Butter Honey Recipe

Time40m

Serves12

Make Butter Honey Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Soften and Measure
Set the unsalted butter out at room temperature for 20–30 minutes so it's soft but not melted. Measure the honey, corn syrup (if using), and salt. If you prefer a smoother, more homogenous spread, use mild-flavored honey.
2
Cream Butter and Honey
In a medium mixing bowl, combine the softened butter and honey. Using an electric mixer (hand or stand) on medium speed, beat the mixture for 2–3 minutes until light, creamy, and slightly whipped. If you don't have a mixer, use a sturdy spatula and beat vigorously for 4–5 minutes.
3
Add Stabilizer and Salt
With the mixer running on low, add the 2 tablespoons corn syrup (or maple syrup) and 1 teaspoon fine sea salt. The syrup helps keep the mixture smooth and slows crystallization; salt brightens the flavor. Beat for another 1–2 minutes until fully incorporated.
4
Adjust Consistency
If the mixture seems too stiff, add honey 1 teaspoon at a time and beat until you reach spreadable consistency. If too loose, chill 10–15 minutes and re-whip briefly.

5
Fold in Flavorings
If using vanilla extract, lemon zest, or cinnamon, add them now and mix on low speed for 15–30 seconds to evenly distribute without over-whipping.
6
Taste and Adjust
Taste a small amount and adjust salt or honey to preference. Add up to 1/2 teaspoon more salt for contrast or up to 2 tablespoons more honey for sweetness and a looser texture.
7
Transfer and Chill
Spoon the Butter Honey into a small jar or airtight container. Smooth the surface with a spatula. For a firmer, sliceable spread, chill for 30–60 minutes. For immediate use as a soft spread, use at room temperature.
8
Garnish (Optional) & Serve
If desired, sprinkle chopped toasted nuts on top or lightly dust with extra cinnamon before serving. Serve Butter Honey on toast, biscuits, pancakes, scones, or use as a finishing spread for roasted vegetables or grilled fruit.
9
Storage
Seal the jar tightly. Store in the refrigerator for up to 3 weeks. Let sit at room temperature 10–20 minutes before spreading if chilled. For longer storage up to 3 months, freeze in a tightly sealed container and thaw overnight in the refrigerator.