- 1/2 cup unsalted butter (softened, 113g)
- 3 tablespoons liquid honey (60g)
- 1/2 teaspoon cinnamon (optional)
- Whip all ingredients together in a small bowl using a handheld mixer. Serve immediately or refrigerate in a clean glass jar with the lid on.
StorageThe honey butter should keep for at least a month in the fridge (but it never lasts for that long around here).
I don’t know about you, but I have incredible childhood memories of honey butter.
We only got it from the store once when I was little and I have made it by myself ever since, even if it meant swirling butter and honey together on my plate with a fork.
What can I say, I’ve always been an incredible mess-maker.
I like to keep my honey butter simple, sometimes I add cinnamon and sometimes I leave it plain.
I don’t think it needs any additional sweeteners apart from the honey unless you like things very sweet.
This recipe makes a small batch because I prefer to make our honey butter fresh every time we use it.
It’s the perfect special treat to serve at a weekend family brunch or to bring as a gift when you’re invited – it’s amazing eaten right from the spoon.
Uhm, did I say that out loud? I meant slathered on pancakes & waffles.