Honey Butter Recipe

Soften butter

Remove unsalted butter from the refrigerator and leave at room temperature for 30–60 minutes, until very soft but not melted. If short on time, cut butter into 1/2-inch cubes to speed softening (about 15–20 minutes).

Warm honey slightly

Place the honey in a small microwave-safe bowl and warm for 8–12 seconds or until just loosened (do not boil). Warming the honey makes it easier to incorporate and prevents hardening in the butter.

Beat butter smooth

Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 1–2 minutes until smooth and creamy with no lumps. Scrape down the bowl as needed.

Incorporate honey and flavorings

With the mixer running on low, add the warmed honey, powdered sugar, fine sea salt, and vanilla extract. Increase speed to medium and beat for 45–60 seconds until the mixture is homogeneous, light, and slightly fluffy. If using, stir in the lemon zest by hand with a spatula for 5–10 seconds.

Adjust sweetness and salt

Taste the butter and adjust: add up to 1 additional tablespoon honey if you prefer sweeter, or a pinch more fine sea salt to brighten. If you add anything, beat briefly to incorporate (10–15 seconds).

Chill to set

Transfer the honey butter to a serving dish or an airtight container. Smooth the top with a spatula. Chill in the refrigerator for 30 minutes to firm up slightly (optional). The butter will be spreadable at room temperature; chilling helps shape and hold when plated.

Just before serving, drizzle the extra honey over the butter and sprinkle a very light pinch of coarse flaky sea salt across the top for contrast. Serve alongside warm sopaipillas or fresh bread.

Storage: Refrigerate in an airtight container for up to 10 days. Bring to room temperature 20–30 minutes before serving for best spreadability. For longer storage, freeze up to 3 months; thaw in the refrigerator overnight and bring to room temperature before using.