There are few things more comforting than a warm biscuit with something melty and sweet on top. This honey butter recipe is that “something” you’ll end up making on repeat—whipped, silky, and just the right amount of sweet.
It’s the kind of spread that upgrades everything it touches: biscuits (obviously), cornbread, pancakes, toast, even roasted sweet potatoes. And the best part? You can have it done in about 5 minutes with ingredients you already know.
Why You’ll Love This
This honey butter is sweet but not sugary, fluffy instead of greasy, and totally customizable—make it extra whipped, add cinnamon, or keep it classic for that perfect biscuit moment.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3 tablespoons honey (use a mild honey for classic flavor or a bold one for more character)
- 1/4 teaspoon fine salt (reduce slightly if using salted butter)
- 1/2 teaspoon vanilla extract (optional, but really nice)
- 1–2 tablespoons powdered sugar (optional, for a sweeter, more “Texas Roadhouse-style” vibe)
- 1–2 tablespoons heavy cream or milk (optional, for extra whipped and spreadable texture)
How to Make It
- Soften the butter: Set butter out until it’s soft enough to press with a finger, but not melted. If it’s too cold, it won’t whip smooth; if it’s melty, it can turn greasy.
- Add butter to a bowl: Use a medium mixing bowl. A hand mixer makes this fast, but you can also use a stand mixer or a sturdy spoon if you’re feeling old-school.
- Whip the butter: Beat on medium-high for about 1–2 minutes until it looks lighter in color and fluffier. This step is what gives “whipped honey butter” energy instead of “sad butter smear.”
- Add honey and salt: Drizzle in the honey and sprinkle in the salt. Beat again for 30–60 seconds until fully combined and creamy.
- Optional upgrades: Add vanilla for a bakery-style flavor. If you want it sweeter and more frosting-like, add powdered sugar. For an extra airy spread, add a splash of cream or milk.
- Taste and tweak: Want it sweeter? Add a little more honey. Want it more balanced? Add a pinch more salt. This is your butter—make it your personality.
- Whip one last time: Beat for another 20–30 seconds so everything is smooth and fluffy. Scrape down the sides as needed.
- Serve or shape: Serve immediately at room temp, or scrape into a small jar/ramekin. For a cute butter board moment, spoon it onto parchment and roll into a log, then chill.
Tips for the Best Results
- Room-temp butter is non-negotiable: Soft butter whips smooth. Cold butter stays lumpy. Melted butter won’t hold air.
- Use unsalted butter for control: Honey varies in sweetness, so it helps to be able to fine-tune the salt.
- Whip first, sweeten second: Whipping the butter before adding honey makes the final texture lighter and less dense.
- Start with less honey if you’re unsure: You can always add more, but dialing it back is harder once it’s mixed in.
- Powdered sugar = “extra smooth”: If you want that extra creamy, dessert-ish spread, powdered sugar helps thicken and stabilize.
- Don’t skip the salt: A little salt makes the honey flavor pop and keeps it from tasting flat.
Variations
- Cinnamon honey butter: Add 1/2 to 1 teaspoon ground cinnamon. Perfect for biscuits, toast, and sweet potatoes.
- Maple honey butter: Replace 1 tablespoon of honey with pure maple syrup for a deeper, cozy sweetness.
- Hot honey butter: Stir in 1–2 teaspoons hot honey (or a tiny pinch of cayenne). Amazing on cornbread and fried chicken.
- Orange honey butter: Add 1/2 teaspoon orange zest (and a drop of vanilla). This one feels fancy with scones.
- Brown sugar honey butter: Swap powdered sugar for 1–2 tablespoons packed light brown sugar. It’ll be slightly more textured but super caramel-y.
- Salted honey butter: Use salted butter and skip the added salt (or just add a pinch). Simple and snackable.
Storage & Reheating
Store honey butter in an airtight container in the fridge for up to 2 weeks. For the best spreadable texture, let it sit at room temperature for 20–30 minutes before serving (no reheating needed). If you formed it into a log, slice straight from the fridge and let pieces soften on warm biscuits.
FAQ
How do I make honey butter extra whipped and fluffy?
Whip the softened butter first for 1–2 minutes before adding anything else, then whip again after adding honey. If you want it even lighter, add 1 tablespoon heavy cream and beat for another 30 seconds. The combo of air + a little dairy gives that cloud-like texture.
Can I use salted butter instead of unsalted?
Yes. If you use salted butter, start without adding extra salt, then taste at the end. Some brands are saltier than others, and you want the sweetness to stay balanced (especially if you’re putting it on biscuits).
My honey butter turned runny—what happened?
Usually the butter was too warm or partially melted. Pop the bowl in the fridge for 10–15 minutes, then whip again. Next time, aim for butter that’s soft but still holds its shape (not glossy or melting around the edges).
Can I make this ahead for brunch biscuits?
Totally—this is a perfect make-ahead. Make it up to 2 weeks in advance and refrigerate. For brunch, pull it out about 30 minutes before serving so it spreads easily and feels extra luxe on warm biscuits.
What’s the best honey to use for honey butter?
A mild, classic honey (like clover) gives that familiar sweet-butter flavor most people expect. If you want a more “grown-up” twist, try wildflower or orange blossom honey. Just avoid strongly medicinal or super dark varieties unless you love that bold flavor.