Mom's Best Recipes
Recipe

Wholesome Honey Butter

Fluffy, rustic honey butter with a pinch of salt and optional cinnamon. Whips up in 5 minutes and turns toast, biscuits, cornbread, and pancakes into something you will absolutely “just taste one more time.” Makes about 3/4 cup, or one small jar.

Author By Matt Campbell
4.9
A small ceramic bowl of whipped honey butter with a butter knife on a wooden board, warm biscuits in the background
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Honey butter is one of those simple kitchen moves that feels like cheating. It is butter, honey, and salt. That is it. But when you whip it until it turns pale and airy, it becomes a spread that tastes like a cozy breakfast and a little bit of dessert had a very productive meeting.

This version is rustic and homestyle, meaning it is not fussy, it is not overly sweet, and it is built for real life. You can keep it classic, or lean into a cinnamon variation that makes a plain slice of toast feel like a treat.

A hand whisk whipping softened butter and honey in a mixing bowl on a kitchen counter

Why It Works

  • Light, spreadable texture: Whipping incorporates air so it feels fluffy, not greasy or dense.
  • Balanced sweetness: Honey brings warmth and floral flavor without tasting like frosting.
  • Salt makes it pop: A small pinch turns “sweet butter” into something you keep going back for.
  • Flexible for busy kitchens: Make it by hand, with a mixer, or even a fork. No drama.

Pairs Well With

Storage Tips

How to Store Honey Butter

  • Refrigerator: Pack into a small jar or airtight container. Refrigerate up to 2 weeks. For easy spreading, let it sit at room temp for 10 to 15 minutes before using.
  • Freezer: Honey butter freezes great. Scoop into a freezer-safe container, or roll into a log in parchment and freeze up to 3 months. Thaw overnight in the fridge.
  • Room temperature: If your kitchen is cool and you will use it quickly, you can keep it covered at room temp for 1 to 2 days. When in doubt, refrigerate.

Little trick: If it firms up too much in the fridge, do not microwave the whole jar. Instead, scoop out what you need and warm it between a knife and a warm plate for 30 seconds.

Common Questions

Common Questions

What kind of honey is best?

Use what you like. A mild clover or wildflower honey keeps it classic. A stronger honey like buckwheat tastes deeper and more molasses-like. If your honey is very bold, start with a little less and add to taste.

Can I use salted butter?

Yes. If you use salted butter, reduce the added salt to just a tiny pinch, then taste. Honey butter should taste sweet and buttery, not like a salt lick.

Why did my honey butter look separated?

Usually the butter was too warm or the honey was very runny. Chill the mixture for 5 to 10 minutes, then whip again. If you are mixing by hand, go a little longer than you think you need.

Can I make it dairy-free?

You can swap in a plant-based butter (the stick style works best). The flavor will vary by brand, but the method is the same.

Can I add cinnamon or vanilla?

Absolutely. Cinnamon is the cozy classic. Vanilla adds a bakery vibe. Add small amounts, taste, and stop when you catch yourself “testing” it with a spoon.

Honey butter is my go-to when I want to make something feel homemade without turning the kitchen into a situation. It is the spread I make when biscuits are in the oven and everyone is hovering, asking what smells so good. And I love that it teaches a real cooking lesson: tiny ingredients, big payoff. Whip it, taste it, pinch more salt, taste it again. That is the whole game.