Whip all ingredients together in a mixing bowl using a handheld mixer. Serve immediately or refrigerate in a clean glass jar with the lid on.
Honey: I recommend using a mild honey that’s runny for best results.
Butter: I have only ever made this recipe with real butter, not with margarine. I have done some research though, and it appears to work just as well when you use half butter, half margarine OR use all margarine. The taste and texture will be different, but if margarine is what you prefer, it should be fine.
Icing sugar: This Adds some stability to the honey butter. It works just fine without the icing sugar, but it will have a different texture and tend to be more runny.
Salt: Adjust the salt amount to your liking. If you’re using salted butter, make sure to reduce the amount of salt you add.
Icing sugar: If your icing sugar is very clumpy, you’ll want to sift it before adding it to the bowl with the butter. Otherwise you’ll have a hard time getting the lumps out and your butter will not come out smooth.
Amount of sweetener: You can absolutely adjust the sweetness of this recipe to your taste. Use anywhere from 2 tablespoons to 8 tablespoons of the honey and icing sugar.
Storage: Store the honey butter in a sealed jar in the fridge for up to 1 month. It will firm up as it chills.
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