Addictive Recipes from a Self-Taught Baker

Homemade Honey Butter (is the best thing ever).

Sweet and creamy butter with honey and a pinch of sea salt. Unbelievable on just about anything.

Homemade Honey Butter is the Best Thing Ever!

It really is the best thing ever.

Take butter.

Homemade Honey Butter is the Best Thing Ever!

Beat it until smooth.

Add honey.

Homemade Honey Butter is the Best Thing Ever

And a little confectioners’ sugar and sea salt.

(The sugar makes it so creamy!)

Homemade Honey Butter is the Best Thing Ever!

Yup. That is all.

Honey butter is one of life’s greatest experiences. Because yes, when you spread this lovely indulgence onto a piece of toast, it truly is an experience.

If toast isn’t your thing, maybe strawberry buttermilk pancakes are? Or biscuits, honey oat bread, cinnamon raisin bread, and obviously chocolate chip scones.

I’m pretty sure honey butter goes with everything. For proof, see below.

Homemade Honey Butter is the Best Thing Ever!

Lusciously divine.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Homemade Honey Butter

Sweet and creamy butter with honey and a pinch of sea salt. Unbelievable on just about anything.

Ingredients:

  • 1 cup (230g) unsalted butter, softened to room temperature1
  • 1/3 cup (113g) honey
  • 3 Tablespoons (23g) confectioners' sugar
  • 1/4 - 1/2 teaspoon sea salt2

Directions:

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Beat in the remaining ingredients, starting with only 1/4 teaspoon of salt. Beat on medium speed until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Taste. Add more salt (up to 1/4 teaspoon) if desired.
  2. Serve with a drizzle of honey and/or a sprinkle of sea salt. Cover leftovers tightly and store in the refrigerator for up to a week or so.
  3. Make ahead tip: For longer storage, you can freeze the honey butter. To do so, chill the honey butter in the refrigerator and then spoon onto a piece of plastic wrap. Then wrap it up tightly with a couple layers of plastic wrap. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Recipe Notes:

Try adding a pinch of cinnamon! Mmm...

  1. Salted butter works too-- you can leave out the sea salt. Or keep it in for a more profound salty/sweet flavor.
  2. Start with 1/4 teaspoon of sea salt and add more as you please.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Vehicles on Which to Eat Your Honey Butter

Really. It goes with everything.

This reminds me. I need to share a homemade biscuit recipe!

 

24 comments

  1. This looks DIVINE! I cannot wait to try it. I live in Korea and there has been a recent craze over honey butter chips. The demand was crazy but the company wasn’t able to meet up with their supply so it was super hard to find for a while. The chips are really good and worth the struggle- haha. I hope you have a chance to taste some honey butter chips as well but for now I’ll just go indulge honey butter with strawberry pancakes. 🙂 

  2. I grew up eating honey buttered toasts for breakfast, and love it! I even read an article while I was in uni, that a tablespoon of honey is better to jumpstart your brain than a cup of coffee, so in my exam periods I once again ate honey buttered toasts again 🙂

    I never put extra sugar in it, but a tiny pinch of salt really makes it pop.

    • Interesting about the honey! Never knew that. I’ll take any excuse to eat honey buttered toast every morning.

  3. Ive been meaning to share a homemade biscuit recipe too! And I am a huge fan of your “vehicle” list. Now I want to eat all of those things. Great.

  4. Yum, I’m going to use this as a filling for macarons! It seems to have the consistency to hold the shells together. Maybe some vanilla shells. 

  5. I’m not really a butter-on-my-toast kind of gal (gaaaasp – I know), but when there’s honey butter? All bets are off. Sooooo delish! Can’t wait to try your recipe and slather it on everything in sight 🙂

  6. This makes me hungry for a sweet potato. Cinnamon honey butter + sweet potato = stellar lunch! Or cinnamon sweet potato fries dipped in cinnamon honey butter. Mmmm.
    I want a honey comb dipper!

  7. I love recipes like this! Sometimes, it really is all about the details. I can’t wait to try out this honey butter recipe and slather it all over morning toast or a fresh batch of biscuits! I love your “vehicle” list 🙂 I also saw someone mention putting this on top of a sweet potato. What a great lunch idea!

  8. I am such a huge fan or honey butter and peanut butter too! Honey makes everything better : ) 

  9. There is a restaurant I visit that does the most amazing tapas and they use honey butter with pulled pork/chicken/duck. It’s beautiful. I may be trying this in some savoury dishes.

  10. Hey Sally! We’re moving offices at work, and I would love to surprise my co-workers with some goodies on our first day at the new location! If I pair these with your jalapeno cornbread muffins, would you add the cinnamon? Or use salted butter for a more pronounced salted flavor? I guess what I’m asking is are there any adjustments you’d make to either recipe so that they pair as perfectly as possible? 🙂 Thanks, Sally–you never steer me wrong!

    • What a nice surprise for the new office! To pair with the jalapeño cornbread muffins, I wouldn’t add cinnamon to this honey butter. I would simply make it how it is! Seriously. If you want to pair it with a blueberry muffin, for example, I would add cinnamon.

  11. Hi Sally! I was actually surprised to see this recipe here! This summer in Korea ‘honey butter’ was such a big hit that every food practically added honey butter flavor. There have been honey butter potato chips (which started everything), honey butter bread, honey butter beer to honey butter nuts. Anyway what a nice recipe for homemade honey butter! I’ll definitely try this one.
    By the way, I have tried multiple times since last year to reach you through email, but you never seem to get it 🙁 Maybe because I have a Korean I.P. address your mail automatically puts my email in spam folder? It would be great if that doesn’t happen..

    • Flora– I check my spam quite often and haven’t received anything from you that I’m aware of. Sorry if I keep missing it! Are you using sallysbakingaddiction (at) gmail? Try one more time.

  12. I am one of your biggest fans and pretty much bake everything that you post. I only comment once in a while though because I always forget. But once in a while I just have to comment because something is sooo good and this honey butter is one of those things!! On pancakes. Omg. Life changing. So simple yet soo good. And so easy! I only used 2 tablespoons of powdered sugar. And the full 1/2 teaspoon of salt because I love sweet and salty. Sooo delicious. Make this if you’re debating it! Don’t ever eat pancakes without it! 

    • Thanks for reading my blog Jessica! And I appreciate this comment because I personally LOVE honey butter! Especially on pancakes, too.

  13. Hi Sally, just want to let you know that your Homemade Honey Butter is.the.bomb! Everybody loved it! Thanks for all the yummy recipe. Happy New Year!

  14. I made this to pair with your cornbread and I can’t stop eating either!! Such a simple recipe but the flavor is spot on. Thank you for your great recipes!!

  15. This sounds like what the deli puts on my blueberry muffin. Can’t wait to try it, thanks for sharing!

  16. Hello I can’t get enough of your baked recipes. They are amazing. I can’t wait to try this recipe to go with the banana bread I’m making for Christmas gifts but was wondering about the consistency if stored in the fridge. I was wanting to gift in jelly jars. Will we be able to butter our banana bread with this directly out of fridge or will it be too hard? If so is there anything I can add to soften it up a tad if stored in fridge? Thank you again for all the great recipes. 

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