term for butter mixed with other flavors. French cooks call the whole category "beurre composé" and this particular version goes by "beurre miel".
You soften the butter, beat in the honey, and either serve it right away or tuck it in the fridge for later. That's the whole process, and it's one of the easiest things in my recipe box.
And honestly, buying a small tub of flavored butter at the store gets pricey fast.
Making it yourself costs a lot less, and you know exactly what went into the jar.
Honey butter ingredients
Just two ingredients, so it's worth choosing good quality ones. With a recipe this simple, every bit of flavor comes through.
Here below are my recommendations:
- Butter: Salted or unsalted both work. Reach for a good store-bought butter, or try making your own homemade butter if you're feeling ambitious. If you go unsalted, add a small pinch of salt to balance the sweetness.
- Honey. This is where you can really have fun. Raw honey tastes bolder and more floral since it isn't heavily filtered. Manuka honey has a earthy and deep flavor (and it's more expensive). Acacia honey is mild, and delicately sweet, which makes it one of my favorites for this recipe since it lets the butter come through too.
Extra ingredients
You can easily use this recipe as a base, and customize it by adding spices or mashed fruit for extra flavor.
- Spices: A pinch of cinnamon, nutmeg, or ginger is sure to add a nice depth of flavor.
- Fruit: Add pureed fruit such as peach, apple or pear, or orange zest for a fruity and refreshing note.
Kitchen tools you'll need
Nothing special required, but a couple of things help.
- Hand mixer or stand mixer: Whips more air into the butter for a lighter, fluffier spread. The fastest option.
- Whisk: Works just as well without a mixer, just with a slightly denser result and a bit more elbow grease.
- Immersion blender: Handy if you're doubling or tripling the batch.
- Airtight container or mason jar: For storing, or gifting, whatever you end up with.
How to make honey butter
This takes maybe two minutes of active time, and it's genuinely hard to mess up.
Below is the step-by-step recipe overview with pictures. Full printable recipe is at the bottom of the post.
STEP 1. Add softened butter to a mixing bowl.
STEP 2. Beat it with a hand mixer or whisk until it's light and creamy.
STEP 3. Pour in the honey gradually, mixing as you go, until it's fully blended in.
STEP 4. Scrape everything into an airtight container once it's smooth.
If you're using a stand mixer, the whisk attachment on medium speed gets you the fluffiest result without much effort on your part.
Variations worth trying
Burnt honey butter. Brown the butter first in a saucepan until it turns golden and smells nutty, let it cool slightly, then whisk in the honey. It's deeper and almost caramel-like, and it's fantastic on pancakes or warm waffles.
Dairy-free or vegan. Use a good plant-based butter in place of dairy butter. For a fully vegan version, swap the honey for maple syrup, which gives you a similar glossy, sweet result.
Spices and fruit purees work here too, as I mentioned above.
Storage tips and shelf life
Store it in an airtight container and refrigerate for up to 2 weeks.
You can also freeze leftovers in portions for up to 60 days. When you're ready to use a frozen batch, let it thaw overnight in the refrigerator before serving.
How do you know if it's gone bad? Watch for a sour smell, any mold, a change in color, or an off taste. If you notice any of these signs, it's time to toss it and make a fresh batch.
Ways to use it
Breakfast is the obvious one: spread it on warm toast, muffins, or pancakes for a better morning.
It's also great tucked into baked goods. I love a spoonful worked into pizzicati cookies or spread over a slice of apple cakewhile it's still warm.
Then there's the savory side, which people don't think about enough. Brush it over roasted or grilled chicken, ham, or salmon in the last few minutes of cooking, around 400°F/ 200°C until it turns sticky and golden.
The honey caramelizes into this gorgeous crust that's hard to stop eating. It works just as well tossed over carrots, parsnips, or sweet potatoes before they go in the oven.
If you're putting together a cheese board, serve it alongside creamy brie, sharp cheddar, or tangy goat cheese. It's also lovely next to prosciutto, crackers, sliced apples, and a handful of walnuts.
And for dessert, spread it over waffles, British pancakes, or a warm slice of orange bundt cake.
Questions people ask
Not quite. Regular butter is just cream churned into fat, maybe with a bit of salt. This one has honey whipped in, which adds sweetness and softens the texture.
Yep. Use a plant-based butter or coconut oil, and swap in maple syrup instead of honey if you want it fully vegan.
Did You Try This Recipe?
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Recipe
Honey Butter Recipe (Easy Whipped Honey Butter
Ingredients
- 250 g butter, approx 1.1 US cup
- 4 tablespoons Acacia honey, approx ¼ US cup
- a pinch of salt, optional
Instructions
- Add the softened butter to a mixing bowl and beat with a hand mixer or whisk until light and creamy.
- Gradually drizzle in the honey, mixing continuously until fully combined and smooth.
- Transfer the honey butter to an airtight container and serve immediately or refrigerate until ready to use.
Video
Notes
- Grainy texture: Caused by butter that's too cold or honey that has crystallized. Let the butter reach full room temperature before mixing, and gently warm crystallized honey first.
- Mixture separates: Usually means the butter was too warm, or melted, when combined, or the mixture was beaten too quickly. Chill for 10 minutes, then re-whip until smooth.
- Too runny: Indicates too much honey relative to butter. Refrigerate for 15 to 20 minutes to firm it up.
- Too stiff to spread: The butter wasn't fully softened. Let it sit at room temperature a bit longer, or microwave in 5-second bursts until spreadable.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This post was published in 2023 and updated in July 2026.
