As I mentioned earlier this week, I tried my hand at making Homemade Honey Whipped Butter and was so pleased with how it turned out. Seriously, I can’t believe that I waited this long to try this idea!
I was inspired by my younger sister, Olivia. She made dinner for us the week my book launched (wasn’t that sweet of her?) and one of the things she made was fresh rolls and Whipped Honey Butter.
Jesse loved the Honey Butter so much that I knew I had to try my hand at making it. And it was so, so easy and delicious!
You could try mixing in all sorts of different things — seasonings, maple syrup, cinnamon, or even just leaving out the honey and having whipped butter.
What I loved about this idea is that it not only stretches butter a little farther, but it also makes it much easier to spread the butter.
Homemade Whipped Honey Butter
- 2 sticks butter
- 1/4 cup honey
- 1/4 to 1/2 cup milk
Soften the butter — I microwaved it and it melted a little. You could also leave the butter out at room temperature for a few hours. Whip the butter with a handheld mixer or stand mixer. Add in the honey and milk. Continue whipping until smooth. Store in an airtight container in the refrigerator.
Hi, do I use salted or unsalted butter for this?
I used salted and it turned out just fine!
I’ve experimented with my own version of spreads in the past and, well, let’s just say it didn’t turn out as I’d hoped. Thanks for sharing this one–my kids will appreciate it 🙂
This looks delicious! Thanks for sharing, I’ll definitely be giving a try.
Oh, I make this with margarine because we have to eat dairy free. It’s so good.
Jay Kay says
For all the fans of the store-bought spreadable butter, here is a tip: make your own! Mix a 2 to 1 ratio of room temp butter to canola oil with a mixer and refrigerate! For example, 1 cup butter to 1/2 cup oil. The mix is spreadable right out of the fridge!
Amy R says
Does this work with stick margarine too or just real butter?
I’ve made it with stick margarine and it worked fine.
Wow! And so much cheaper than buying it prepared at the store!
If I don’t want to add the honey, do I still add the milk?
Crystal Paine says
Yes, as that stretches it and makes it spreadable.
Great tip! Cinnamon and honey is a wonderful combo for breakfast biscuits or waffles. I also like to experiment with herb varieties to go on baked potatoes and other veggies to kick up the flavor. With those I don’t add milk so it stays solid. Roll it up into a tube in waxed paper and slice it into pats when it’s cold.
Crystal Paine says
sarah @ little bus on the prairie says
I love this! Wish I had a hand mixer though :/
You could probably borrow one for this recipe. It’s only a few ingredients and seems not very messy, so I’m sure a friend wouldn’t mind you coming to their house to make it. 🙂
Sarah @ Little Bus on the Prairie says
That’s a great idea 🙂 Thanks!
Brenda moore says
Can you use heavy cream instead of milk
You can but buttermilk is even better!!!
You can get a cheap hand mixer at many discount stores or Walmart. I’ve gotten around $10.00 to $12.00.
How long will it stay good for in frig?
That’s what I was thinking, how long is it good for???
It won’t matter at my house, it will all be gone before that becomes an issue LOL
It’s that easy???? OMG I need to try it! wow. I always buy it whipped for the ease of it even though stick butter is so much cheaper! So excited to try this potentially huge money saver!!!
Does it harden once it’s refrigerated? Or is it still spreadable while it’s cold? Really excited to try this because I don’t like to use margarine, and the spreadable butter is kind of expensive for how little you get. I don’t like waiting for regular butter to spread when you’re in a hurry making toast or something in the morning.
Crystal Paine says
I think if you put more milk in it, it would be fairly spreadable straight from the refrigerator.
It does not harden… and if you want it to be even richer, use buttermilk and butter instead of straight milk. It stays very soft in the fridge. I worked for a Waffle House clone and that’s how we made it every single day, put it in containers, sealed lids tight and it stayed until we used it up. It stayed soft so we could put it on pancakes and waffles!!!