Something this simple really doesn't need a recipe, but Honey Butter is once of those simple things that makes you thump your head and ask, "Why didn't I think of that earlier?" So I'm just putting this out there, to help you remember next time!
Homemade Honey Butter is the perfect topping on corn muffins, cornbread, buttermilk waffles and warm French toast. And for all my Norwegian family and friends, it's also pretty darn wonderful on lefse!
Like many compound butters, this is the perfect recipe for your little ones to help stir together. The smiles after they spread "their special creation" on warm toast or on top of pancakes, waffles or French Toast hot from the griddle? Priceless!
HOW I MAKE THIS:
1. In a large bowl using a paddle attachment or hand-held mixer, beat the butter for 2 minutes on medium speed until completely smooth and creamy.
2. Beat in the honey, powdered sugar and sea salt until completely smooth, scraping down the sides of your bowl as necessary.
3. Taste – and add an additional ¼ teaspoon salt if necessary.
4. Store in an airtight container in the fridge for up to a week.
5. To serve, drizzle with a ribbon of honey and a sprinkle (just a pinch) of sea salt on top. SO PRETTY!
YIELD: 1-1/3 cups
NOTES: Add ½ teaspoon of ground cinnamon for a delicious Honey Cinnamon Butter combination, or replace half of the honey with pure maple syrup for a creamy Honey & Maple Butter.
Originally posted November 2010, revised and reposted October 2018.
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