Okay but tell me why whipped honey butter makes everything feel instantly fancier? Imagine creamy, golden butter with that nutty browned butter aroma, whipped until it’s light, fluffy, and melts right into warm scones or pillowy milk bread toast. It’s sweet, cozy, and only takes two ingredients (yes, really!), but tastes like something you’d get at a cute café brunch. The best part is how easy it is to spread since whipping brings it to that perfect soft texture faster. I even included simple day-by-day steps so you can prep ahead and have this ready to go!
Looking to pair this honey butter with a baked treat? These Perfect English Scones recipe would be perfect! Make it a complete with a drink by also making a maple matcha latte too
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🩵Ease Level & Flavor Profile
- Ease level: Easy, no mixer needed.
- Flavor profile: buttery, sweet, nutty
- Amount Of Dishes: low, easy clean up
⭐Recipe Tester
“With the cinnamon on a freshly toasted toast, it reminds me of a mock cinnamon roll taste, and cinnamon toast crunch cereal. I would like more honey drizzled on top. Overall, the recipe is straightforward. Clear. Simple. Great for a beginner baker. As the brown butter technique could be used in so many future baking recipes. The whipped butter could impress people, and not be intimidating. “ - Pauline
🥣Main Ingredients
Ingredient picture for Whipped Honey Butter to be added in the future :)
- Salted Butter: Use salted butter to have one less ingredient to measure or use unsalted butter to control how much (or what kind) salt to use! Try to choose a nice quality butter for extra flavor or even add in some extra milk powder when browning for more nutty-good flavor!
- Honey: Use your favorite honey brand to naturally sweeten up your butter. Drizzle more on top when using the butter for more sweetness.
See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-
✨Step By Step Instructions
Step 1: Heat butter in a light-colored saucepan over medium heat. swirl constantly with a heat safe silicone spatula as the butter foams and then begins to brown. Watch closely for a nutty aroma and golden-brown color (about 5 minutes).
Step 2: Remove the pot from heat to immediately stop cooking. Let it cool until it starts to harden but not melted (about 64F). A clean finger pressed into the butter should leave an indent (maintaining shape) without sinking.
Step 3:With a hand mixer, whip your butter on medium speed in the pot. Lower the mixer speed while slowly drizzling the honey into the browned butter.
Step 4: Enjoy immediately or use a piping bag with an open star tip to pipe into small serving dishes.
🔄Substitutions/Variations
Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ):
- Love honey? Try other flavors! Different brands will source their honey from different areas and that can change up the flavor of honey. You can also try flavored honey to make a fun variation of your honey butter
- Flavor Adventure? Add in your favorite spices or extracts for more fun flavor options.
Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°
‼️Pro Tips
Here are some tips I learned from mistakes I made so you can make this recipe perfectly!
Use a light colored pan to brown your butter so it’s easier to see when it reaches the perfect toasty brown color! See this blog post iIf you need more detailed instructions on how to perfectly brown butter without burning it.
🔪Tools
- Whisk or hand mixer/stand mixer
- Light colored saucepan/pot
- Rubber spatula
- Measuring spoons
- Airtight container with lid to store in fridge or freezer safe container for freezing
🍪How To Store/Freeze
- To Refrigerate: store in an airtight container for up to 1 week. Take it out to let it come to room temperature for about 30 minutes to use.
- To Freeze: store in an airtight container that is freezer safe for up to 3 months. Take it out to let it come to room temperature for about 1 hour to enjoy.
🔍Common Questions
Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here
Temperature plays a big part in making sure your honey butter is able to whip properly. Too warm and it'll still be a bit flat or liquid. Too cold and it won't whip up at all and you might accidentally break your hand mixer! The perfect temperature for whipping is about 64F
It's all in the name baby!!! It's softened butter whipped with honey so it's naturally sweetened. I like to brown the butter first for extra flavor. So good!
⏲️Overwhelmed? Make Ahead!
Do you feel overwhelmed or have a busy schedule but still want to make this recipe?! Here is a general idea of the work flow I would do as a professionally trained baker (with a degree in Baking & Pastry Arts) and years of experience in NYC bakeries to help you have more fun!⬇٩(^ᗜ^ )و ´-
(Spoiler (ᴗ͈ˬᴗ͈)ꕤ.ﾟ: most bakes in professional kitchens/bakeries are broken down into steps for efficiency. We usually aren't measuring, mixing, baking EVERYTHING on the same day. Some components are prepped beforehand so don't feel bad if you feel like you aren't accomplishing what you'd like to in your baking journey, you just haven't figured out the right system yet! Let me help you with that~⋆˙♡)
You can combine any of the work days to suit your timeline. The idea is you really don't have to make everything in ONE DAY! My recipe card below is written in a way to make and bake this in one day for recipe structuring purposes (as well as reading or printing) but if I were to break up the baking steps for this recipe, this is what I would do:
ˏˋ ★ Day By Day Baking Steps For Whipped Honey Butter ★ ˎˊ˗
Day 1: Prep Ingredients & Tools
Double-check you have all ingredients. Measure them all out. Set up your tools.
Day 2: Brown Butter & Cool Overnight
Brown The Butter
- Melt: Heat 113 grams butter in a light-colored saucepan over medium heat.
- Stir: swirl constantly with a heat safe silicone spatula as the butter foams and then begins to brown. Watch closely for a nutty aroma and golden-brown color (about 5 minutes).
Cool Butter
- Cool: Remove the pot from heat to immediately stop cooking. Let it cool until it starts to harden but not melted (about 64F). A clean finger pressed into the butter should leave an indent (maintaining shape) without sinking.
- Cool Faster: Prepare a bowl of ice water and place your pot of browned butter on stop. Stir occasionally to help cool the butter faster. If the ice fully melts and your butter still isn’t cooled to the right temperature for whipping, you can place the pot in the fridge until ready to whip.
Day 3: Whip & Enjoy
Whip Honey Butter
- Whip: With a hand mixer, whip your butter on medium speed in the pot.
- Add honey: Lower the mixer speed while slowly drizzling the honey into the browned butter.
- Add flavor (optional): Stop the mixer and add in your flavors if adding then continue mixing.
- Enjoy: Enjoy immediately or you can use a piping bag with an open star tip to pipe into small serving dishes. To store, transfer the whipped honey butter into airtight containers with lids for up to 1 week in the fridge. Let it come to room temperature to use.
˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗
💕More Recipes You’ll Love
If you love Honey Butter, try pairing it with these recipes!
Honey Butter Recipe
Equipment
- 1 sauce pot
- 1 silicone spatula
- 1 hand mixer
Ingredients
- 113 grams salted butter
- 30 grams honey
- ½ teaspoon cinnamon optional
Instructions
Brown The Butter
- Heat butter in a light-colored saucepan over medium heat.113 grams salted butter
- Swirl constantly with a heat safe silicone spatula as the butter foams and then begins to brown. Watch closely for a nutty aroma and golden-brown color (about 5 minutes).
Cool Butter
- Remove the pot from heat to immediately stop cooking. Let it cool until it starts to harden but not melted (about 64F). A clean finger pressed into the butter should leave an indent (maintaining shape) without sinking.
- Tip To Cool Faster: Prepare a bowl of ice water and place your pot of browned butter on stop. Stir occasionally to help cool the butter faster. If the ice fully melts and your butter still isn’t cooled to the right temperature for whipping, you can place the pot in the fridge until ready to whip.
Whip Honey Butter
- With a hand mixer, whip your butter on medium speed in the pot.
- Lower the mixer speed while slowly drizzling the honey into the browned butter.30 grams honey
- (optional): Stop the mixer and add in your flavors if adding then continue mixing.½ teaspoon cinnamon
- Enjoy immediately or you can use a piping bag with an open star tip to pipe into small serving dishes. To store, transfer the whipped honey butter into airtight containers with lids for up to 1 week in the fridge. Let it come to room temperature to use.
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