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Easy Honey Butter Recipe (Only 3 Ingredients)


Light, fluffy, and perfectly meltable, this Honey Butter Recipe is just the thing to spread on cornbread, muffins, and more! Made quickly from just three ingredients and ready in less than time than it takes to read the recipe, our whipped honey butter is one condiment you won’t want to skip.

A Condiment You Simply Can’t Skip

Warning: Once you taste a warm slice of bread or cornbread muffin with this homemade honey butter on top, there’s no going back. Sure, you don’t need it. But once you add this compound butter recipe to your repertoire, you’ll have trouble serving foods without it. A dinnertime curtain call… a final encore… think of Honey Butter as that little “je ne sais quoi” that will make you feel like the real deal in the kitchen. When you take the extra two minutes to make this Honey Butter condiment, you’re not just serving a meal. Oh no, now you’re actually having fun.

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Ingredients for Easy Honey Butter

Another reason you should make this whipped honey butter recipe is because you probably already have the ingredients on hand. Here’s what you’ll need:

  • Butter – you’ll need 1/2 cup (or 1 stick of butter); use unsalted butter, softened to room temperature
  • Honey – any local honey will do
  • Salt – instead of using salted butter, add your own sea salt to the recipe to brighten the flavors of butter and the honey

Want to get extra fancy? You could add a dash of ground cinnamon or 1/4 teaspoon of vanilla extract.

How To Make honey butter In (less than) 5 minutes

When butter meets honey, there’s magic in the air – literally. And by that, we mean that the whipping (the act of introducing air to the mixture) is what helps you create that heavenly light and fluffy texture.

Using a bowl and a hand mixer (or a stand mixer), whip together the softened butter, honey, and salt until light and fluffy. Using a spatula, scrape down the sides of the bowl, and transfer the honey butter to a serving dish.

Scroll down for the complete printable recipe plus nutrition information, including calories, carbohydrate, fat, sodium, protein, cholesterol, and more.

Honey Butter Recipe Q&A

Here are some commonly asked questions about how to make Honey Butter:

What’s the best butter to use? Since this butter easily becomes the star of the show, opt for a good quality unsalted butter. Any brand will do, but some that we love are Organic Valley, Kerrygold, and Land O ‘Lakes.

If I’m adding salt, why can’t I use salted butter? We suggest that you use unsalted butter here so you can control the salt and so that the butter will whip easily. And not only is that a good rule of thumb for this recipe, but any baker will tell you that unsalted butter is almost always the better choice for baked goods because it is fresh, clean tasting, and gives you a clear palette to work with. However, if you only have salted butter on hand, use that, and then reduce or omit the added salt.

What type of honey should I use? We think it’s always best to support local honey makers, which is why we suggest you purchase honey that is local to your area. You’ll want to use fresh, pure honey that is easily pourable.

how to store Leftover Sweet Whipped Butter

You can store honey butter at room temperature for up to 3 days. But for longer storage, we recommend placing it in a covered container in the fridge or in a butter crock. Or, you could make it into a compound butter roll (see instructions below).

Making compound butter

One easy way to store this Honey Butter is to roll it into a compound butter. Making a compound butter roll makes it easy to refrigerate for longer storage, and also for gifting. (Hot Tip: Gifting some homemade cornbread muffins and a batch of this honey butter is the fastest way to anyone’s heart).

Set out a 12-inch square piece of parchment paper or plastic wrap on the counter. Using a spatula, place the batch honey butter in the center and then gently fold the parchment or plastic wrap up, over, and around the butter. Gently roll the butter into a log shape and twist the ends of the plastic or parchment to seal the butter inside. Store in refrigerator. Once the butter has hardened, you can simply cut slices from the compound butter log to place atop a warm cornbread muffin.

When to serve This Sweet Whipped Butter

From savory breads to sweet pancakes, there are many dishes that just taste better with a dollop of Honey Butter melting on top. Try this Whipped Honey Butter recipe:

  • over a slice of warm baked bread or sourdough toast
  • with cornbread muffins or any type of muffins
  • over pancakes or waffles
  • on warm biscuits or dinner rolls
  • over a cooked and fluffed sweet potato
  • on steamed, roasted, or grilled vegetables, such as green beans or broccoli
  • as your cooking fat when sautéing veggies, shrimp, or stir-fry

Spread Honey Butter On These Recipes




Recipe


Easy Homemade Honey Butter




This simple sweet butter is all it takes to earn your chef cred today. You’ll love serving this easy 3-ingredient condiment in a variety of ways, from slathering over warm muffins and toast or dolloping on pancakes or over sautéed veggies.




Prep: 5 minsTotal: 5 mins




Servings: 1/2 cup 1x


Ingredients

  • ½ cup unsalted butter, softened at room temperature
  • 3 tablespoons pure honey
  • ½ teaspoon sea ​​salt


Instructions



  1. In a medium bowl, place the softened butter, honey, and salt. Using a hand mixer, whip the ingredients together until light and fluffy.

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Notes

You can also whip by hand with a wooden spoon or use a stand mixer.

Nutrition Information

  • Serving Size: 1 tablespoon
  • Calories: 89
  • Fat: 8 g
  • (Sat Fat: 5 g)
  • Sodium: 105 mg
  • Carbohydrate: 5 g
  • (Fiber: 0 g
  • Sugar: 4 g)
  • Protein: 0 g
  • Cholesterol: 22 mg

Dietary

© The Real Food Dietitians

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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!





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