Author: Sophie Bennett —a recipe writer and home-cooking educator
About the Author
I’m Sophie Bennett, a recipe writer and home-cooking educator. I focus on simple homemade recipes that use everyday ingredients and do not require advanced cooking skills. I especially enjoy recreating the small things that make restaurant meals memorable, such as warm bread with sweet, fluffy butter. For this article, I’m sharing my approach to making restaurant-style whipped honey butter at home.
Whipped Honey Butter (Restaurant Copycat)
In many restaurants there is a little dish of sweet butter which comes with the warm bread. I recall the first time I tried to make that at home. I had butter and honey in the kitchen which led me to think the mixture would be as easy as putting the two together. The flavor was there, what I did not achieve was the texture. It came out thick which I did not want at all.
The butter must be at the right temperature for best results. Once I figured that out the process of making whipped honey butter went very smoothly. Today I am putting forth the easy method which I use along with storage ideas, serving options, what to watch out for and a simple recipe card.
What Makes Whipped Honey Butter So Good?
Whipped honey butter is made by beating soft butter until it is light and fluffy, then it is mixed with honey and a few other ingredients. When you whip the butter it adds air which in turn makes the product softer and easier to spread as compared to regular butter.
I like keeping the recipe simple: Butter, honey, powdered sugar, salt and we also include vanilla at times. The result is sweet yet doesn’t taste like frosting and very creamy which makes it melt over warm bread, biscuits, pancakes, waffles, or cornbread.
Ingredients You Need
• ½ cup unsalted butter, softened
• ¼ cup honey
• 2 tablespoons powdered sugar
• ⅛ teaspoon fine salt
• ½ teaspoon vanilla extract, optional
Why Soft Butter Matters
I do not use to melt the butter for this recipe. I like it soft which is achieved by pressing it in with a spoon at the same time as it is holding its shape. Melting the butter out will not produce the same light result. If your butter is cold, cut it into small pieces and leave to soften at room temp.
How I Make Whipped Honey Butter
Soften the butter
I put out the butter in a mixing bowl and let it soften. If I am short of time I go for small cubes which soften up faster.
Whip until light
I mix the butter for 2 to 4 minutes until it is light and fluffy; I also scrape the bowl as I go.
Add honey slowly
I reduce the mixer speed and slowly in the honey which mixes in evenly with the butter.
Add the remaining ingredients
I put in the powdered sugar, salt, and vanilla which I then beat for a minute to 2.
Taste and adjust
I try out a little bit and add more honey or salt as required.
My Trick for a Restaurant-Style Texture
In terms of what sets regular honey butter apart from whipped honey butter the difference is in the air that is put in during the mixing process. I do not hurry the whipping process. If the butter still comes out dense I keep at it for an extra minute or two. I continue to whip until I achieve a pale, smooth, airy texture at which point I stop.
Which Honey Should I Use?
I can use most types of honey. Light honey has a delicate flavor, as dark honey which may give the butter a more robust taste. I prefer honey that is runny and at room temperature which in turn mix well with soft butter.
How Sweet Should Honey Butter Be?
I change up the sweetness depending on what I am making. For pancakes and waffles I go a little heavier on the honey. For biscuits, dinner rolls, or cornbread I like it to be a bit less sweet which in turn brings out the flavor of the butter.
What Can I Serve With Honey Butter?
I use this spread to use far beyond just for toast. I am into:
• Warm dinner rolls
• Biscuits
• Toast and English muffins
• Pancakes and waffles
• Cornbread
• Banana bread and muffins
• French toast
• Baked sweet potatoes
Can I Make Honey Butter Ahead of Time?
Yes. I usually prepare it in advance which in turn makes breakfast and brunch easier. I put the prepared butter into a clean covered container and refrigerate it. Before service I take out what I require to softening a bit so it is easy to spread.
How Long Does Whipped Honey Butter Last Once Opened?
Because I am using butter and no commercial preservatives in my homemade honey butter I store it in the fridge and use clean serving utensils. I throw out any that has mold, an off smell, abnormal taste, or any other sign of going bad. The USDA says to keep your fridge at 40°F (4°C) or under and to put away perishable foods right away.
Can I Leave Whipped Honey Butter on the Counter?
I put out only what I plan to use at a sitting and put the rest back in the fridge. Also for food safety as per USDA I recommend that you refrigerate perishable foods within 2 hours, or within 1 hour if the temp is over 90°F (32°C).
Can I Freeze Honey Butter?
Yes. I can put honey butter in the freezer in a tightly sealed, freezer safe container. I tend to divide it out into small a amount which is just my preference that way I don’t have to defrost more than I will use. After the honey butter defrosts in the fridge which is a slow process, I will give it a stir or a quick whip if the texture has changed.
Easy Flavor Changes
Cinnamon Honey Butter
I add about 1/2 teaspoon of ground cinnamon in my toast, pancakes, rolls, and sweet potatoes.
Orange Honey Butter
I add a bit of fine orange zest which adds a fresh taste.
Maple Honey Butter
I use a little bit of maple syrup to replace some of the honey.
Spiced Honey Butter
I fold in a touch of cinnamon and nutmeg for taste.
Common Mistakes I Avoid
Using melted butter
I use softened butter as melted will not whip up to the same fluffy texture.
Adding too much honey
Too much honey may cause the butter to turn out sweeter than it should and more soft.
Not whipping long enough
I mix until the butter is light and fluffy instead of stopping too soon.
Using cold ingredients
I will soften the butter first which will make it easier to mix.
Leaving the entire batch out
I prepare a small serving and put the rest in the fridge.
Can I Use Salted Butter?
Yes. I may use salted butter but I cut back on the added salt or do away with it until I taste the finished product. Unsalted butter I find gives me better control of the final flavor.
Whipped Honey Butter Recipe Card
Prep Time: Five minutes
Whipping Time: 5 min
Total Time: 10 mins
Servings: Around 8
Ingredients:
½ cup unsalted butter, softened
¼ cup honey
2 tablespoons powdered sugar
⅛ teaspoon fine salt
½ teaspoon vanilla extract, optional
Instructions
1. Add some butter that has been softened to a mixing bowl.
2. Beat for 2 to 4 minutes till light and fluffy.
3. Slowly mix in the honey at low speed.
4. Add sugar and salt and vanilla.
5. Blend for a 1 to 2 minute period until smooth and light.
6. Tweak the sweetness and salt to your taste.
7. Serve right away or keep in an airtight container in the fridge.
Storage
I keep homemade honey butter in the fridge. If I am going for easy to spread I let a bit of it sit at room temperature before serving.
Nutrition
Nutrition info is based on the type of butter, honey, sugar used and the size of the serving. Also consider any nutrition estimates to be approximate.
Why I Prefer Making It at Home
For me the greatest benefit is that I have control. I choose what butter and honey to use, the level of sweetness, and the flavors. Also I am able to make small batches which use up what I already have on hand instead of purchasing a separate flavored spread.
Frequently Asked Questions
Is whipped honey butter the same as regular honey butter?
Not quite. Both use butter and honey, but whipped honey butter is beaten longer to add air. That gives it a lighter, softer texture.
Can I make whipped honey butter without powdered sugar?
Yes. Powdered sugar is optional. Honey provides sweetness by itself, although leaving out the sugar may slightly change the texture.
Why is my honey butter runny?
The butter may have been too warm, or too much honey may have been added. Chill it briefly, then whip it again.
Can I use whipped honey butter on savory foods?
Yes. I especially like it with cornbread, biscuits, dinner rolls, and roasted sweet potatoes. Reduce the honey if you want less sweetness.
Can I use honey butter for baking?
It works well as a topping or spread, but I would not automatically replace regular butter in a baking recipe because the fat and liquid balance can affect the final result.
A Simple Spread I Keep Coming Back To
I do not need a long ingredient list to make whipped honey butter taste special. The main trick is giving softened butter enough time to become light and airy. Once the honey is blended in, I have a creamy spread that works for breakfast, brunch, dinner rolls, and baked goods.
If you are making it for the first time, start with the basic recipe and taste it before changing anything. Then adjust the sweetness to match your food. I think that is the easiest way to make the recipe your own.