Lavender Honey Butter Recipe

Infuse lavender into honey

Warm the honey gently with the dried lavender to extract floral flavor without making the butter watery. Place 3 tablespoons of honey and 2 teaspoons of dried culinary lavender in a small heatproof bowl or small saucepan. Warm gently over the lowest heat setting (or in a double boiler) until the honey is thin and fragrant, about 2–3 minutes; do not boil. Remove from heat and let steep for 10–15 minutes. Taste; if the lavender flavor is too strong, remove some buds early. Strain the honey through a fine mesh sieve into a small bowl to remove the buds, pressing gently to extract liquid. Reserve the infused honey and discard (or save) the spent buds.

Soften butter

While the honey steeps, bring 1 cup unsalted butter to room temperature so it is soft enough to whip. This usually takes 30–60 minutes at room temperature. If short on time, cut the butter into 1/2-inch cubes and let stand for 15–20 minutes to soften more quickly.

Blend butter and honey

Place the softened butter in a medium mixing bowl. Add the strained lavender-infused honey (about 3 tablespoons), 1 teaspoon fine sea salt, and 1 teaspoon vanilla extract (if using). Using an electric hand mixer or stand mixer fitted with the paddle or whisk attachment, whip on medium speed for 1–2 minutes until smooth and airy. Scrape the bowl down with a spatula as needed to ensure even mixing.

Adjust flavor and texture

Taste the butter. If you want brighter notes, add 1 teaspoon lemon zest and mix just until combined. If you prefer a slightly firmer, sweeter spread, add 1 tablespoon powdered sugar and beat briefly. Adjust salt to taste, adding up to another 1/4 teaspoon if desired. If the lavender flavor is too faint, stir in a few drops of the reserved strained honey (do not add lavender buds).

Chill and set

Spoon the finished lavender honey butter onto a sheet of plastic wrap or into a small ramekin or jar. For a decorative log, shape the butter into a cylinder on the plastic wrap, roll tightly, and twist the ends. Refrigerate for at least 1 hour to firm up, or up to 1 week in the refrigerator. For longer storage, freeze for up to 3 months; thaw in the refrigerator before using.

Serve

Bring the butter to room temperature for 15–20 minutes before serving so it’s spreadable. Serve on warm toast, English muffins, pancakes, scones, or croissants. If desired, garnish with a light sprinkle of extra dried lavender buds (for appearance only) or a small drizzle of honey.