Honey Butter Recipe
Make Honey Butter Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Honey Butter
Method
Honey Butter
Prepare butter
Remove butter from the refrigerator 30–60 minutes before making the recipe so it softens to room temperature (soft but still cool). If short on time, cut into 1/2-inch cubes to soften quickly.
Whip butter
Place the softened butter in a medium mixing bowl. Using a hand mixer or stand mixer fitted with the paddle/beaters, beat on medium speed for 1–2 minutes until light and fluffy, scraping down the bowl once to ensure even texture.
Add honey and vanilla
With the mixer on low, drizzle in the honey and add the vanilla extract. Increase speed to medium and continue to beat for 30–45 seconds until the mixture is smooth, creamy, and well combined. Taste and add more honey if you prefer sweeter, or a pinch more salt to balance sweetness.
Finish and optionally add zest
If using lemon zest, fold it in with a spatula or pulse briefly with the mixer for 5–10 seconds so the zest is evenly distributed without overwhipping.
Transfer and chill
Spoon the honey butter into a small serving bowl or ramekin. Smooth the top with a spatula. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to firm slightly and allow flavors to meld. Bring to room temperature for 10–15 minutes before serving if desired.
Storage
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight and bring to room temperature before using.